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Creamy High-Fiber Chickpea Pasta Salad

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A light, creamy, and high-fiber pasta salad made with chickpea pasta, Greek yogurt, and fresh vegetables. It is perfect for meal prep, potlucks, and busy weeknights, offering a satisfying crunch and tangy flavor without the heavy carb crash.

Ingredients

Scale
  • 12 ounces (340g) dry chickpea pasta (penne or rotini)
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 cup red onion, finely diced
  • 2 stalks celery, finely diced
  • 1 large carrot, grated or finely diced
  • 1/4 cup fresh dill, chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, peeled and diced
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions (usually 7-9 minutes) until al dente.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off excess water and let it air dry for a few minutes.
  3. While the pasta cooks, prepare the vegetables: dice the red onion, celery, and cucumber; grate the carrots; halve the cherry tomatoes; and chop the fresh dill.
  4. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper until smooth and creamy.
  5. In a large mixing bowl, combine the cooled pasta with all the prepared vegetables.
  6. Pour the dressing over the pasta and vegetables. Gently toss everything together using a large spoon or spatula, being careful not to break the pasta.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Before serving, give the salad a good stir and garnish with additional fresh dill if desired.

Notes

[‘Rinsing the pasta with cold water is crucial to prevent it from continuing to cook and becoming mushy.’, ‘Soaking diced red onions in cold water for 10 minutes can mellow their bite.’, ‘The salad tastes even better after sitting in the fridge for a day or two as flavors meld.’, ‘Do not freeze this salad as the vegetables will become mushy upon thawing.’, ‘If the salad becomes dry after storage, add a splash of water or extra dressing before serving.’]

Nutrition

Keywords: chickpea pasta salad, high fiber, healthy pasta salad, meal prep, creamy pasta salad, gluten-free option, vegetarian, quick lunch, potluck recipe

Find it online: https://lunafeast.com/creamy-high-fiber-chickpea-pasta-salad-5-easy-steps/