Veggie Egg Pasta Salad with Chickpeas

Calories

462 Per Serving

Protein

22g Per Serving

Fiber

13g Per Serving

Calories		462
Total Fat		12.1 g
	Saturated Fat	2.4 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	3.0 g
	Monounsaturated Fat	3.1 g
Cholesterol		187 mg
Sodium		244 mg
Total Carbohydrate		75 g
	Dietary Fiber	13 g
	Sugars	10 g
Protein		22 g

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.

Bring a large pot of water to boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.
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.
When the pasta is done, add it to the bowl with the vegetables and eggs. Toss gently.
Add the dressing and mix until everything is well-coated.
Divide into 4 bowls and serve.

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

Veggie Egg Pasta Salad with Chickpeas

Calories

462 Per Serving

Protein

22g Per Serving

Fiber

13g Per Serving

Calories		462
Total Fat		12.1 g
	Saturated Fat	2.4 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	3.0 g
	Monounsaturated Fat	3.1 g
Cholesterol		187 mg
Sodium		244 mg
Total Carbohydrate		75 g
	Dietary Fiber	13 g
	Sugars	10 g
Protein		22 g

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.

Bring a large pot of water to boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.
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.
When the pasta is done, add it to the bowl with the vegetables and eggs. Toss gently.
Add the dressing and mix until everything is well-coated.
Divide into 4 bowls and serve.

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

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