Crunchy Cabbage and Chickpea Salad

Crunchy Cabbage and Chickpea Salad

Dressing

¼ cup olive or vegetable oil
1 Tablespoon Sugar
½ teaspoon grated lemon peel
2 Tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon salt
½ teaspoon cumin
Dash ground red pepper (cayenne)

Salad

3 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
¼ cup sliced green onions
¼ cup chopped fresh parsley
3 small carrots, thinly sliced
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 (3-oz.) pkg. any flavor ramen noodle soup mix

1.In a small nonmetal bowl, combine all dressing ingredients; mix well.

2.In a large bowl, combine all salad ingredients except soup mix; toss to mix.

3.Discard seasoning packet from soup mix or reserve for later use. Crumble noodles; add to cabbage mixture. Add dressing; toss to coat.

4 (1 ¾-cup) servingsPillsbury, Farmer's Market Vegetarian; Aug. 01

Orzotto with Chick-Peas

2 Tbs olive oil
1 medium-large onion, chopped
2 tsp minced fresh rosemary or 1 tsp crumbled, dried
2- 16 oz. cans chick-peas, drained and rinsed
1- 16 oz. can tomatoes, chopped with juice
1-1/4 cups (1/2 pound) orzo
salt to taste
1/4 cup chopped fresh parsley
freshly ground black pepper to taste

Heat oil in large skillet. Saute onion and rosemary for about 10 minutes until onion is golden. Add chick-peas; cook about 5 more minutes. Add tomatoes; simmer for about 10 minutes until softened.

Meanwhile, cook orzo in a 4-quart pot of salted water for 6 minutes, until slightly undercooked. Drain; add to chick-pea mixture. Cook over low heat for about 5 minutes, until orzo is tender.
Stir in parsley and season with pepper.

Note: sometimes it's necessary to add a little of the pasta cooking water if it's getting too dry.

Pasta with Lemon and Capers

Ingredients:
* zest from 1 lemon
* juice from 2 lemons
* 2 teaspoons capers
* 1 teaspoon garlic powder
* 4 Tablespoons olive oil
* 2 Tablespoons prepared pesto (or fresh chopped basil and increase garlic to 2 tsp)
* 2 Tablespoons margarine
* 1 can drained chickpeas
* 16 oz Angel hair pasta (or you can half the pasta)

Directions:
Whisk together the first 7 ingredients in a large serving bowl.

Meanwhile cook the pasta, drain and toss with sauce and
chickpeas. Reheat gently. Return to serving bowl. Serve with
parmesan if desired.

Serves: 8