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Veggie Egg Pasta Salad with Chickpeas

5.0 out of 5 stars | 1 ratings
Veggie Egg Pasta Salad with Chickpeas

Nutrition Facts

Veggie Egg Pasta Salad with Chickpeas
CaloriesCalories
462 Per Serving
ProteinProtein
22g Per Serving
FiberFiber
13g Per Serving

Ingredients

Servings   4   Serving Size   3 cups

  • 8 ounces whole-wheat pasta (dry)
  • 1, 15-ounce can no salt added chickpeas (about 1 3/4 cup cooked)
  • 2 cups grape tomatoes (halved)
  • 2 cups cucumber (halved)
  • 1 cup orange bell peppers (diced)
  • 1/2 cup red onion (finely diced)
  • 1/4 cup fresh parsley (chopped)
  • 4 hard boiled eggs (chopped)
  • 1/4 cup Italian vinaigrette

Directions

Tip: Click on step to mark as complete.

  1. Bring a large pot of water to boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.
  2. While the pasta cooks, add the chickpeas, grape tomatoes, cucumber, bell pepper, red onion, fresh parsley, and boiled eggs to a large bowl. Stir to combine.
  3. When the pasta is done, add it to the bowl with the vegetables and eggs. Toss gently.
  4. Add the dressing and mix until everything is well-coated.

  5. Divide into 4 bowls and serve.

    Note: The USDA recommends cooking eggs until the yolk and whites are firm.

 

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