Veggie Egg Pasta Salad with Chickpeas | Rosemary Farm

Ingredients

• 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 Rosemary Farm eggs, chopped
• 1/4 cup Italian vinaigrette