4 cups cooked farfalle (about 3 1/2 cups uncooked bow tie pasta) |
4 cups trimmed arugula |
2 cups thinly sliced radicchio |
2 medium heads belgian endive, quartered and thinly sliced lengthwise |
1 (19-ounce) can chickpeas (garbanzo beans), drained |
6 tablespoons balsamic vinegar |
1/4 cup low-salt chicken broth |
2 tablespoons extra-virgin olive oil |
1/4 cup finely chopped fresh flat-leaf parsley |
2 ounces shaved parmigiano-reggiano cheese |
