This spinach and whole wheat pasta salad, tossed with sun-dried tomatoes and garbanzo beans (also known as chickpeas), is satisfying enough as a light main course, or perfect to serve alongside grilled entrées.
24 pieces sun-dried tomatoes in extra-virgin olive oil, chopped, plus 1 tablespoon oil from the jar
1 (15-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
Bring a large pot of salted water to a boil over medium heat, and cook orzo until al dente, 8 to 10 minutes. Drain, rinse in cold water and drain again. In a large bowl, toss orzo with spinach, lemon juice, sun-dried tomatoes and garbanzo beans.
Per Serving:390 calories (50 from fat), 6g total fat, 0.5g saturated fat, 430mg sodium, 71g carbohydrates, (12 g dietary fiber, 10g sugar), 15g protein.
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