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High Protein Chickpea Pasta Salad with Chicken and Veggies Recipe

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4.4 from 7 reviews

A refreshing and protein-packed pasta salad featuring tender chicken, nutritious chickpea pasta, fresh vegetables, and a tangy homemade dressing, perfect for a quick lunch or light dinner.

Ingredients

Protein and Pasta

  • 1 lb chicken breast or rotisserie chicken (cooked, chopped and cooled)
  • 8 oz chickpea pasta (cooked according to package directions and cooled)

Vegetables and Cheese

  • 1 cup English cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • 1 red bell pepper (diced)
  • 1 cup shredded carrots
  • 1 small sweet onion (diced)
  • 4 oz sharp cheddar (cubed)
  • 1/4 cup parmesan cheese

Dressing

  • 3 tbsp white wine vinegar
  • 1/4 cup olive oil (or avocado oil)
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1/2 tsp Italian seasoning
  • 1 pinch salt (more to taste)
  • 1 pinch black pepper (more to taste)

Instructions

  1. Make the dressing: In a small bowl, combine white wine vinegar, olive oil, honey, dijon mustard, parmesan cheese, Italian seasoning, salt, and black pepper. Whisk thoroughly until fully combined and smooth. Adjust salt and pepper according to your preference.
  2. Prepare the salad base: In a large mixing bowl, add the cooked and cooled chicken breast, cooked and cooled chickpea pasta, diced English cucumber, halved cherry tomatoes, diced red bell pepper, shredded carrots, diced sweet onion, and cubed sharp cheddar cheese. Mix gently to combine all ingredients evenly.
  3. Combine salad with dressing: Pour the prepared dressing over the pasta and chicken mixture. Toss gently but thoroughly to ensure every bite is coated with the flavorful dressing.
  4. Serve: Optionally, sprinkle additional parmesan cheese on top for extra flavor. Serve immediately or refrigerate for a chilled pasta salad. Enjoy! Makes about 5 servings.

Notes

  • Use rotisserie chicken for a quicker preparation.
  • Chickpea pasta increases protein and fiber content, making this salad more nutritious.
  • You can substitute olive oil with avocado oil for a milder flavor.
  • Adjust seasoning and honey to balance tartness and sweetness in the dressing.
  • This salad keeps well for 2-3 days refrigerated in an airtight container.
  • For a vegan version, replace chicken with chickpeas and omit cheese or use vegan cheese alternatives.

Find it online: https://lauracooks.com/high-protein-chickpea-pasta-salad-with-chicken-and-veggies-recipe/