Chickpea Pasta Salad Recipe
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.
- 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
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
- Cook the Ground Beef: In a skillet over medium heat, brown the ground beef thoroughly until fully cooked, breaking it apart as it cooks.
- 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.
- Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain well and set aside to cool completely.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/chickpea-pasta-salad-recipe/
