- 8 ounce pasta, shapes
- 1/2 cup cherry tomatoes
- 7 1/2 ounce chickpeas (garbanzo beans), canned
- 1/2 cup cheddar cheese
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- Slice cherry tomatoes. Rinse and drain chickpeas (about 1 cup). Dice cheddar cheese.
- Cook the pasta according to package directions and drain.
- Toss warm pasta with the tomatoes, chickpeas, cheese and olive oil. Serve warm or at room temperature.
Calories: 236kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 220mg | Fiber: 3g | Sugar: 1g