Cold chickpea pasta salads with 21 to 47 grams of protein per serving, including tuna chickpea pasta salad, chickpea pesto pasta salad, creamy chickpea pasta salad and chickpea Caesar pasta salad.

Chickpea pasta is one of the easiest ways to make a pasta salad high protein. An 8 oz box has about 44 grams of protein, close to 50% more than regular pasta, and it stays firm and chewy when it’s cold.

These 25 recipes use chickpea pasta (like Banza) as the base, and most add whole chickpeas, tuna, chicken, shrimp, Greek yogurt or cottage cheese on top, so every bowl is a full meal.

Every recipe serves 4. The protein in each title is per serving and is worked out from the ingredients listed.

Looking for more high protein meals? You might also like 30 Easy Chicken Pasta Recipes, 10+ High Protein Salad Ideas and 20 High Protein High Fiber Meal Prep Ideas.

TIPS FOR THE BEST COLD CHICKPEA PASTA SALAD

• Choose a short shape. Rotini, penne and shells hold dressing and stay firm better than long shapes.
• Don’t overcook it. Taste it a minute or two before the box time. It should still have a little bite.
• Toss it with a little oil after rinsing so the pasta doesn’t stick together in the fridge.
• Use whole chickpeas too. A can of chickpeas adds 20 grams of protein and a nice texture.
• Pack it in jars. Wide mouth mason jars are great for layered grab-and-go lunches.

25 HIGH PROTEIN COLD CHICKPEA PASTA SALADS

Every recipe serves 4. The protein in each title is per serving and is added up from the ingredients listed.

1. Tuna Chickpea Pasta Salad (33g Protein)

Chickpea pasta with tuna, whole chickpeas, capers, celery and red onion in a lemony Greek yogurt dressing.

It’s one of the highest protein pasta salads you can make from the pantry.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 2 cans (5 oz each) tuna, drained
• 1 can (15 oz) chickpeas, rinsed
• 1/2 cup plain Greek yogurt and 2 tbsp mayo
• 2 celery stalks, 1/4 red onion and 2 tbsp capers
• Lemon juice, dijon and dill

Instructions:

1. Whisk the Greek yogurt, mayo, lemon, dijon and dill.
2. Flake in the tuna and add the chickpeas, celery, onion and capers.
3. Toss with the pasta and chill.

Serves: 4 | Protein: about 33g per serving | Keeps: 3 to 4 days in the fridge

2. Chickpea Pesto Pasta Salad (27g Protein)

Chickpea pasta and whole chickpeas tossed in basil pesto with cherry tomatoes, mozzarella and spinach.

No mayo, so it’s perfect for picnics and lunch boxes.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1/2 cup basil pesto
• 4 oz mozzarella pearls
• 1 cup cherry tomatoes and 2 cups baby spinach
• 1/4 cup grated parmesan

Instructions:

1. Toss the pasta and chickpeas with the pesto.
2. Fold in the tomatoes, spinach and mozzarella.
3. Top with parmesan.

Serves: 4 | Protein: about 27g per serving | Keeps: 3 to 4 days in the fridge

3. Creamy Chickpea Pasta Salad (26g Protein)

Chickpea pasta and chickpeas with cucumber, red onion and dill in a creamy lemon tahini Greek yogurt dressing.

Creamy without any mayo, and great for meal prep.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1 cup plain Greek yogurt
• 2 tbsp tahini, lemon juice and garlic
• 1 cucumber, 1/4 red onion and fresh dill
• 1/2 cup crumbled feta

Instructions:

1. Whisk the Greek yogurt, tahini, lemon and garlic.
2. Toss with the pasta, chickpeas, cucumber and onion.
3. Top with feta and dill.

Serves: 4 | Protein: about 26g per serving | Keeps: 3 to 4 days in the fridge

4. Chickpea Caesar Pasta Salad (26g Protein)

Chickpea pasta with crispy roasted chickpeas, romaine and parmesan in a creamy cottage cheese Caesar dressing.

Roasted chickpeas take the place of croutons.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, roasted until crispy
• 3/4 cup cottage cheese, blended
• Lemon juice, dijon, garlic and Worcestershire
• 1/2 cup grated parmesan
• 4 cups chopped romaine

Instructions:

1. Roast the chickpeas with oil at 425°F for 25 minutes.
2. Blend the cottage cheese, lemon, dijon, garlic, Worcestershire and half the parmesan.
3. Toss the pasta with the dressing, then add romaine, chickpeas and the rest of the parmesan.

Serves: 4 | Protein: about 26g per serving | Keeps: 3 days (add romaine and chickpeas fresh)

5. Greek Chickpea Pasta Salad (22g Protein)

Chickpea pasta with cucumber, tomatoes, olives, red onion and feta in a red wine oregano vinaigrette.

Bright, tangy and better the next day.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1 cup crumbled feta
• 1 cucumber, 1 cup tomatoes, 1/2 cup olives and red onion
• Red wine vinegar, olive oil and oregano

Instructions:

1. Whisk the vinaigrette.
2. Toss with everything but the feta.
3. Fold in feta and chill.

Serves: 4 | Protein: about 22g per serving | Keeps: 3 to 4 days in the fridge

6. Italian Chickpea Pasta Salad (24g Protein)

Chickpea pasta with turkey pepperoni, mozzarella, peppers, olives and pepperoncini in Italian dressing.

The classic Italian pasta salad with a protein upgrade.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 2 oz turkey pepperoni, quartered
• 4 oz mozzarella, cubed
• 1/4 cup grated parmesan
• 1 bell pepper, olives, pepperoncini and red onion
• 1/2 cup Italian dressing

Instructions:

1. Toss everything with the dressing.
2. Chill at least 1 hour.
3. Stir in a little more dressing before serving.

Serves: 4 | Protein: about 24g per serving | Keeps: 3 to 4 days in the fridge

7. Lemon Chicken Chickpea Pasta Salad (40g Protein)

Chickpea pasta, chicken, chickpeas, spinach and parmesan in a bright lemon garlic dressing.

Light, fresh and perfect for lunch.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 2 cups diced cooked chicken breast
• 1 can (15 oz) chickpeas, rinsed
• 2 cups baby spinach
• 1/4 cup grated parmesan
• Lemon juice and zest, olive oil and garlic

Instructions:

1. Whisk the lemon, oil and garlic.
2. Toss with the pasta, chicken, chickpeas and spinach.
3. Top with parmesan.

Serves: 4 | Protein: about 40g per serving | Keeps: 3 to 4 days in the fridge

8. Buffalo Chicken Chickpea Pasta Salad (38g Protein)

Buffalo chicken with chickpea pasta, celery and carrots in a creamy blue cheese yogurt dressing.

Spicy, creamy and great for game day.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 2 cups diced cooked chicken breast
• 1/3 cup buffalo sauce
• 3/4 cup plain Greek yogurt
• 1/4 cup blue cheese crumbles
• 2 celery stalks and 1 cup carrots

Instructions:

1. Toss the chicken in buffalo sauce.
2. Stir the Greek yogurt and blue cheese together.
3. Toss everything with the pasta.

Serves: 4 | Protein: about 38g per serving | Keeps: 3 to 4 days in the fridge

9. Caprese Chickpea Pasta Salad (28g Protein)

Chickpea pasta with fresh mozzarella, cherry tomatoes and basil, finished with balsamic glaze.

Simple, fresh and ready in 15 minutes.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 8 oz fresh mozzarella pearls
• 2 cups cherry tomatoes and fresh basil
• Olive oil and balsamic glaze

Instructions:

1. Toss the pasta, chickpeas, tomatoes and mozzarella with olive oil and salt.
2. Add torn basil.
3. Drizzle with balsamic glaze.

Serves: 4 | Protein: about 28g per serving | Keeps: 3 to 4 days in the fridge

10. Southwest Chickpea Pasta Salad (25g Protein)

Chickpea pasta with black beans, corn, peppers and cilantro in a chipotle lime Greek yogurt dressing.

Top with crushed tortilla chips for crunch.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) black beans, rinsed
• 1 cup corn and 1 red pepper
• 3/4 cup plain Greek yogurt with chipotle and lime
• 1/2 cup shredded pepper jack

Instructions:

1. Blend the Greek yogurt, chipotle and lime.
2. Toss with the pasta, beans, corn and pepper.
3. Top with cheese and cilantro.

Serves: 4 | Protein: about 25g per serving | Keeps: 3 to 4 days in the fridge

11. Mediterranean Chickpea Pasta Salad (21g Protein)

Chickpea pasta and chickpeas with roasted red peppers, artichokes, olives and feta.

A great make-ahead lunch that keeps all week.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 3/4 cup crumbled feta
• 1/2 cup roasted red peppers, 1 cup artichokes and 1/2 cup olives
• Lemon juice, olive oil, oregano and parsley

Instructions:

1. Chop the peppers and artichokes.
2. Toss everything with the dressing.
3. Fold in feta and parsley.

Serves: 4 | Protein: about 21g per serving | Keeps: 3 to 4 days in the fridge

12. Shrimp Chickpea Pasta Salad (42g Protein)

Garlic shrimp, chickpea pasta, chickpeas, cucumber and dill in a lemony dressing.

Fresh and light, like a summer seafood salad.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 lb shrimp, cooked
• 1 can (15 oz) chickpeas, rinsed
• 1 cucumber, 1 cup tomatoes and dill
• Lemon juice, olive oil and garlic

Instructions:

1. Cook the shrimp with garlic and cool.
2. Toss the pasta, chickpeas and vegetables with the dressing.
3. Top with shrimp.

Serves: 4 | Protein: about 42g per serving | Keeps: 2 days in the fridge

13. Salmon Dill Chickpea Pasta Salad (36g Protein)

Flaked salmon, peas and chickpea pasta in a creamy lemon dill Greek yogurt dressing.

A great way to use leftover salmon.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 12 oz cooked salmon, flaked
• 1 cup peas
• 3/4 cup plain Greek yogurt
• Lemon juice, dill and capers

Instructions:

1. Mix the Greek yogurt, lemon, dill and capers.
2. Toss with the pasta and peas.
3. Gently fold in the salmon.

Serves: 4 | Protein: about 36g per serving | Keeps: 2 days in the fridge

14. Cottage Cheese Chickpea Pasta Salad (30g Protein)

Chickpea pasta with cucumber, tomatoes and herbs in a creamy blended cottage cheese ranch dressing.

One of the creamiest high protein pasta salads you can make.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1 1/2 cups cottage cheese, blended
• 1 tsp ranch seasoning and lemon juice
• 1 cucumber, 1 cup tomatoes, green onions and dill
• 1/2 cup shredded cheddar

Instructions:

1. Blend the cottage cheese, ranch seasoning and lemon until smooth.
2. Toss with the pasta, chickpeas and vegetables.
3. Top with cheddar and dill.

Serves: 4 | Protein: about 30g per serving | Keeps: 3 to 4 days in the fridge

15. Sesame Edamame Chickpea Pasta Salad (22g Protein)

Chickpea pasta with edamame, cabbage, carrots and green onions in a sesame ginger dressing.

Two plant proteins in one bowl.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 1/2 cups shelled edamame
• 2 cups shredded cabbage and 1 cup carrots
• Soy sauce, sesame oil, rice vinegar, honey and ginger
• 2 tbsp sesame seeds and 1/4 cup peanuts

Instructions:

1. Whisk the dressing.
2. Toss with the pasta, edamame and vegetables.
3. Top with sesame seeds and peanuts.

Serves: 4 | Protein: about 22g per serving | Keeps: 3 to 4 days in the fridge

16. Turkey Bacon BLT Chickpea Pasta Salad (27g Protein)

Chickpea pasta with turkey bacon, tomatoes and lettuce in a creamy Greek yogurt dressing.

All the flavor of a BLT in a meal prep bowl.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 8 slices turkey bacon, cooked and chopped
• 1 can (15 oz) chickpeas, rinsed
• 3/4 cup plain Greek yogurt and 2 tbsp mayo
• 2 cups tomatoes and 2 cups romaine

Instructions:

1. Mix the Greek yogurt and mayo with salt and pepper.
2. Toss with the pasta, chickpeas and turkey bacon.
3. Add tomatoes and lettuce before serving.

Serves: 4 | Protein: about 27g per serving | Keeps: 3 days (add lettuce fresh)

17. Taco Chickpea Pasta Salad (45g Protein)

Taco-seasoned ground turkey with chickpea pasta, black beans, corn and cheese in a salsa ranch dressing.

Kids love it, and it’s great for potlucks.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 lb lean ground turkey, browned with taco seasoning
• 1 can (15 oz) black beans, rinsed
• 1 cup corn and 1 cup salsa
• 1/2 cup shredded cheddar
• 1/2 cup plain Greek yogurt

Instructions:

1. Brown the turkey with taco seasoning and cool.
2. Mix the salsa and Greek yogurt.
3. Toss everything together and top with cheese.

Serves: 4 | Protein: about 45g per serving | Keeps: 3 to 4 days in the fridge

18. Chickpea Pasta Cobb Salad (47g Protein)

Chickpea pasta with chicken, eggs, turkey bacon, avocado, tomatoes and blue cheese.

A full Cobb salad in pasta salad form.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 2 cups diced cooked chicken breast
• 4 hard-boiled eggs
• 4 slices turkey bacon
• 1/4 cup blue cheese crumbles
• 1 avocado and 1 cup tomatoes
• 1/2 cup plain Greek yogurt with red wine vinegar

Instructions:

1. Mix the yogurt with vinegar, salt and pepper.
2. Toss with the pasta and chicken.
3. Arrange the eggs, turkey bacon, avocado, tomatoes and blue cheese on top.

Serves: 4 | Protein: about 47g per serving | Keeps: 3 days (add avocado fresh)

19. Lemon Garlic Feta Chickpea Pasta Salad (22g Protein)

Chickpea pasta, chickpeas and arugula with lots of lemon, garlic and feta.

Five ingredients and big flavor.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1 cup crumbled feta
• 3 cups arugula
• Lemon juice and zest, olive oil and garlic

Instructions:

1. Whisk the lemon, oil and garlic.
2. Toss with the pasta and chickpeas.
3. Fold in arugula and feta.

Serves: 4 | Protein: about 22g per serving | Keeps: 3 to 4 days in the fridge

20. Sun-Dried Tomato Chickpea Pasta Salad (22g Protein)

https://www.pinterest.com/pin/389350330281687339

Chickpea pasta with sun-dried tomatoes, white beans, spinach and parmesan in a sun-dried tomato vinaigrette.

No mayo and lots of flavor.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) cannellini beans, rinsed
• 1/2 cup sun-dried tomatoes
• 1/2 cup grated parmesan
• 2 cups baby spinach
• Sun-dried tomato oil, red wine vinegar and garlic

Instructions:

1. Whisk the oil, vinegar and garlic.
2. Toss with the pasta, beans, tomatoes and spinach.
3. Top with parmesan.

Serves: 4 | Protein: about 22g per serving | Keeps: 3 to 4 days in the fridge

21. Ranch Chickpea Pasta Salad (42g Protein)

Chickpea pasta with chicken, cheddar, broccoli and a creamy Greek yogurt ranch.

A family favorite that tastes like the classic.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 2 cups diced cooked chicken breast
• 3/4 cup plain Greek yogurt and 1 packet ranch seasoning
• 1/2 cup shredded cheddar
• 2 cups broccoli and 1 cup tomatoes

Instructions:

1. Mix the Greek yogurt and ranch seasoning with a splash of milk.
2. Toss with everything.
3. Chill 30 minutes.

Serves: 4 | Protein: about 42g per serving | Keeps: 3 to 4 days in the fridge

22. Antipasto Chickpea Pasta Salad (24g Protein)

Chickpea pasta with turkey salami, provolone, artichokes, roasted peppers and olives.

Like an antipasto platter in a bowl.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 4 oz turkey salami, chopped
• 4 oz provolone, cubed
• 1 cup artichokes, 1/2 cup roasted peppers and olives
• Italian dressing

Instructions:

1. Chop the salami, provolone and vegetables.
2. Toss with the pasta and dressing.
3. Chill at least 1 hour.

Serves: 4 | Protein: about 24g per serving | Keeps: 3 to 4 days in the fridge

23. Spinach Artichoke Chickpea Pasta Salad (28g Protein)

Chickpea pasta in a creamy spinach artichoke dressing made with Greek yogurt and parmesan.

All the flavor of spinach artichoke dip, served cold.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1 cup plain Greek yogurt
• 1/2 cup grated parmesan
• 1 cup chopped artichokes and 2 cups spinach
• Garlic and lemon

Instructions:

1. Mix the Greek yogurt, parmesan, garlic and lemon.
2. Fold in the artichokes and spinach.
3. Toss with the pasta and chickpeas.

Serves: 4 | Protein: about 28g per serving | Keeps: 3 to 4 days in the fridge

24. Dill Pickle Chickpea Pasta Salad (27g Protein)

Chickpea pasta with dill pickles, cheddar and fresh dill in a tangy pickle juice yogurt dressing.

A must-try for pickle lovers.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 3/4 cup plain Greek yogurt and 1/4 cup pickle juice
• 1 cup chopped dill pickles and fresh dill
• 1 cup cubed cheddar

Instructions:

1. Mix the Greek yogurt, pickle juice and dill.
2. Toss with the pasta, chickpeas, pickles and cheddar.
3. Chill and serve.

Serves: 4 | Protein: about 27g per serving | Keeps: 3 to 4 days in the fridge

25. Thai Peanut Chickpea Pasta Salad (22g Protein)

Chickpea pasta with edamame, cabbage, peppers and herbs in a creamy peanut lime dressing.

Crunchy, savory and very filling.

Ingredients:

• 8 oz chickpea pasta (rotini or penne), cooked and cooled
• 1 cup shelled edamame
• 1/4 cup peanut butter
• Soy sauce, lime juice, honey and sriracha
• 2 cups cabbage, 1 red pepper and cilantro
• 1/4 cup chopped peanuts

Instructions:

1. Whisk the peanut butter, soy sauce, lime, honey and sriracha with warm water.
2. Toss with the pasta, edamame and vegetables.
3. Top with peanuts and cilantro.

Serves: 4 | Protein: about 22g per serving | Keeps: 3 to 4 days in the fridge

CHICKPEA PASTA SALAD FAQ

Is Chickpea Pasta Good Cold?

Yes. Cooked al dente and rinsed in cold water, it stays firm and chewy in the fridge for 3 to 4 days.

How Much Protein Is In Chickpea Pasta?

About 11 grams per 2 oz serving, or 44 grams in an 8 oz box.

How Do I Keep Chickpea Pasta From Getting Mushy?

Cook it 1 to 2 minutes less than the box says, rinse it in cold water and toss it with a little oil.

Is Chickpea Pasta Gluten-Free?

Yes, most chickpea pastas are made only from chickpeas and are naturally gluten-free. Check the label to be sure.

If you only make one, start with the Tuna Chickpea Pasta Salad. It’s made from pantry staples, it’s ready in 15 minutes, and it has more protein per bowl than almost any lunch you can buy.

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