Meal Prep Made Easy: Taco Chickpea Pasta Salad

If you’re tired of making the same pasta salad year after year for your BBQ dinner, try this tasty Taco Chickpea Pasta Salad. Perfect for a summer picnic, a quick weeknight dinner, or meal prep for the week, this salad is packed with protein, fiber, and a burst of fresh flavors. Instead of using traditional mayo, we used Greek yogurt to provide a similar satisfying flavor but with extra protein and a probiotic boost!

Recipe Nutrition Highlights

Chickpea Pasta:

• High in Protein: Chickpea pasta is a great source of plant-based protein, making it perfect for vegetarians and those looking to increase their protein intake.

• Fiber-Rich: High in dietary fiber, aiding in digestion and promoting a feeling of fullness.

Bell Pepper:

• Vitamin C: Bell peppers are loaded with vitamin C, which boosts the immune system and promotes healthy skin.

• Antioxidants: Rich in antioxidants, which help fight inflammation and reduce the risk of chronic diseases.

Avocados:

• Healthy Fats: Rich in monounsaturated fats, which are good for heart health.

• Nutrient-Dense: Packed with vitamins and minerals, including potassium, vitamin K, and folate.

This Mexican-Inspired Chickpea Pasta Salad is not just a feast for your taste buds but also a powerhouse of nutrition. The combination of protein-rich pasta, fresh vegetables, and creamy avocado makes it a well-rounded meal that’s perfect for any occasion. Plus, the tangy Greek yogurt dressing with taco seasoning gives it a deliciously unique twist that’s sure to be a hit.

Let’s dive into this colorful and easy-to-make dish!

Meal Prep Made Easy: Taco Chickpea Pasta Salad

Author: VALERIE GOLDBERG Courses:Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:6 servingsCalories:300 kcal Best Season:Summer

Ingredients

• 3 cups fusilli chickpea pasta can substitute with another type of high-protein pasta
• 1 orange bell pepper chopped
• 1 can black beans drained and rinsed
• 1 can corn rinsed (or 1.5 cup frozen or fresh corn, cooked)
• 2 avocados chopped
• 1/2 cup chopped tomatoes
• 2 tablespoons cilantro chopped
• 1/2 cup full-fat Greek yogurt
• 1/2 packet of taco seasoning

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
2. Prepare the Vegetables: While the pasta is cooking, chop the bell pepper, avocados, and tomatoes. Rinse and drain the black beans and corn if using canned.
3. Assemble the Salad: In a large bowl, combine the cooked pasta, chopped bell pepper, black beans, corn, avocados, tomatoes, and cilantro. Add the Greek yogurt & taco seasoning to the bowl and gently toss until all ingredients are evenly coated.
4. Serve: Serve immediately or chill in the refrigerator for an hour before serving to allow the flavors to meld together. Enjoy!

Keywords:bbq sides, healthy recieps, meal prep

Give this recipe a try and let it become a staple in your kitchen. It’s a simple, healthy, and flavorful dish that celebrates the best of wholesome ingredients. Happy cooking!