Description
This high protein pasta salad blends chickpea or lentil pasta, lean protein like chicken or tofu, and crunchy veggies with a creamy yogurt dressing. It’s satisfying, simple, and perfect for meal prep or picnics.
Ingredients
8 oz chickpea or lentil pasta (uncooked)
1 cup grilled chicken breast, diced (or roasted tofu for vegetarian)
1/2 cup canned chickpeas, drained and rinsed</p><p>1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced
1/3 cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the pasta until al dente, drain, and rinse under cold water.
2. In a large bowl, combine pasta, chicken or tofu, chickpeas, tomatoes, cucumbers, onions, and olives.
3. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss to combine evenly.
5. Chill for at least 30 minutes before serving.
6. Garnish with fresh parsley before serving.</p>
Notes
For added protein, top with chopped hard-boiled eggs or shredded cheese.
Swap the dressing with a hummus-based or vinaigrette option for a dairy-free version.
This salad keeps well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 45mg