8ounces uncooked whole-wheat shells
3tbls extra-virgin olive oil
1 3/4 cups cooked chickpeas (about 1 15oz can)
4 packed cups arugula, chopped
1/3 cup packed dried cranberries
1/2 cup oil-packed sun-dried tomatoes, sliced
4oz crumbled Feta
Salt and Pepper to taste
1/2 cup chopped walnuts (optional)
Bring a large pot of water to a rolling boil. Add shells and cook about 8 minutes, or until tender but still al dente. Drain and transfer to a medium-large bowl. Immediately drizzle with olive oil and toss to distribute.
While pasta is still hot, add chickpeas, arugula, cranberries, and tomatoes and toss gently. Cool to room temperature, then stir in Feta. Toss and add salt (feta tends to be salty, so go easy) and black pepper, if desired. Top with roasted walnuts, if using and serve.
Serving Size: 2 1/2 cups
588 calories, 21g fat, 5g saturated fat, 83g carbs, 21g protein, 12g fiber, 241 mg calcium, 5 mg iron, 628 mg sodium