Gout Book.docx

9944 .. PPAASSTTAA CCHHIICCKKPPEEAA SSAALLAADD (^)
Simple and tasty salad that packs protein so you don’t get hungry after an hour. Prep
time is 15 minutes while cooking time is 35 minutes for a grand total of 50 minutes. This
recipe will yield you about 6 portions.
Ingredients:
1 (16 ounce) package rotelle whole wheat pasta
2 tablespoons extra virgin olive oil
1/2 cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1/4 cup apple cider vinegar
1/2 cup grated Parmesan cheese
sea salt and pepper to taste
How to prepare:
 Bring a large pot of salted water to a boil, add pasta and cook until al dente.
 Drain and rinse under cold water. Set aside to chill.
 In a large skillet heat the olive oil over medium low heat.
 Add the olives, oregano, parsley, scallions and chickpeas.
 Cook over low for about 20 minutes. Set aside to cool.
 In a large bowl toss the pasta with the chickpea mixture.
 Add the vinegar, grated cheese and sea salt and pepper to taste.
 Let sit in refrigerator overnight.
 When ready to serve taste for seasoning and add more vinegar, olive oil and salt and
pepper if desired.