Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rotelle pasta	1	package		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
oil olive	1/2	cup	chopped cured	954.72	0.0	0.0	108.0
oregano	2	tablespoons	minced	15.9	4.1352	0.54	0.2568
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
green onion	1	bunch	chopped	-	-	-	-
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.