Tuna Chickpea Pasta Salad

This tuna chickpea pasta salad is packed with protein, fresh veggies, and loads of flavor. It makes for a perfect lower carb, high protein lunch idea that you can make ahead and enjoy on the go.

When I first had the idea to make this, I had regular pasta salad in mind. I had chickpea pasta on hand so I decided to test it out and it turned out so tasty. It contains a lot of protein, healthy fats, and delicious crunch from fresh vegetables. Lastly, a creamy lime dressing completes this pasta salad and adds incredible flavor.

How to make Tuna Chickpea Pasta Salad.

This dish is one of the easiest pasta salads you can make. The steps in making this pasta salad are:

  • cooking chickpea pasta per package instructions
  • washing and chopping a few vegetables
  • making easy creamy lime dressing
  • mixing all ingredients together

This pasta salad is a cold salad. As a result, make sure your chickpea pasta has cooled completely before mixing it in with the rest of the ingredients. You can speed up this process by running it under cold water after the chickpea pasta has cooked. Not allowing the chickpea pasta to cool will result the avocado mayonnaise to melt, leaving you with a soggy instead of a creamy pasta salad.

After cooking the chickpea pasta, all there is left to do is mix all the ingredients together. I found that refrigerating this pasta salad for at least 1 hour before serving resulted in the best flavor.

Storing your pasta salad.

Place pasta salad in an airtight container and refrigerate for up to 2 days. Do not freeze or leave at room temperature.

Can I double the recipe?

Yes! You can double, triple, or quadruple this recipe. Don’t make more than can be eaten in 2 days because this pasta salad can’t be frozen.

Tuna Chickpea Pasta Salad

Tuna Chickpea Pasta Salad is the perfect low carb, high protein meal that is both, satisfying and full of flavorful.
Course Salad
Cuisine American
Keyword tuna chickpea pasta salad
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 servings

Ingredients

  • 1 can tuna packed in water
  • 2 cups cooked chick pea pasta (1 cup dry) cooked and cooled
  • 1 english cucumber chopped
  • ½ cup cherry tomatoe halves
  • ½ medium red onion chopped
  • 1 stalk celery chopped
  • ½ avocado
  • 1 (2.25oz) cup sliced black olives

Dressing

  • 1 tbsp avocado mayonnaise
  • 1 whole lime juiced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dill
  • ½ tsp parsley flakes

Instructions

  • Cook chickpea pasta per package instructions.
  • While the pasta cooks, prepare all vegetables and avocado by washing and chopping. Set aside.
  • To make the dressing, in a small bowl, juice 1 lime, add tablespoon of avocado mayonnaise, salt, pepper, dill, parsley, and garlic powder. Mix and set aside.
  • Once the chick pea pasta has cooked completely, drain and rinse under cold water until the chickpea pasta is cooled completely.
  • In a large bowl, add chickpea pasta, tuna, vegetables, avocado, and black olives and mix together. Add the dressing and mix again. Place in the refrigerator for at least 1 hour before serving.

The BEST Tzatziki Recipe

Close your eyes, have a taste of this AMAZING Tzatziki and you’ll feel like you’re in the middle of a Greek island listening to the waves crashing and the gentle sound of the lyre in the background. Now open your eyes because the reality is, you’re just eyeing this recipe because its creamy and garlicky and that’s all you ever want. Trust me when I say that you will LOVE this Tzatziki recipe because there is nothing quite like it and if you’ve tried Tzatziki in Greece, the flavor of this recipe will take you back .

Ingredients:

  • 1 cup plain full-fat Greek yogurt
  • 1/2 cup of full-fat sour cream
  • 1/2 cup of a cucumber, peeled and grated
  • 2-3 garlic cloves, VERY finely minced
  • 1/2 tablespoon white vinegar or lemon juice
  • 1 tablespoon minced dill
  • 1/4 teaspoon salt

Note: You may opt to use sour cream and instead, just use 1 1/2 cups of Greek yogurt. However, I have found that sour cream gives it a thicker, smoother texture with a more authentic and bold tzatziki flavor.

Directions:

  1. Grate the cucumber and set aside.
  2. In a medium bowl, mix the Greek yogurt, sour cream, garlic, vinegar, dill, and salt.
  3. Mix the grated cucumber into the yogurt mixture.
  4. Place in the refrigerator in a tight lid container for at least 1 hour before serving. Tzatziki is great as a dip with vegetables and pita chips and can even be used as a spread onto sandwiches and wraps.