Description
A nutritious, protein-packed pasta salad with chickpea pasta, tender chicken, crisp vegetables, and a tangy Greek yogurt ranch dressing.
Ingredients
- 8 oz dry chickpea pasta (or any high-protein pasta)
- 1 cup raw broccoli, chopped
- 1 cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup nutritional yeast (parmesan works too)
- 1.5 cups coleslaw mix
- 2 chicken breasts (about 425g)
- 1 tablespoon olive oil
- ¼ teaspoon each: garlic powder, paprika, salt, black pepper
- ¾ cup plain Greek yogurt
- 3 tablespoon mayonnaise (optional)
- 1 tablespoon Dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon fresh dill
- 4 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 450°F. Cook the chickpea pasta according to package directions until al dente. Drain and let cool.
- In a small bowl, whisk together all dressing ingredients until smooth.
- Coat chicken breasts with olive oil and rub with spices. Bake for 18-22 minutes until cooked through. Shred once cooled.
- In a large bowl, combine cooled pasta, shredded chicken, chopped broccoli, diced red peppers, diced cucumber, nutritional yeast, and coleslaw mix. Toss with ranch dressing until everything is well coated.
- Garnish with extra spices or parmesan cheese if desired. Serve immediately or store for later.
Notes
Store the salad in an airtight container in the fridge for up to five days. For best texture, add dressing just before eating. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean