Looking for a vegetarian pasta salad that won’t leave you hungry an hour later? This high protein pasta salad might just be your new go-to meal. Made with chickpea pasta and loaded with protein-packed ingredients, it’s proof that you don’t need meat to create a satisfying dish.
Why This High Protein Pasta Salad Works
Who says you need meat for a high-protein meal? This vegetarian pasta salad recipe packs serious protein and fiber for a knockout dish that actually satisfies. We swapped regular pasta for chickpea pasta and added whole chickpeas plus fresh mozzarella pearls—all big contributors to the dish’s protein power.
Crunchy cucumbers, sweet cherry tomatoes, briny roasted red peppers and pungent red onions get mixed together in a heart-healthy vinaigrette. The result? A dish that’s as delicious as it is eye-catching. Perfect for meal prep, quick lunch or satisfying dinner when you want something that tastes good and keeps you full.
This protein pasta salad recipe gives you chickpeas in two ways: in the pasta and with whole chickpeas. That means double the nutrition benefits including protein, fiber, magnesium, potassium and iron. Plus carbs for energy to fuel your active lifestyle. Learn more about chickpea nutrition benefits.
Ingredients
- 1 (8-ounce) box chickpea rotini
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice (from 1 large lemon)
- 2 teaspoons za’atar, plus more for garnish
- 1 teaspoon finely chopped fresh thyme, plus more for garnish
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper, plus more for garnish
- 1 small cucumber, quartered and sliced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1 (15-ounce) can no-salt-added chickpeas, rinsed
- 1 (12-ounce) jar roasted red peppers, drained and chopped (about 1¼ cups)
- 1 medium red onion, thinly sliced (about 1 cup)
- 1 (8-ounce) package fresh mozzarella pearls
Directions
Step 1
Bring a large pot of water to boil over high heat. Add chickpea pasta, reduce heat to maintain a lively simmer and cook, undisturbed, until tender, 6 to 7 minutes. Drain and rinse with cold water. Transfer to a large rimmed baking sheet and spread in an even layer. Allow to cool at room temperature for 10 minutes.
Step 2
Meanwhile, whisk ¼ cup oil, 3 tablespoons lemon juice, 2 teaspoons za’atar, 1 teaspoon thyme and ½ teaspoon each cumin, garlic powder, salt and pepper together in a large serving bowl. Add sliced cucumber, halved tomatoes, rinsed chickpeas, chopped roasted red peppers, sliced red onion, 8 ounces mozzarella pearls and the cooled pasta. Toss to combine. Garnish with additional za’atar, thyme and pepper, if desired.
Nutrition Facts (Per Serving)
- Calories: 385
- Fat: 19g
- Carbs: 39g
- Protein: 16g
Nutrition Disclaimer: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes used.
FAQs
Can I make this high protein vegetarian recipe ahead of time?
Yes! This chickpea pasta recipe is perfect for meal prep. Store it in the fridge for up to 3 days.
What makes this pasta salad high in protein?
The chickpea pasta, whole chickpeas, and mozzarella pearls all contribute protein. You get about 16g per serving.
Can I substitute regular pasta?
You can, but you’ll lose some protein content. Chickpea pasta has way more protein than regular wheat pasta. Check out different types of pasta alternatives for more options.
Why do I need to cool the pasta on a baking sheet?
This prevents the pasta from getting mushy and helps it hold its shape when mixed with other ingredients.
The Bottom Line
This high protein pasta salad proves that vegetarian meals can be both satisfying and delicious. With chickpea pasta as the base and plenty of fresh veggies, it’s a complete meal that’ll keep you energized. The za’atar seasoning adds an unexpected twist that makes this way more interesting than your typical pasta salad. Give this protein pasta salad recipe a try—your taste buds (and your hunger) will thank you.