Chickpea Pasta Salad Recipe

Introduction

This pasta salad combines hearty ground beef with protein-rich chickpea pasta and a tangy, flavorful dressing. It’s a satisfying and nutritious dish perfect for lunch or a casual dinner. Fresh vegetables add crunch while the creamy dressing ties everything together beautifully.

Ingredients

• 1 lb 96% lean ground beef
• 1 tbsp Worcestershire sauce
• 8 oz dry chickpea pasta (e.g., Banza)
• 1 cup grape tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/3 cup red onion, diced
• 1/2 cup sharp cheddar cheese (2%, 56g), shredded or cubed
• 1/3 cup dill pickles, diced

For the Dressing:

• 3/4 cup nonfat plain Greek yogurt (170g)
• 1/4 cup light mayonnaise (60g)
• 4 tbsp no-sugar-added ketchup (64g)
• 1 1/2 tbsp yellow mustard (20g)
• 1 1/2 tbsp dill pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Optional garnish: White sesame seeds

Instructions

1. Step 1: In a skillet over medium heat, brown the ground beef until fully cooked. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat and set aside to cool.
2. Step 2: Cook the chickpea pasta according to package instructions. Drain and let it cool completely.
3. Step 3: In a small bowl, whisk together Greek yogurt, light mayonnaise, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
4. Step 4: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, diced pickles, cheddar cheese, and red onion.
5. Step 5: Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
6. Step 6: Just before serving, fold in the chopped romaine lettuce to keep it crisp.
7. Step 7: Garnish with white sesame seeds if desired and serve.

Tips & Variations

• For extra flavor, try adding fresh herbs like dill or parsley to the dressing.
• You can swap cheddar cheese for feta or mozzarella for a different twist.
• Use avocado in place of mayonnaise for a healthier, creamy dressing alternative.
• Make sure the pasta is completely cooled before mixing to prevent wilted lettuce.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the romaine lettuce separate and add it just before serving to maintain its crispness. Reheat ground beef and pasta separately if desired, but this dish is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of chickpea pasta?

Yes, regular pasta works fine, but chickpea pasta adds extra protein and fiber, making the salad more nutritious.

Is this salad suitable for meal prep?

Absolutely! Prepare all components ahead but keep the lettuce separate until ready to serve for the freshest taste and texture.

Chickpea Pasta Salad Recipe

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★★★★★

4.6 from 71 reviews

A hearty and flavorful Pasta Salad featuring lean ground beef, protein-rich chickpea pasta, fresh vegetables, and a creamy tangy dressing made with Greek yogurt and light mayonnaise. Perfect as a refreshing lunch or a satisfying side dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Salad

• 1 lb 96% lean ground beef
• 1 tbsp Worcestershire sauce
• 8 oz dry chickpea pasta (e.g., Banza)
• 1 cup grape tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/3 cup red onion, diced
• 1/2 cup sharp cheddar cheese (2%, 56g), shredded or cubed
• 1/3 cup dill pickles, diced

For the Dressing

• 3/4 cup nonfat plain Greek yogurt (170g)
• 1/4 cup light mayonnaise (60g)
• 4 tbsp no-sugar-added ketchup (64g)
• 1 1/2 tbsp yellow mustard (20g)
• 1 1/2 tbsp dill pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Optional Garnish

• White sesame seeds

Instructions

1. Cook the Ground Beef: In a skillet over medium heat, brown the ground beef thoroughly until fully cooked, breaking it apart as it cooks.
2. Season the Ground Beef: Stir in Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat and set aside to cool completely.
3. Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain well and set aside to cool completely.
4. Make the Dressing: In a small bowl, whisk together the nonfat Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and evenly combined.
5. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked and cooled ground beef, halved grape tomatoes, diced dill pickles, shredded or cubed cheddar cheese, and diced red onion. Pour the dressing over the mixture and toss gently until all ingredients are thoroughly coated.
6. Serve: Just before serving, fold in the chopped romaine lettuce carefully to maintain its crispness. Garnish with white sesame seeds if desired. Serve immediately for best freshness and texture.

Notes

• Allow both the ground beef and pasta to cool completely before combining to prevent the lettuce from wilting.
• Using chickpea pasta increases protein and fiber content, making the salad more nutritious.
• For a vegetarian version, substitute ground beef with plant-based crumbles.
• Adjust seasoning in the dressing according to taste preference—add more mustard or a pinch of sugar if desired.
• This salad is best served fresh but can be refrigerated for up to 2 days. Add lettuce fresh before serving to maintain crispness.

Keywords: Pasta salad, ground beef salad, chickpea pasta salad, healthy pasta salad, Greek yogurt dressing, low fat recipe