Protein Pasta Bowl (Printable Recipe Version)
Chicken, chickpeas, crisp veggies and a tangy yogurt drizzle fill up every bite.
# Ingredients You’ll Need:
→ Salad Base
01 -
2 tbsp sunflower or pumpkin seeds
02 -
35 g crumbled feta (optional)
03 -
40 g finely diced red onion
04 -
75 g chopped cucumber
05 -
100 g cherry tomatoes, split in half
06 -
80 g shelled edamame or peas
07 -
120 g chickpeas, rinsed and drained
08 -
1 cup chopped grilled chicken breast
09 -
225 g whole grain or high-protein pasta
→ Dressing
10 -
0.5 tsp black pepper, freshly ground
11 -
0.5 tsp salt
12 -
0.5 tsp garlic powder
13 -
1 tsp smooth Dijon mustard
14 -
1 tbsp Greek yogurt, if you like it creamy
15 -
1 tbsp fresh lemon juice
16 -
2 tbsp top-notch olive oil
→ Finishing Touch
17 -
1 tbsp chopped basil or parsley
# Steps to Make It:
01 -
Pop your salad in the fridge for at least half an hour so all the flavors can come together. When you’re ready to dish it up, sprinkle on some fresh basil or parsley.
02 -
Drizzle that dressing all over your salad and give everything a gentle flip so it’s nicely coated.
03 -
Grab a big bowl. Throw in your cooked pasta, chicken bits, chickpeas, peas or edamame, tomato halves, chopped cucumber, red onion, feta if you’re adding it, and those seeds.
04 -
In a little bowl, add olive oil, lemon juice, yogurt (if that’s your jam), Dijon, garlic powder, salt, and pepper. Whisk till it’s all mixed and creamy.
05 -
Cook pasta in big pot with salted water. Just follow the timing on the package till it’s firm-tender. Drain it well and chill it off with cold water when you’re done.
# Extra Information:
01 -
Letting everything chill in the fridge really lets the flavors shine and soaks up all that tasty dressing.