Veggie Egg Pasta Salad with Chickpeas

Veggie Egg Pasta Salad with Chickpeas
  • 25M Total Time

  • 10M Prep Time

  • 9 Ingredients

  • 4 Servings

Eggs bring together kitchen staples to create tasty and nourishing meals. Like this flavorful Veggie Egg Pasta Salad with Chickpeas where 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.


  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.

  6. Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 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 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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.