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High Protein Chickpea Pasta Salad Recipe

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4.4 from 12 reviews

A vibrant and nutritious high-protein pasta salad featuring chickpea pasta, fresh vegetables, and a creamy cashew-based Italian dressing. Perfect for a quick lunch or a healthy dinner, this salad combines protein-rich ingredients with crisp romaine, bell peppers, and tangy dressing for a delicious and satisfying meal that can be enjoyed immediately or chilled.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 2 cups chickpea pasta (or other high-protein pasta)
  • 2 cups shredded romaine lettuce
  • 1 medium yellow bell pepper, diced
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 cup frozen shelled edamame
  • 12 cherry or grape tomatoes, halved
  • Salt and pepper, to taste

Dressing Ingredients

  • 1/2 cup raw cashews, presoaked overnight (or 1/2 cup Greek yogurt)
  • 1/3 cup water
  • 1/4 cup white wine vinegar (or red wine vinegar or lemon juice)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons maple syrup (or another liquid sweetener)
  • 2 teaspoons Italian seasonings
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • Salt and pepper, to taste

Instructions

  1. Cook Pasta and Edamame: Bring a pot of water to a gentle simmer. Cook the chickpea pasta according to package instructions, adding the frozen shelled edamame during the last few minutes of cooking to heat through.
  2. Drain and Rinse: Drain the pasta and edamame thoroughly. Rinse with cold water to stop cooking and cool the ingredients, then set aside.
  3. Prepare Dressing: While the pasta cooks, combine raw cashews (or Greek yogurt), water, white wine vinegar, nutritional yeast, maple syrup, Italian seasonings, Dijon mustard, garlic, salt, and pepper in a blender. Blend until the dressing is smooth and creamy.
  4. Assemble Salad: In a large salad bowl, add the cooked pasta and edamame, shredded romaine lettuce, diced yellow bell pepper, kidney beans, and halved cherry tomatoes. Pour the dressing over the salad and mix thoroughly until all ingredients are well coated.
  5. Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill in the refrigerator until ready to enjoy.

Notes

  • You can substitute chickpea pasta with any other high-protein pasta such as lentil or black bean pasta for variety.
  • Presoaking raw cashews overnight makes the dressing creamier, but using Greek yogurt is a quicker alternative.
  • The dressing can be adjusted in sweetness and tanginess by modifying the amount of maple syrup and vinegar.
  • This salad can be made ahead and stored in the fridge for up to 2 days, but dress just before serving for best texture.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/high-protein-chickpea-pasta-salad-recipe/