Go Back
A bowl of colorful high protein pasta salad with chicken and vegetables

Name: High Protein Pasta Salad

Summary: A fresh and filling pasta salad packed with protein from chickpeas, grilled chicken, and Greek yogurt dressing. Perfect for meal prep, picnics, or a quick lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Servings: 1
Course: Lunch
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 250 g whole wheat or high-protein pasta e.g., lentil or chickpea pasta
  • 1 cup cooked diced halal chicken breast
  • 1 cup canned chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper chopped
  • 1/4 cup red onion thinly sliced
  • 1/4 cup crumbled feta cheese optional
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish optional

Equipment

  • Equipment:
  • Large pot (for cooking pasta)
  • Colander
  • Mixing bowl
  • Knife and cutting board
  • Spoon or spatula

Method
 

  1. Instructions:
  2. Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.
  3. Make dressing by whisking together Greek yogurt, olive oil, lemon juice, mustard, minced garlic, salt, and pepper.
  4. Combine cooked pasta, chicken, chickpeas, tomatoes, cucumber, bell pepper, onion, and feta in a large bowl.
  5. Pour dressing over the salad and toss until well combined.
  6. Chill in the fridge for 15–30 minutes before serving for best flavor.
  7. Garnish with fresh herbs before serving.

Notes

Notes:
You can use tofu or boiled eggs as a protein alternative to chicken.
Keeps well in the fridge for up to 3 days.
Add avocado for extra creaminess and healthy fats.