Grilled Chicken Chickpea Pasta Salad
A simple, protein-packed dish featuring smoky grilled chicken, firm chickpeas, and a creamy lemony yogurt dressing, perfect for summer meals and meal prep.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 1 can chickpeas, drained and rinsed
- 2 cups pasta (any small shape: penne, fusilli, or shells work well)
- 1 cup Greek yogurt (full-fat for richness, or 2% for lighter)
- 2 tablespoons lemon juice (fresh preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste salt and pepper
- as needed fresh parsley for garnish
Instructions
Cooking
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking and cool the pasta.
- Preheat your grill or grill pan to medium-high. Season the chicken breasts with salt, pepper, garlic powder, and a drizzle of olive oil. Grill 6–8 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
- In a large bowl, combine the drained chickpeas and cooled pasta. Add the sliced grilled chicken.
- In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic powder, oregano, and a pinch of salt and pepper until smooth. Taste and adjust lemon or salt as needed.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- Garnish with chopped fresh parsley. Serve immediately, or chill for at least 30 minutes for the flavors to meld.
Notes
You can use rotisserie chicken for convenience or add 1/4 cup crumbled feta for added flavor. This salad is perfect for meal prep and can be enjoyed cold or at room temperature.