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Veggie Egg Pasta Salad with Chickpeas

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Courses: ,
Servings: 4
Ingredients
  • 8- oz Whole Wheat Pasta, dry
  • 1 15- oz can No-salt added Chickpeas (about 1 3/4 cup cooked)
  • 2 cups Grape Tomatoes, halved.
  • 2 cups Cucumbers, halved.
  • 1 cup Orange Bell Pepper, diced.
  • 1/2 cup Red Onion, finely diced.
  • 1/4 cup Fresh Parsley, chopped.
  • 4 Hard Boiled Eggs, chopped.
  • 1/4 cup Italian Vinaigrette
Instructions
  1. 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. 2
    While the pasta cooks, add the chickpeas, grape tomatoes, cucumber, red onion, fresh parsley, and boiled eggs to a large bowl. Stir to combine.
  3. 3
    When the pasta is done, add it to the bowl with the vegetables and eggs. Toss gently.
  4. 4
    Add the dressing and mix until everything is well-coated.
  5. 5
     Divide into 4 bowls and serve.
  6. 6
    Note: The USDA recommends cooking eggs until the yolks and whites are firm.
Read it online: https://ncegg.org/recipe/veggie-egg-pasta-salad-with-chickpeas/