Cooking Utensils

Large pot, colander, large bowl, spoon

Prep Time

5 Minutes

Cook Time

25 Minutes


Try this quick and easy recipe made with staple ingredients easily found in your pantry!

Health Information

Basic Nutrition

Serving Size: 1 cup

Makes 10 servings! Cut recipe in half if serving less.

Food Group Servings

Accordion Content




1 fifteen oz. can of garbanzo beans (chickpeas), drained and rinsed

1 six ounce chicken breast, drained and rinsed

1 cup mixed vegetables, fresh or frozen

16 oz. whole-wheat pasta


  • ½ cup balsamic vinaigrette salad dressing


Step 1:

Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.

Step 2:

Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.

Step 3:

While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken and salad dressing in a large bowl until combined.

Step 4:

Add the pasta and vegetables to the bowl and mix with the beans, chicken and salad dressing. Serve salad warm or cold.

Tips and Tricks:

  • You can use tuna instead of chicken if you prefer. 
  • If you don’t like garbanzo beans (chickpeas), feel free to use any other bean. 
  • When choosing pasta shapes, look for smaller shaped shells (rotini, macaroni, shells) as it will mix in better with everything else!
  • Try your favorite oil-based salad dressing instead of balsamic. 

Recipe adapted from