Description
A vibrant salad with protein-packed chickpea pasta and crunchy vegetables, dressed in a creamy ranch sauce for a delightful meal or side dish.
Ingredients
Scale
- 8 oz dry chickpea pasta or higher-protein pasta of choice
- 1 cup raw broccoli, chopped
- 1 cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup nutritional yeast or parmesan cheese
- 1.5 cups coleslaw mix
- 2 chicken breasts (425g)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup plain Greek yogurt
- 3 tablespoons mayonnaise (optional)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
Instructions
- Cook the Pasta: Bring a large pot of water to boil, add the chickpea pasta, and follow the package instructions. Drain it and set it aside to cool.
- Prepare the Chicken: Season the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Cook in a skillet over medium heat until fully done—around 6–7 minutes per side. Cool and chop the chicken into bite-sized pieces.
- Make the Dressing: In a mixing bowl, combine Greek yogurt, mayonnaise (if using), Dijon mustard, and lemon juice. Whisk until smooth and well blended.
- Combine It All: In a large serving bowl, add the cooled pasta, chicken, chopped broccoli, diced bell pepper, cucumber, nutritional yeast or parmesan, and coleslaw mix. Pour the dressing over and toss gently to evenly coat all ingredients.
- Chill & Serve: For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad keeps well in the fridge for up to 3 days and can be made ahead for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 35mg