Ingredients
Scale
- 8 ounces dry chickpea rotini, providing 14 g protein per 2-ounce serving
- 2 cups diced cooked chicken breast
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup sliced black olives, optional
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or basil
- 3/4 cup plain nonfat Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons cold water, only as needed to thin the dressing
Instructions
- Bring a large pot of salted water to a boil. Cook the chickpea rotini according to the package directions, beginning to check at the earliest suggested time. Stop when it is tender but still holds its shape.
- Drain the pasta and rinse it briefly under cold water to stop the cooking. Shake away excess water and let the pasta drain thoroughly while you prepare the remaining ingredients.
- In a medium bowl, whisk the Greek yogurt, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until smooth. Whisk in cold water 1 teaspoon at a time only if the dressing is too thick to toss.
- Add the cooled pasta, chicken, tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley to a large mixing bowl.
- Pour the dressing over the salad. Fold gently with a large spoon or flexible spatula until the pasta, chicken, and vegetables are evenly coated.
- Taste and adjust the salt, pepper, or lemon juice. Serve immediately or cover and refrigerate until cold. Stir gently before serving.
Notes
- The protein estimate is based on chickpea pasta providing 14 g protein per 2-ounce dry serving, 2 cups cooked chicken breast, plain nonfat Greek yogurt, feta, and six equal portions. Brands and substitutions change the result.
- For a vegetarian variation, replace the chicken with 2 cups drained and rinsed chickpeas. The original protein estimate does not apply.
- For a dairy-free variation, use thick plain unsweetened dairy-free yogurt and omit the feta. The original protein estimate does not apply.
- For a gluten-free salad, use chickpea pasta and all packaged ingredients that are clearly labeled gluten free when cross-contact matters.
- Store covered in the refrigerator at 40°F or below for 3 to 4 days. Freezing is not recommended because the vegetables soften and the yogurt dressing may separate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: High Protein