Description
A hearty, protein-packed pasta salad combining chickpea pasta, smoky turkey bacon, tender chicken, and crisp vegetables with creamy ranch dressing. Perfect for lunch, dinner, or picnics.
Ingredients
1 head chopped lettuce (romaine or iceberg)
4 diced roma tomatoes (deseeded)
6 slices turkey bacon
2.5 cups chopped chicken (rotisserie or baked)
8.8 oz (250 g) chickpea pasta
1/4 red onion (finely diced)
3/4 cup ranch dressing
Salt to taste
Freshly ground black pepper
1/2 tsp garlic powder
Instructions
Wash and chop lettuce into 1-inch ribbons; add to a large bowl.
Dice roma tomatoes into 1/2-inch pieces, deseed them to avoid excess moisture.
Finely dice red onion and add to the bowl with lettuce and tomatoes.
Cook turkey bacon until crispy, then crumble into small pieces.
If using raw chicken, season and bake at 375°F (190°C) for 20-25 minutes until cooked through. Let cool and chop.
Boil chickpea pasta according to package instructions. Drain and add to the bowl.
Mix all ingredients with ranch dressing, toss until well combined.
Season with salt, black pepper, and garlic powder.
Notes
Use Banza chickpea pasta for optimal texture.
Opt for smoky turkey bacon (e.g., Applegate brand) for best flavor.
Classic ranch dressing (e.g., Hidden Valley) works best if alcohol-free.
Add avocado or crustless halal turkey egg salad slices as optional customization.
Store refrigerated for up to 2 days in an airtight container.
- Prep Time: 15
- Cook Time: 20
- Category: Trend Recipes
- Method: Cooking and Mixing
- Cuisine: American