High-Protein Chickpea Pasta Salad with Avocado Dressing
Give your meal prep a boost with my chickpea pasta salad, topped with a creamy avocado dressing that's as delicious as it is nutritious. Packed with protein and flavour, this colourful salad makes healthy, grab-and-go lunches incredibly simple.
In the collections
The ingredients
- 4 cups chickpea pasta, cooked
- 4 cups spinach, roughly chopped
- 2 cups kidney beans, drained and rinsed
- 1 cup red cabbage, thinly sliced
- 1 cup tomatoes, chopped
- 1 cup celery, chopped
- 4 mini cucumbers, chopped
Avocado Dressing
- 1 cup silken tofu
- 2 tbsp mayonnaise
- 1 avocado
- ½ cup water
- 1 lemon, juice
- salt, large pinch; black pepper, garlic powder, dried parsley, and dried basil
- cayenne pepper, small
The method
- Put all the dressing ingredients in a blender and blend until smooth.
- Divide the dressing among 4 containers.
- In each one, add: 1/2 cup kidney beans, 1 mini cucumber, 1/4 cup tomatoes, 1/4 cup celery, 1/4 cup red cabbage, 1 cup chickpea pasta, and 1 cup spinach.
- Stir before serving.
Storage tips
Keeps for up to 4 days in the fridge.
Nutrition facts
Per serving, for reference only.
- 450Calories
- 15 gFat
- 55 gCarbs
- 15 gFibre
- 24 gProtein
Chickpea pasta has a lower glycemic index than regular pasta, meaning it raises blood sugar more slowly, which is beneficial for blood sugar and insulin management.
Chickpea pasta is an excellent source of plant-based protein, making it a great choice for vegetarians and vegans.
It's also rich in dietary fibre, helping to prevent constipation, support a healthy gut microbiome, and promote a feeling of fullness.
