Description

This arugula salad with penne garbanzo beans brings together tender pasta, protein-packed chickpeas, and fresh greens in a way that feels both nourishing and delicious. It's quick to prepare, versatile, and budget-friendly, making it a family favorite.

Ingredients

Scale

12 oz Penne pasta
15 oz can Garbanzo beans (chickpeas), drained and rinsed
4 cups Fresh arugula
1 cup Cherry tomatoes, halved
1/3 cup Olive oil
3 tablespoons Lemon juice, freshly squeezed
2 cloves Garlic, minced
1/2 cup Parmesan cheese, grated
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Red pepper flakes (optional)

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente, usually about 10-12 minutes. Meanwhile, prepare your other ingredients
Step 2: While the pasta cooks, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and red pepper flakes in a small bowl
Step 3: Drain the cooked penne and rinse briefly under cool water to stop the cooking process. Transfer the pasta to a large serving bowl
Step 4: Add the garbanzo beans and halved cherry tomatoes to the bowl with the warm pasta. Pour the dressing over everything and toss gently to combine
Step 5: Add the fresh arugula and grated Parmesan cheese. Toss everything together until the arugula slightly wilts from the warmth of the pasta
Step 6: Taste your arugula salad with penne garbanzo beans and adjust seasoning as needed

Notes

For meal prep, store the arugula separately to keep it fresh.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 7 g
Protein: 14 g
Cholesterol: 5 mg