Ingredients
Scale
- 450 g lean ground beef (96%)
- 225 g chickpea pasta
- 1 cup halved cherry tomatoes
- 1 cup chopped romaine lettuce
- 1/3 cup diced red onion
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup diced dill pickles
- 3/4 cup low-fat yogurt
- 1/4 cup light mayonnaise
- 4 tbsp sugar-free ketchup
- 1 1/2 tbsp yellow mustard
- 1 1/2 tbsp pickle juice
- Salt and pepper to taste
Instructions
- Prepare the dressing by mixing yogurt, mayonnaise, ketchup, mustard, and pickle juice in a bowl. Let it chill in the refrigerator for at least 30 minutes.
- Cook the chickpea pasta in salted water until al dente. Drain and rinse under cold water.
- In a pan, brown the ground beef until fully cooked. Drain excess fat and season with salt and pepper.
- In a large bowl, combine cooked pasta with tomatoes, lettuce, onion, cheddar cheese, pickles, and cooled beef.
- Pour the dressing over the salad ingredients and mix well. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg