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Veggie Egg Pasta Salad with Chickpeas

Veggie Egg Pasta Salad with Chickpeas
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Veggie Egg Pasta Salad with Chickpeas

Eggs bring together kitchen staples to create tasty and nourishing meals, like this flavorful Veggie Egg Pasta Salad with Chickpeas. The addition of eggs can help you get the most out of the veggies by helping you better absorb the nutrients found in the vegetables, such as Vitamin E and carotenoids.

This recipe from American Egg Board - Recipes is an 糖心Vlog Heart-Check Certified Recipe.

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.

Nutrition Facts

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

Nutrition Facts

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
 

Eggs bring together kitchen staples to create tasty and nourishing meals, like this flavorful Veggie Egg Pasta Salad with Chickpeas. The addition of eggs can help you get the most out of the veggies by helping you better absorb the nutrients found in the vegetables, such as Vitamin E and carotenoids.

This recipe from American Egg Board - Recipes is an 糖心Vlog Heart-Check Certified Recipe.

Nutrition Facts

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

  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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