- 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.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie