Amber Waves: Noodle and Chickpea Salad

[Guest guest]

* Exported from MasterCook Mac *

 

Noodle and Chickpea Salad

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chickpeas

-1 with kombu -- cubed

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

 

This is a crispy, light, very delicious dish that we enjoyed at our

home in Dallas. It may be served warm or cool.

 

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 package directions,

usually about 5 to 10 minutes.) Then mix the chickpeas, vegetables,

noodles, and couscous and serve with dressing.

 

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Per serving (excluding unknown items): 789 Calories; 15g Fat (16%

calories from fat); 40g Protein; 130g Carbohydrate; 0mg Cholesterol;

74mg Sodium

Food Exchanges: 7 1/2 Starch/Bread; 3 Lean Meat; 1 1/2 Vegetable; 1 Fat

 

 

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