Description

A protein-packed pasta salad featuring chickpea pasta, crisp vegetables, and a creamy cottage cheese dressing. Ideal for lunch, this cold dish combines sun-dried tomatoes, chicken, and fresh herbs for a satisfying, high-fiber meal.

Ingredients

12 ounces chickpea protein pasta
15-ounce can chickpeas, rinsed and drained
2 cups cooked chicken breast, shredded
2 celery stalks, finely chopped
2 Persian cucumbers, chopped
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup parsley, chopped
For the Sun-Dried Tomato Protein Dressing:
1 cup whole milk cottage cheese
1/4 cup sun-dried tomatoes in oil, drained
1 lemon, juiced
1/4 cup avocado oil
1 teaspoon paprika
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup water (optional, for consistency)

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Instructions

Blend cottage cheese with 1/4 cup sun-dried tomatoes, lemon juice, avocado oil, paprika, garlic, salt, and pepper until smooth. Adjust seasoning as needed.
Cook chickpea pasta according to package instructions, reducing cook time by 2 minutes to maintain al dente texture. Drain and rinse under cold water.
Combine cooked pasta, chickpeas, chicken, celery, persian cucumbers, sun-dried tomatoes, and parsley in a large bowl.
Toss salad with prepared dressing until evenly coated. Chill for at least 30 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 2 days.
Substitute chickpea pasta with other high-protein pasta if preferred.
Chopping vegetables uniformly ensures consistent texture.

Prep Time: 10
Cook Time: 15
Category: Lunch
Method: Cold Dish
Cuisine: Tuscan