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A colorful bowl of chickpea pasta salad with grilled chicken, cherry tomatoes, and cucumbers
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High-Protein Pasta Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 8 oz chickpea -based rotini pasta
  • 2 cups grilled chicken breast, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup crumbled feta cheese
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Boil chickpea pasta in salted water for 7-9 minutes or until al dente.
  • Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
  • In a small whisking bowl, emulsify olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
  • In a large mixing bowl, combine the chilled pasta, diced chicken, chickpeas, tomatoes, cucumber, and red onion.
  • Fold in the crumbled feta cheese.
  • Drizzle the dressing over the salad and toss thoroughly to ensure even distribution.
  • Refrigerate for a minimum of 30 minutes to allow flavors to meld before serving.