Three Greens Salad - cooking recipe

Ingredients

3 1/2 c. uncooked pasta
4 c. trimmed arugula
2 c. thinly sliced radicchio
2 medium heads Belgian endive, quartered
1 (19 oz.) can chickpeas
6 Tbsp. balsamic vinegar
1/4 c. low-salt chicken broth
2 Tbsp. virgin olive oil
1/4 c. finely chopped fresh flat leaf parsley
2 oz. shaved Parmigiano Reggiano cheese

Preparation

Combine first 5 ingredients in a large bowl; toss well. Combine vinegar, broth and oil; stir well with a whisk. Pour over pasta mixture; toss gently to coat. Sprinkle with parsley and cheese. Serves 6.