This chickpea and chicken pasta bowl is exactly what I want to be eating when the weather’s glorious!! It’s fresh, filling and packed with flavour, spiced chicken and chickpeas, juicy tomatoes, pickled chillies, salty feta and loads of coriander, all brought together with a cooling lime and yogurt dressing.
It’s brilliant for batch making as it keeps in the fridge for a couple of days, so it’s perfect for lunches, picnics or a light summery dinner. Send it to someone you’d like to make it for you!
How to make a chickpea and chicken pasta bowl:
Scroll down for full ingredient list and printable recipe card
1. Make the spiced oil for the dressing first. Mix 1 tsp Mexican seasoning into 2 tbsp olive oil, microwave for 20 seconds and leave to cool.
2. Cook the pasta, then drain and rinse under cold water to cool. Set aside.
3. Season the diced chicken and chickpeas with Mexican seasoning and a little oil, then air fry (or pan fry) until golden. Leave to cool.
4. Make the dressing. Mix the Greek yogurt, lime juice and chilli juice together, then swirl the cooled spiced oil on top.
5. Build your bowl: pasta, chicken, chickpeas, tomatoes, red onion, pickled chillies, coriander and feta.
6. Pour the dressing over and toss to coat.
7. Serve! Keeps in the fridge for a couple of days.
High-Protein Chicken & Chickpea Pasta Salad
A fresh, filling summer pasta bowl with spiced chicken and chickpeas, feta, pickled chillies and a cooling lime yogurt dressing. Great for lunches, picnics and batch making!
Ingredients
- 250g pasta
- 2 chicken breasts, diced
- 1 tin chickpeas, drained
- 1 tbsp Mexican seasoning
- 2 handfuls cherry tomatoes, halved
- ½ red onion, finely chopped
- 4-5 pickled chillies, sliced
- Big handful coriander, chopped
- ½ block feta, diced or crumbled
For the dressing:
- 1 tsp Mexican seasoning
- 2 tbsp olive oil (for the spiced oil)
- 4-5 tbsp Greek yogurt
- 1 tbsp lime juice (bottled, or juice of ½ a lime)
- 1 tbsp of juice from the pickled chilli jar
Instructions
- 1Make the spiced oil for the dressing first, mix 1 tsp Mexican seasoning into 2 tbsp olive oil, microwave for 20 secs and leave to cool
- Cook the pasta, drain and rinse under cold water to cool. Set aside
- Season the diced chicken and chickpeas with Mexican seasoning and a little oil, then air fry (or pan fry) until golden. Leave to cool
- Make the dressing, mix the yogurt, lime juice and chilli juice together, then swirl the cooled spiced oil on top
- Build your bowl: pasta, chicken, chickpeas, tomatoes, red onion, pickled chillies, coriander and feta
- Pour the dressing over and toss7 - Serve. Keeps in the fridge for a couple of days
Notes
Great served cold for lunches or picnics, and keeps a couple of days in the fridge.
