Description
A protein-packed pasta salad featuring chickpea pasta, roasted chicken, and eggs for sustained energy. Satisfying and fiber-rich, this recipe delivers 35g protein per serving with no processed fillers. Ideal for post-workout meals or weight management.
Ingredients
Chickpea Pasta, 10 oz
Diced Chicken, 1.5 lbs
Boiled Eggs, 4 large
Grated Parmesan, 1/3 cup
Spinach, 4 oz
Ranch Seasoning, 2 tbsp
Olive Oil, 1 tbsp
Lemon Zest, optional
Instructions
Boil chickpea pasta according to package instructions; drain and cool.
Roast chicken at 375°F until internal temperature reaches 165°F; dice into pieces.
Hard-boil eggs for 10 minutes; cool and peel.
In large bowl, combine parmesan, ranch seasoning, and 1 tbsp olive oil.
Fold in cooked pasta, chicken, spinach, and eggs; mix thoroughly to coat evenly.
Notes
Use parchment paper under chicken for crispiness.
Finely grate parmesan for better adhesion.
Add lemon zest to the ranch mixture for extra flavor.
Chickpea pasta is gluten-free by default; confirm on packaging.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 300mg