Chickpea-Tortellini Salad
Ingredients
- 1 (12-oz) pkg cheese tortellini
- 1 English cucumber, halved and thinly sliced
- 2 pints cherry tomatoes, quartered
- 1 (15-oz) can low sodium chickpeas, rinsed and drained
- 1 red onion, thinly sliced
- 1 (12-oz) jar marinated artichoke hearts, drained
- ½ cup crumbled feta cheese
- ½ cup pitted kalamata olives, halved
- ⅓ cup balsamic vinaigrette
Instructions
- Cook tortellini according to package directions; rinse under cold water to cool. Toss together tortellini, cucumber, and remaining ingredients in a large bowl.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
473
|
473
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 17 | 17 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1058 | 1058 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
