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 ÃÛÑ¿´«Ã½ Heart-Check Certified Recipe.
Nutrition Facts
Veggie Egg Pasta Salad with Chickpeas
Calories
Protein
FiberNutrition 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 | |
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.
