Cherry Tomato & Chickpea Pasta Salad

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ⅓ cup or 320g

• Whole wheat pasta

  Dry

  2 ⅔ oz or 76g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  5 oz or 142g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Basil

  Fresh

  ³⁄₁₆ cup leaves, whole or 4g

• Lemon juice

  Raw

  ¹⁄₁₆ cup or 20g

• Honey

  ⅔ tsp or 5g

• Salt

  Table

  ⅔ tsp or 4g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Red wine vinegar

  ³⁄₁₆ cup or 40g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

Directions

1. Pour the chicken broth into a large saucepan. Cover and bring to a boil over high heat. Add the pasta, partially cover, and cook until tender but firm, stirring frequently, about 7 minutes. Drain and transfer to a large bowl to cool completely.
2. Prepare the vinaigrette by blending red wine vinegar, lemon juice, honey, salt, and pepper together. Gradually blend in olive oil while the blender is running. Adjust seasoning with additional salt and pepper if needed.
3. Combine the cooled pasta with drained and rinsed chickpeas, cherry tomatoes, finely chopped red onion, chopped basil leaves, and enough vinaigrette to coat. Season with salt and pepper to taste. Serve at room temperature.