Ingredients
| whole wheat pasta, dry |
8 ounces
|
| no-salt-added chickpeas (about 1 3/4 cup cooked) |
1 15-ounce can
|
| grape tomatoes, halved |
2 cups
|
| cucumber, halved |
2 cups
|
| orange bell pepper, diced |
1 cup
|
| red onion, finely diced |
1/2 cup
|
| fresh parsley, chopped |
1/4 cup
|
| Hard-boiled eggs, chopped |
4
|
| Italian vinaigrette |
1/4 cup
|
Directions
- 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.
Insider Tips
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
462
|
| Total Fat |
12 g
|
| Saturated Fat |
2.5 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
3 g
|
| Cholesterol |
180 mg
|
| Sodium |
245 mg
|
| Total Carbohydrates |
75 g
|
| Fiber |
13 g
|
| Sugars |
10 g
|
| Added Sugars |
1.5 g
|
| Protein |
22 g
|