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Grilled Chicken Chickpea Pasta Salad with Greek Yogurt Dressing

A high-protein grilled chicken chickpea pasta salad tossed with fresh vegetables and a creamy lemon Greek yogurt dressing. Perfect for meal prep, post-workout meals, or a balanced lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Healthy, Mediterranean
Servings 4
Calories 520 kcal

Equipment

  • Large pot
  • Grill pan or outdoor grill
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Knife
  • cutting board
  • Strainer

Ingredients
  

Pasta Salad

  • 1 lb boneless skinless chicken breast 450 g
  • 1 can chickpeas drained and rinsed (15 oz / 425 g)
  • 1 cup cherry tomatoes halved (150 g)
  • 1 cup cucumber diced (130 g)
  • 1/3 cup red onion finely chopped (50 g)
  • 1/4 cup crumbled feta cheese (40 g)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Lemon Greek Yogurt Dressing

  • 1/3 cup plain Greek yogurt (80 g)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove grated
  • Salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly with cold water to stop cooking. Set aside.
  • Brush the chicken breasts with olive oil and season with smoked paprika, garlic powder, salt, and black pepper. Grill over medium heat for 5–6 minutes per side until fully cooked. Let rest for 5 minutes, then slice into strips.
  • Slice the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. Add them to a large mixing bowl together with the drained chickpeas.
  • In a small bowl whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, grated garlic, salt, and pepper until smooth and creamy.
  • Add the cooked pasta and sliced chicken to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss until everything is evenly coated.
  • Sprinkle feta cheese on top and gently mix. Refrigerate the salad for at least 20 minutes before serving to allow the flavors to come together.

Notes

  • This pasta salad keeps well in the refrigerator for up to 4 days in airtight containers.
  • For meal prep, store extra dressing separately if you prefer a creamier texture when serving.
Keyword greek yogurt pasta salad, grilled chicken chickpea pasta salad, healthy chicken pasta salad, high protein pasta salad, mediterranean pasta salad