Guest guest Posted June 1, 2000 Report Share Posted June 1, 2000 * Exported from MasterCook * Noodle and Chickpea Salad Recipe By :Alex and Gale Jack - Amber Waves of Grain Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpeas -- cooked with kombu 1 onion -- diced 1 carrot -- diced 1 cup Brussels sprouts -- thinly sliced 1 cup whole wheat elbow or ribbon noodles -- cooked 1/2 cup whole wheat couscous -- cooked spring water DRESSING 1 teaspoon tahini 1 teaspoon umeboshi vinegar or umeboshi paste 1/2 cup spring water Boil beans until tender. Dice vegetables and blanch for 1 to 2 minutes in 1 inch of boiling water in a saucepan. Cook the elbow noodles and the couscous separately. (Follow instructions on the package, usually about 5 to 10 minutes). Then mix the chickpeas, vegetables, noodles, and couscous and serve with dressing. - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 4g Total Fat; (15% calories from fat); 11g Protein; 37g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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