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Fusilli with Chickpeas, Orange, Broccoli & Feta https://www.metro.ca/userfiles/image/recipes/fusilli-pois-chiches-oranges-brocoli-feta-6883.jpg PT15M PT10M PT25M
Prepare the fusilli according to package directions; add the broccoli during the last 4 minutes. Drain well and rinse under cold, running water. Finely grate 2 tsp (10 mL) zest from one orange. Peel and segment the oranges, holding over a bowl and squeezing the membranes to capture 1/3 cup (80 mL) orange juice. Whisk the juice with the zest, vinegar, mustard, honey, garlic, hot pepper flakes, salt and pepper. Slowly drizzle in the oil, while whisking constantly, until combined. Chop the orange segments into bite-sized pieces. Toss the pasta and broccoli with the oranges, chickpeas, onion, mint, feta, and dressing to coat. Combining of wholesome grains and legumes in the same dish provides a complete source of protein. This fresh tasting salad is also high in fibre, making it a terrific lunchtime choice to provide lasting energy, to get you through your day.
8
1 box (375 g) multigrain fusilli 4 cups (1 L) chopped broccoli 3 large seedless oranges 1/4 cup (60 mL) balsamic vinegar 1 tsp. (5 mL) dijon mustard and honey 1 clove garlic 1/2 tsp. (2 mL) crushed hot pepper flakes 1/2 tsp. (2 mL) Salt 1/2 tsp. (2 mL) pepper 2 cups (500 mL) drained and rinsed, canned chickpeas 3 Tbsp. (45 mL) canola oil 1 cup (250 mL) very thinly sliced red onion 1 cup (250 mL) chopped fresh mint leaves 3/4 cup (190 mL) crumbled light feta cheese
Fusilli with Chickpeas, Orange, Broccoli & Feta

Fusilli with Chickpeas, Orange, Broccoli & Feta

Rate this recipe
1 Vote
8
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 box
    (375 g)
    multigrain fusilli
  • 4 cups
    (1 L)
    chopped broccoli
  • 3
    large seedless oranges
  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 1 tsp.
    (5 mL)
    dijon mustard and honey
  • 1
    clove garlic
  • 1/2 tsp.
    (2 mL)
    crushed hot pepper flakes
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/2 tsp.
    (2 mL)
    pepper
  • 2 cups
    (500 mL)
    drained and rinsed, canned chickpeas
  • 3 Tbsp.
    (45 mL)
    canola oil
  • 1 cup
    (250 mL)
    very thinly sliced red onion
  • 1 cup
    (250 mL)
    chopped fresh mint leaves
  • 3/4 cup
    (190 mL)
    crumbled light feta cheese
Imprimer ma sélection

Preparation

Prepare the fusilli according to package directions; add the broccoli during the last 4 minutes. Drain well and rinse under cold, running water.

Finely grate 2 tsp (10 mL) zest from one orange. Peel and segment the oranges, holding over a bowl and squeezing the membranes to capture 1/3 cup (80 mL) orange juice. Whisk the juice with the zest, vinegar, mustard, honey, garlic, hot pepper flakes, salt and pepper. Slowly drizzle in the oil, while whisking constantly, until combined.

Chop the orange segments into bite-sized pieces. Toss the pasta and broccoli with the oranges, chickpeas, onion, mint, feta, and dressing to coat.

Combining of wholesome grains and legumes in the same dish provides a complete source of protein. This fresh tasting salad is also high in fibre, making it a terrific lunchtime choice to provide lasting energy, to get you through your day.

Source : Catelli

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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