Veggie Egg Pasta Salad with Chickpeas

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

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, 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 mic until everything is well-coated.
5.  Divide into 4 bowls and serve.
6. Note: The USDA recommends cooking eggs until the yolks and whites are firm.