Description

A vibrant high-protein salad with tangy dill pickles, chickpeas, kale, and a zesty yogurt dressing. This healthful dish is perfect as a main course or make-ahead lunch, offering 20g of protein per serving for sustained energy.

Ingredients

Scale

8 ounces (225g) high-protein pasta (such as chickpea or lentil)
1 cup brine-packed dill pickles, chopped (about 4–5 small pickles)
1 cup chopped cucumber (about 1/2 medium)
1 (15-ounce/425g) can chickpeas, drained and rinsed
1/4 cup finely chopped red onion
1/4 cup fresh dill, chopped
1/4 cup full-fat Greek yogurt
2 tablespoons mayonnaise (use vegan version if desired)
2 tablespoons pickle juice
1 bite peeled garlic clove
Salt and black pepper to taste
1/4 cup crumbled reduced-fat cheddar cheese (optional, for garnish)

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Instructions

Cook pasta as per package instructions until al dente. Drain and return to pot.
In a large bowl, combine cooked pasta, pickles, cucumber, chickpeas, red onion, and dill.
In a separate small bowl, whisk together Greek yogurt, mayonnaise, pickle juice, and garlic. Season with salt and pepper.
Pour the dressing over the pasta salad and toss to coat. Fold in cheddar cheese if using.
Refrigerate at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Can be made ahead and stored in the refrigerator up to 3 days.
Add grilled chicken or salmon for extra protein.
Substitute bagel chips or croutons for a crunchier texture.
For a vegan version, omit mayo and cheddar and use vegan yogurt.

Prep Time: 15
Cook Time: 10
Category: Dinner
Method: Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 1200mg
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 50g
Fiber: 8g
Protein: 20g
Cholesterol: 25mg