Chickpea & Pasta Salad
1 cup of chickpeas
1 quart of cold water
2 teaspoons of vegetable broth
1/2 bay leaf
8 ounces of pasta twists
1 3/4 cups of cottage cheese
1 cup of heavy whipping cream
Salt to taste
1/4 teaspoon of curry powder
2 tablespoons of lemon juice
2 cans of mandarin oranges, drained
1 1/4 cups of peeled roasted almonds, cut into thin pieces
Soak chickpeas overnight in cold water. The next day, place chickpeas and
soaking liquid, vegetable broth, and bay leaf in large saucepan: simmer for
40 minutes: drain.
Cook pasta in boiling, salted water until just tender, following package
directions, drain.
Mix cottage cheese, cream, salt, curry powder, and lemon juice together in
large bowl. Add remaining ingredients, mix well, and serve. Serves 4 |
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