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High Protein Pasta Salad with Chickpeas
Emily

High Protein Pasta Salad with Chickpeas

A refreshing, protein-packed pasta salad made with high-protein pasta, chickpeas, crisp veggies, and a zesty Greek yogurt-pesto dressing. Perfect for summer meals or post-workout recovery, this Mediterranean-inspired dish is creamy, crunchy, and guilt-free.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean-Inspired
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 8 oz high-protein pasta
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 large English cucumber, seeded and chopped
  • 1 bell pepper, diced (any color)
  • 1/2 red onion, finely diced
  • 1/4 to 1/2 cup pepperoncini
  • 4 tbsp Greek yogurt (0% or plain)
  • 2 to 3 tbsp pesto (store-bought or homemade)

Method
 

  1. Boil pasta according to package instructions until al dente
  2. Drain pasta and rinse under cold water to cool
  3. Chop cucumber, bell pepper, and red onion; add to a large bowl
  4. Add drained/rinsed chickpeas, cooled pasta, and pepperoncini to the bowl
  5. In a small bowl, mix Greek yogurt with desired amount of pesto
  6. Pour dressing over salad, toss to combine, and refrigerate for at least 30 minutes before serving

Notes

Use a large bowl for easier assembly
Adjust pepperoncini quantity to your heat preference
Substitute pesto with lemon herb oil for a lighter option
Serve at room temperature for the crisp texture
Store leftovers in an airtight container in the refrigerator for up to 2 days