Whole Wheat Rotini with Tomatoes and Chickpeas

This recipe is great for a complete grab-n-go lunch. Enjoy it warm, cold, or hot. The chickpeas and rotini provide substantial complimentary protein and the tomatoes are the best natural food source for lycopene.  Canned and fresh tomatoes are both included in this recipe in order to unleash their highest nutrient and flavor potential. The complex carbs in the rotini provide lasting energy.  Serve this dish with a green tea/fruit juice combo for an added boost of antioxidants and mental energy.

Enjoy during spring, summer, and autumn, especially when vine ripened tomatoes are available. For a dinner, serve with a side dish of steamed broccoli drizzled with lemon juice and a fruit salad.

Preparation time: 20 minutes

Makes 10-12 servings


Ingredients (use organic where possible)

1 twelve ounce box rotini
1 fourteen ounce can diced premium quality tomatoes (Using low grade tomatoes will ruin this recipe!)
4 or 5 ripe roma tomatoes, diced
12 green onions, finely sliced
1 twenty-five ounce can chickpeas (garbonzo beans), drained and rinsed
1/2 cup fresh parsley, chopped
2 tablespoons olive oil, extra virgin, first cold pressed
Raw slivered almonds

Sea salt to taste

Directions

1. Cook the rotini according to box directions or to suite your taste.  Remove heat, cool, and discard water.
2. Add the canned tomatoes, including liquid.
3. Stir in the chick peas, roma tomatoes, green onions, parsley, and olive oil. 
4.  Top servings with slivered almonds and season with sea salt to taste.

© 2010 Charles Farrier Veggie World Cooking