Description
A hearty and satisfying pasta salad packed with protein.
Ingredients
Scale
- 1 pound pasta
- 1 cup cooked chicken, diced
- 1 cup cooked chickpeas, rinsed
- 1/2 cup chopped bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, diced chicken, chickpeas, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the Greek yogurt, lemon juice, and olive oil. Season with salt and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- For a vegan option, substitute the chicken with tofu or tempeh and use a vegan yogurt for the dressing.
- Add other vegetables like cucumber or celery for extra crunch.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg
Keywords: pasta salad, protein, chicken, chickpeas, healthy, easy, quick