Lemon Chickpea Pasta Salad Meal Prep (30g Protein)
This lemony chickpea pasta salad is packed with 30g of plant based protein and takes less that 20 minutes to make! It is also soy free and loaded with veggies and fiber! You won’t believe how delicious and easy it is to make! For the protein source we are using chickpea pasta which is a great soy free plant based protein and stores beautifully in the fridge for days!
Other high protein vegan meal prep recipes:
Mediterranean Tofu and Couscous Meal Prep
Red Thai Coconut Vegan Salad Jars
Why you’ll love this pasta salad meal prep
- It only takes 20 minutes to make!
- It is packed with 30g of plant protein per serve!
- It’s soy free and gluten free!
- You can store it in the fridge for up to 5 days!
- It’s refreshing, light, and perfect for summer!
How to make your pasta salad meal prep
First start by cooking your pasta. I used a chickpea pasta here for protein but you can use any other legume or high protein pasta you’d like! Make sure to use a protein pasta as this is the main source of protein in the meal!
While the pasta cooks prep your veggies. You’ll need cucumber, bell peppers, arugula and black olives. Give them a rough chop then get ready to assemble your salad jars!
Assemble your salad jars. Start with the dressing. You’ll need olive oil, lemon juice, onion and garlic powder, dill , salt and pepper. Add these to the bottom of your jars then give the liquid a quick stir. Next add some chickpeas on top followed by your mixed veggies, protein pasta, olives and arugula.
Pop a lid on your jars and store them in the fridge for up to 5 days! Just turn them out into a bowl when you are ready to enjoy!
Do I need to make these salads in jars?
It is not 100% necessary to make your pasta salad meal prep in jars but it does help to separate the liquid from the greens and keep everything fresh and crisp. I generally prefer to store any meal prep with greens in a mason jar to ensure the greens stay fresh. I also opt to use a wide mouthed mason jar so that all the ingredients can come out easily.
If you do not want to use a jar you can store your meal prep in regular containers. Just be sure to keep the liquid at the bottom, followed by the chickpeas and keep the greens all the way at the top!
Some tips from Steph
Use another protein pasta. You can use any you can find at the store! There are some made from wheat, lentils, chickpeas and more! Use whatever you can find!
Switch up the veggies! You can swap the veggies for any other veg you have on hand. There are no rules here!
Increase the protein content! You could definitely increase the protein content by adding in some seared tofu or tempeh!
Storing your pasta salad. You can store your salads in the fridge for up to 5 days! They last for so long and stay crisp and fresh up until day 5! This is assuming all the veggies you are using are fresh and haven’t been sitting in your fridge for a week already!
Other high protein meal prep recipes you’ll love
Mediterranean Tofu and Couscous Meal Prep
Red Thai Coconut Vegan Salad Jars
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Lemon Chickpea Pasta Salad Meal Prep (30g Protein)
Ingredients
- 10 oz Uncooked Chickpea Pasta
- 1 can Chickpeas 1½ cups
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- ½ Large Cucumber
- 6 cups Chopped Arugula
- ¼ cup Black Olives chopped
Instructions
- Start by cooking your chickpea pasta (or other protein pasta).
- Once the pasta is cooked run it under cold water to chill.
- While the pasta cooks chop up the rest of the veggies and strain and rinse your can of chickpeas.
- Add your spices, salt and pepper to a small bowl and mix to combine.
- Assemble your pasta salad jars. Divide your olive oil into the 3 jars along with the juice of 3 lemons, then divide the mix of spices.
- Add your chickpeas on top followed by your bell peppers and cucumber. Next add your cooked pasta, black olives and arugula.
- Close up your mason jars and store them in the fridge for up to 5 days!