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Ground Beef Chickpea Pasta Salad in a bowl with fresh vegetables

Ground Beef Chickpea Pasta Salad

A hearty and vibrant salad combining savory ground beef, protein-packed chickpea pasta, and a tangy pickle-forward dressing, perfect for meal prep and easy lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 96% lean ground beef Lean for less grease but still flavorful
  • 1 tbsp Worcestershire sauce Adds savory depth to the beef
  • 8 oz dry chickpea pasta Higher in protein and fiber than regular pasta
  • 1 cup grape tomatoes, halved Juicy bursts of acidity
  • 1 cup romaine lettuce, chopped Folded in at the end for crunch
  • 1/3 cup red onion, diced For sharpness and color
  • 1/2 cup sharp cheddar cheese, shredded or cubed Savory richness
  • 1/3 cup dill pickles, diced The tangy star that lifts the whole salad
Dressing Ingredients
  • 3/4 cup nonfat plain Greek yogurt Creamy base with tang and protein
  • 1/4 cup light mayonnaise Helps the dressing cling to pasta and veggies
  • 4 tbsp no sugar added ketchup Sweet-tang without excess sugar
  • 1 1/2 tbsp yellow mustard Classic flavor balance
  • 1 1/2 tbsp dill pickle juice Concentrates the pickle flavor in the dressing
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper, to taste
Garnish
  • White sesame seeds (optional) For a subtle crunch and pretty finish
Optional Add-ons
  • Sliced cucumbers or bell peppers For extra crunch
  • Chopped fresh parsley or dill For brightness
  • A few olives or capers If you like briny pops
  • Crumbled feta Instead of cheddar for a tangier twist
  • A soft-boiled egg On top for extra protein and comfort

Method
 

Preparation
  1. Gather and measure all ingredients before starting.
  2. Preheat a skillet over medium heat for the beef.
Cook the Beef
  1. Add the ground beef to the preheated skillet and cook over medium heat for 7-9 minutes, stirring occasionally, until fully browned.
  2. Stir in Worcestershire sauce and season lightly with salt and pepper.
  3. Remove from heat and spread the beef on a plate to cool.
Cook the Chickpea Pasta
  1. Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions (7-10 minutes).
  2. Drain and rinse the pasta under cold water; spread on a baking sheet to cool.
Make the Dressing
  1. In a small bowl, whisk together Greek yogurt, mayonnaise, ketchup, mustard, and dill pickle juice until smooth.
  2. Add garlic powder, onion powder, and paprika; adjust seasoning with salt and pepper as needed.
Combine Ingredients
  1. In a large mixing bowl, combine cooled chickpea pasta and beef, then add halved grape tomatoes, diced dill pickles, cheddar cheese, and red onion.
  2. Pour the prepared dressing over the mixture and toss gently to combine.
Finish and Serve
  1. Just before serving, fold in the chopped romaine lettuce.
  2. Garnish with sesame seeds if desired.

Notes

Keep the dressing and lettuce separate if meal prepping to maintain crunch. This salad is best enjoyed fresh or within 3-4 days if refrigerated.