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Tuscan Spinach and Chickpea Grain Salad

Tuscan Spinach and Chickpea Grain Salad
  • Prep 10 min
  • Total 30 min
  • Servings 4

Spinach, chickpeas, feta cheese and marinated artichoke hearts transform this Tuscan grain salad into a hearty meal. ...MORE+ LESS-

Ingredients

1
box Betty Crocker™ Suddenly Grain Salad™ Tuscan grains
2
tablespoons olive oil
2
tablespoons water
2
cups packed fresh baby spinach leaves
1/2
cup canned chickpeas, drained and rinsed
1/4
cup chopped Progresso™ marinated artichoke hearts (from 6-oz jar)
1/3
cup crumbled feta cheese

Steps

Hide Images
  • 1
    Fill 3-quart saucepan half full with water; heat to boiling. Carefully place unopened bag of grains (from salad box) in water. Gently boil uncovered 17 minutes, turning bag once.
  • 2
    Meanwhile, in large bowl, stir together dressing mix (from salad box), oil and water. Set aside.
  • 3
    Place unopened bag of cooked grains into colander. Rinse bag with warm water; drain.
  • 4
    Open bag of grains. Add grains, spinach, chickpeas, artichoke hearts, feta cheese and almonds (from salad box) to dressing; toss to coat. Serve immediately, or cover and refrigerate until ready to serve.

Expert Tips

  • Serve this salad on its own or with your favorite protein, such as baked salmon or grilled chicken.
  • This recipe can easily be doubled. Use a 4- or 5-quart saucepan to cook both bags of grains at the same time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
540mg
22%
Potassium
110mg
3%
Total Carbohydrate
34g
11%
Dietary Fiber
5g
20%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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