At almost 50, I’ve learned one of the simplest, most effective habits for feeling good in my body: pairing protein and fiber at most meals. It helps curb cravings, supports lean muscle, and keeps me feeling full and satisfied.

That’s exactly why this Tuna Chickpea Salad has earned a permanent spot in my weekly lunch rotation. Using Greek yogurt instead of mayo makes it lighter (and higher in protein!), while chickpeas add a hearty texture and a nice boost of fiber (side note: my Tuna and Hardboiled Egg Salad is another favroite for the same reasons, so save that one for another day!).

You can pile this on toast, tuck it into lettuce cups, roll it in a tortilla, or just enjoy it straight from the bowl. It’s versatile, protein-packed, and perfect for meal prep—make a batch at the start of the week and you’ve got grab-and-go lunches ready in minutes.

Coach’s Note: As a health, eating psychology, and weight loss coach, I remind women all the time: sustainable weight loss isn’t about restriction—it’s about creating meals (and a mindset!) that actually satisfy you. This salad checks all the boxes: balanced protein and fiber, steady energy, and long-lasting fullness. When you feel nourished, it’s so much easier to stop overeating and trust yourself around food.

Ingredients You’ll Need

To keep things simple, here’s a quick look at the basic ingredients you’ll need. It’s amazing how just a few everyday items can come together to make such a fresh, flavorful, and nourishing meal.

• Chickpeas: A fiber-rich base that adds heartiness and a mild, nutty flavor. Rinse and drain well to remove excess sodium and improve texture.
• Tuna: Opt for tuna packed in water for a lighter option, or in olive oil for extra richness. Draining it well helps keep the salad from becoming too wet.
• Greek yogurt: Adds creaminess and a protein boost without the heaviness of mayo.
• Mayonnaise: Just a small amount enhances the flavor and gives that classic tuna salad taste.
• Red onion: Brings a sharp bite and crunch. Dice it finely so it blends well, and soak in cold water for 5–10 minutes if you want to mellow the flavor.
• Celery: Classic for crunch and a subtle earthy flavor. Be sure to dice it finely for even bites.
• Capers: Add a tangy, briny punch that elevates the flavor.
• Lemon zest: Brightens everything up with citrusy freshness.
• Parsley: Adds a fresh, herby finish.
• Sea salt and black pepper: Season to taste. A pinch of flaky sea salt and a generous grind of black pepper brings it all together. Taste before adding too much, since capers and tuna already have salt.

How to Make Tuna Chickpea Salad

Grab a bowl and a fork, we’re making lunch happen! This chickpea tuna salad recipe is speedy, filling, and ready before you can even think about takeout.

Watch My Creamy Tuna Chickpea Salad Video Here!

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Creamy Tuna Chickpea Salad (Protein-Packed)

This creamy tuna and chickpea salad is light, delicious, and packed with over 25 grams of protein per serving—thanks to the canned tuna, Greek yogurt, and chickpeas. It’s the perfect throw-together lunch or easy meal prep idea that keeps you full and satisfied for hours!

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 295kcal

Author Dani Spies

Ingredients

• 1-15 ounce can chickpeas, drained and rinsed
• 2-5 ounce cans tuna, drained and rinsed
• 1/2 cup lowfat Greek yogurt
• 1 tablespoon mayoniasse
• 1/2 cup red onion, diced
• 1/2 cup celery, diced
• 1 tablespoon capers, roughly chopped
• 1-2 teaspoons lemon zest
• 2 tablespoons parsley, chopped
• sea salt and black pepper to taste

Instructions

• Add chickpeas to a large bowl and use a potato masher or the back of a fork to mash the chickpeas until some are broken down. I like to mash some while leaving others whole, this creates a great texture for the salad.
  
• To the same bowl, add in the tuna, Greek yogurt, mayonnaise, red onion, celery, capers, parsley, lemon zest, salt, and pepper.
  
• Mix until well combined, adjust seasonings, serve and enjoy!
  

Video

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 0.25recipe | Calories: 295kcal | Carbohydrates: 33g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 264mg | Potassium: 510mg | Fiber: 9g | Sugar: 7g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 4mg

© Clean & Delicious

The post Creamy Tuna Chickpea Salad (Protein-Packed!) appeared first on Clean & Delicious.

Ingredients you’ll need

Gather these ingredients to whip up one of the most flavorful chicken salads you’ll ever try!

Let’s just chat about the ingredients that really make this chicken salad stand out!

• Cooked Chicken: creates the protein-packed base that makes this salad so hearty. If you want a shortcut, you can use rotisserie chicken or make it from scratch with my slow cooker shredded chicken.
• Greek yogurt: Keeps this salad light while sneaking in extra protein. I like to use low-fat Greek yogurt, but full-fat and no-fat also work. So always always; use what you have and love!
• Curry powder: Warm, aromatic spice that adds depth and wow to the simple salad.
• Raisins: may seem like an odd ingredient to add to the chicken salad, but the subtle, chewy pops of sweetness paired with the curry spices create a party in your mouth. So good!
• Cashews: add a crunchy, buttery texture that gives the salad a lovely texture — because let’s be honest, texture matters!
• Fresh herbs: Do not skip the herbs! They elevate the dish with a bright, fresh flavor with hardly any effort. My favorite is cilantro, but mint or parsley would work as well.

Easy substitutions

One of the best things about this curry chicken salad is how easy it is to change up! Swap in your favorite add-ins based on what you have on hand. Here are some options:

• Add fruit: Mix in chopped apples or grapes for extra crunch and sweetness.
• Different dried fruit: Swap raisins for golden raisins, chopped dates or dried cranberries.
• Nuts: If you’re out of cashews or want a different nutty crunch, use toasted almonds, pecans or walnuts.
• For the dressing: Feel free to change up the ratio of Greek yogurt and mayo. You can also use all Greek yogurt or all mayo.
• Swap lime juice with lemon juice or apple cider vinegar For a slightly different tang.

How to make curry chicken salad

This flavorful curry chicken salad is made in just three simple steps: chop, mix the dressing, and stir everything together!

Start by adding the cooked chicken, celery, onions, raisins, cashews, and fresh herbs to a medium bowl.

Then, in a small spouted cup or mason jar, combine Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt to make the dressing.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Serving ideas

Here are some delicious and easy serving ideas for your curried chicken salad:

• Lettuce wraps: Spoon the salad into crisp romaine or butter lettuce leaves for a light, low-carb option.
• On toast or sandwich bread: Pile it onto toasted sourdough, whole grain bread, or a croissant for a filling lunch.
• With crackers or pita chips: Serve as a dip-style appetizer or snack.
• Stuffed in a pita or wrap: Add greens, sliced cucumber and tomato for a quick, portable meal.
• Over greens: Serve it on a bed of mixed greens or arugula for a fresh salad that has staying power.
• With grains: Spoon it over quinoa, farro, or brown rice for a heartier bowl-style meal

Watch + Learn: Curry Chicken Salad Video

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Curry Chicken Salad with Raisins & Greek Yogurt

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It's delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 206kcal

Author Dani Spies

Ingredients

• 2 cups cooked chicken, diced
• 1 celery rib finely diced (1/4 cup)
• 1/4 cup red onion finely diced
• 2 tablespoons raisins
• ¼ cup roasted and salted cashews roughly chopped
• 2–4 tablespoons fresh chopped herbs (cilantro, mint or parsley)
• ½ cup plain low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 clove garlic crushed
• 1.5 teaspoons curry powder can add more to taste
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt

Instructions

• In a medium bowl combine cooked chicken, celery, onions, raisins, cashews and fresh herbs.
  
• In small spouted cup or mason jar, make the dressing by combining Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.
  
• Add the dressing to the bowl with the chicken and stir to completely combine.
  
• Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.
  

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

© Clean & Delicious

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I am always looking for simple and delicious ways to add more protein to my meals, and Greek yogurt is an easy way to do just that. One cup of Greek yogurt delivers 24 grams of protein, so swapping it for the mayo in this lightened-up egg salad recipe is a simple swap that creates a light and creamy egg salad with more protein and fewer calories than a traditional egg salad.

Sometimes, I’ll pop out of some of the yolks and use just egg white (I usually use two hard-boiled egg whites for every hard-boiled egg) to create a healthy lunch that is even higher in protein while being lower in fat and overall calories. Both options are delicious, super quick, and easy to make.

Just be sure to make your hard-boiled eggs in advance if you want to save time in the kitchen.

HEALTHY COOKING TIP! There’s nothing worse than dealing with hard-boiled eggs that are hard to peel. This will result in a chunky, messy egg salad (and a frustrated, healthy chef!).

But have no fear! I have tested ALL the methods for making hard-boiled eggs and have created a step-by-step guide for making easy-to-peel hard-boiled eggs that are perfectly cooked every time.

I love making them when I meal prep and then using them to add a pop of protein to various recipes, such as hard-boiled egg avocado toast, avocado egg salad, and savory oatmeal!

Ingredients you’ll need

You don’t need much to make this recipe! Just a handful of healthy, everyday ingredients.

• Eggs are the star of the show and a major source of protein! Remember, you can always pop some of the yolks out to create an egg salad that is even higher in protein and lower in fat.
• Red onion helps to cut through the richness of the salad and adds a lovely texture. I recommend dicing your onions nice and fine so you don’t end up with a huge chunk in your mouth.
• Celery adds the best crunch and a light, fresh flavor.
• Fresh herbs are key to creating a light and fresh flavor. I use a couple of tablespoons of fresh parsley, but dill, cilantro, chives, and tarragon would also be delicious.
• Greek yogurt adds another layer of protein while helping to keep this salad light and creamy. I always use a 2% low-fat variety, but full-fat and no-fat would also work (I’ve tested them all!). So, as always, use what you have and what you love.
• Dijon mustard has a magical way of bringing all of the flavors together.
• Lemon juice lifts the flavor and helps create that mayo flavor without using any mayo.

How to make a healthy egg salad

Every egg salad, whether an avocado egg salad, tuna egg salad, or lightened-up egg salad (like this one!), starts with a perfectly cooked hard-boiled egg. I won’t get into all the details since I’ve shared them here, but here’s a quick rundown:

Peel the hard-boiled eggs and chop them up! I like to work in thirds to create a hearty egg salad.

Serve the egg salad straight from the bowl with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Serving ideas

Everyone in our home likes to eat egg salad in their unique way! Here are some clean and delicious ways to enjoy this easy egg salad:

1. Classic Egg Salad Sandwich: Layer it between whole-grain bread, sourdough, or a sprouted grain wrap. Add fresh greens like arugula or spinach for an extra nutrient boost. This is my husband’s favorite!

2. Lettuce Wraps for a Low-Carb, Low-Calories Option: Serve your egg salad in crisp lettuce cups like romaine or butter lettuce. This makes a refreshing and gluten-free lunch idea! My daughter, Katie, always opts for the lettuce cups.

3. Protein-Packed Breakfast Toast: Spread your healthy egg salad on top of whole wheat, sourdough, or gluten-free toast, then sprinkle with chopped chives, avocado slices, or microgreens for extra flavor and nutrients.

4. Meal Prep Protein Bowls: Build a balanced high-protein meal prep bowl by serving egg salad over a bed of quinoa, brown rice, or mixed greens. Add cucumbers, cherry tomatoes, and a drizzle of lemon juice for a fresh and nutritious meal.

5. Stuffed Avocado: Scoop egg salad into a halved avocado for a healthy fat and protein-packed snack or light meal. This is an easy, low-carb, and satisfying way to enjoy it!

6. Cucumber Slices or Bell Pepper Boats for a Crunchy Twist: Scoop egg salad onto cucumber slices or inside bell pepper halves for a fun and low-calorie snack. This adds extra crunch and freshness while keeping it light and healthy. My personal favorite!

7. Whole Grain Pita or Crackers for a Healthy Snack: Scoop up your creamy egg salad with whole-grain pita pockets or seed-based crackers. This is an excellent option for a quick, protein-packed snack or an easy lunch on the go! My son loves it when I pack this lunch in his lunch box for school.

8. Deviled Egg-Style Appetizer: Spoon the egg salad mixture into halved hard-boiled egg whites and sprinkle with paprika or fresh herbs for a fun appetizer. These make a bite-sized, high-protein snack perfect for gatherings.

How to store leftover egg salad

Whether you’re meal-prepping for the week or saving leftovers, here’s everything you need to know about storing egg salad properly!

To keep your Healthy Greek Yogurt Egg Salad fresh, store it in an airtight container in the refrigerator for up to 3-4 days. Before serving, please give it a quick stir to maintain its creamy texture. Avoid leaving it at room temperature for more than 2 hours, and if packing for lunch, use an insulated bag with an ice pack.

I don’t recommend freezing egg salad, as the Greek yogurt can separate, and the eggs may become rubbery. For easy meal prep, boil and peel your eggs beforehand, then mix a fresh batch whenever you’re ready to enjoy!

How do you love to enjoy your egg salad? Let me know in the comments below!

WATCH MY HEALTHY EGG SALAD VIDEO BELOW!

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Lightened Up Egg Salad with Greek Yogurt

I've put a healthy twist on a classic dish by swapping out the mayo for Greek yogurt in this lightened-up egg salad recipe. This easy, healthy lunch idea is packed with protein, quick to make, and perfect for meal prep. Layer it on whole-grain bread, serve with crackers, or pile it in a lettuce wrap for a lower-carb meal option.

Course LUNCH, salad

Cuisine American

Diet Gluten Free, Vegetarian

Servings 4 servings

Calories 141kcal

Author Dani Spies

Ingredients

• 8 eggs room temperature
• 2 tablespoons red onion finely diced
• 2 tablespoons celery finely diced
• 1-2 tablespoons fresh herbs parsley, chives, dill, etc., chopped
• 1/4 cup low-fat Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• sea salt and black pepper to taste

Instructions

• Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.
• Transfer the eggs to an ice water bath to stop cooking and cool completely.
• Peel the hard-boiled eggs. Remove the yolk from two of the eggs using just the whites.
• Add the chopped eggs to a mixing bowl with the red onion, celery, fresh herbs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together until well combined.
• Serve the egg salad straight from the bowl, with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Video

Nutrition

Serving: 0.25recipe | Calories: 141kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 162mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

© Clean & Delicious

The post Lightened Up Egg Salad with Greek Yogurt appeared first on Clean & Delicious.

If you love an easy, healthy, protein-packed lunch recipe, tuna salad is a great choice! This classic tuna salad gets an extra bump of protein (and flavor!) by adding chopped hard-boiled eggs to the mix (adding chickpeas to tuna salad is another great protein boosting hack!). Not only does this increase the protein content, but it also adds the most delicious flavor and texture.

As an (almost!) 50-year-old woman and culinary nutritionist, I try to prioritize protein and fiber with all of my meals! Not only does this help with muscle maintenance, but I find it really allows me to feel satisfied and satiated after eating. With a little effort and creativity, I’ve been able to amp up the protein in some of my favorite meals, including protein pancakes, protein French toast, protein-packed flatbread, and high-protein alfredo sauce, and now this tuna salad!

Ingredients you’ll need

This quick and simple salad uses just a handful of healthy everyday ingredients. Here’s what you’ll need:

• Hard-boiled eggs: If you want to add a punch of protein with less fat, feel free to discard the yolks. This will yield a lighter salad that is equally as delicious. With that being said, the yolks are super nutrient dense and absolutely delicious. Learn how to make the perfect hard-boiled eggs!
• Tuna: I always use canned (or tinned tuna) for this recipe. Skipjack tuna contains the lowest mercury content, so this is usually my first choice. Wild Planet is my favorite!
• Mayonnaise: You can use any mayo you have on hand or love. I grew up using Hellman’s (which I still love), but also love Primal Kitchen’s mayo as they use high-quality avocado oil instead of seed and vegetable oils.
• Greek yogurt: Rich and creamy, the yogurt helps to lighten up the tuna salad while offering an extra bit of protein (I’ll take it where I can get it, lol!). If preferred, you can omit the mayo and use an extra tablespoon of yogurt instead.
• Red onion: Cuts through the creamy texture and adds great texture.
• Celery: Crunchy, refreshing, and delicious. Tuna fish is not tuna fish without some crunchy celery! Butt keep in mind, you add as many extra veggies as you like. Chopped pickles would be delicious too.
• Sea salt and black pepper: Always and forever!

How to make tuna salad with egg

Once you’ve boiled the eggs, chop them and add them to a medium-sized bowl. I like to keep them nice and chunky but you can cut them smaller if preferred.

Add the tuna, mayo, Greek yogurt, red onion, celery, salt and pepper.

Mix to combine. Taste and adjust seasonings as needed.

Enjoy as is! You can also serve it on your favorite whole grain bread, with crackers, wrapped in lettuce leaves, or over a green salad. There are so many delicious and healthy options.

Storage tips & serving ideas

This tuna salad will happily last in your fridge for up to four days when stored in an airtight container, so it’s great for meal prep. Make a double batch on the weekend to enjoy all week long.

There are so many ways to serve tuna salad egg salad! Here are some of my favorites:

• As a sandwich: Serve the salad on toasted sandwich bread with lettuce and tomato.
• Pita: Stuff this into half of a pita. Add extra fixings like lettuce and tomato, if you’d like.
• Crackers: Use the salad as a dip and serve with crackers or chips.
• Lettuce cups: For a low-carb option, add it to romaine or butter lettuce leaves.
• Tomato: Stuff the salad into a scooped-out tomato (a bell pepper would also be delish!)
• Wrap: Spread a tortilla with tuna salad and any other add-ins you like and roll up tightly.
• Avocado: Stuff the tuna into avocado halves.
• Cucumber slices: Add hearty dollops over the cucumber slices – crunchy and refreshing!
  

STEP-BY-STEP TUNA EGG SALAD RECIPE VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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QuickTuna Salad with Chopped Egg (27g Protein!)

This Quick Tuna Salad with Chopped Egg packs 27 grams of protein per serving and is super easy to make. Much like a classic tuna salad, this recipe calls for canned tuna fish, diced red onion and celery, and a combination of mayo and Greek yogurt! Bump the protein with hard-boiled eggs for a delicious high-protein lunch that comes together in minutes.

Course LUNCH, salad

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 276kcal

Author Dani Spies

Ingredients

• 4 hard boiled eggs
• 5 ounce can of tuna in water, drained
• 1 tablespoon mayonnaise
• 1 tablespoon Greek yogurt
• 2 tablespoons diced red onion
• 2 tablespoons diced celery
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

• Chop the eggs and add them to a medium-sized bowl with the tuna, mayo, Greek yogurt, red onion, celery, salt and pepper.
  
• Mix to combine. Taste and adjust seasonings as needed.
  
• Enjoy as is! Or serve on your favorite whole grain bread, with crackers, wrapped in lettuce leaves or over a green salad.
  

Video

Notes

1. Leftovers can be stored in the fridge tightly covered in an airtight container for up to 4 days. Give them a good stir before serving again.
2. Omit the egg yolks for a high-protein salad with lower fat and total calories.
3. Look for skip jack tuna, as it will contain the lowest mercury content.

Nutrition

Serving: 0.5recipe | Calories: 276kcal | Carbohydrates: 3g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 402mg | Sodium: 624mg | Potassium: 300mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

© Clean & Delicious

The post Quick Tuna Salad w/ Chopped Egg (27g Protein!) appeared first on Clean & Delicious.

If Caesar salad and pasta salad had a baby, it would be this delightful Chicken Caesar Pasta Salad! As always, I love looking for easy and fun ways to increase the protein and fiber of a recipe while lightening things up, and so that’s exactly what I did.

Instead of traditional croutons, I sprinkle in canned chickpeas! I also trade the mayo for Greek yogurt in my go-to Caesar salad dressing. For an additional boost of protein, and to elevate this salad to a main meal – I add plenty of shredded chicken as well.

If you have the time, I suggest making my slow cooker shredded chicken breast. Otherwise, rotisserie chicken is perfect for convenience.

What ingredients are needed

This lightened-up chicken Caesar pasta salad uses simple, healthy, everyday ingredients you may already have on hand.

• Pasta: I like short noodles like farfalle (bowtie) or rotini for this recipe. If preferred, you can use gluten-free pasta (like brown rice pasta) or sub in a lentil or chickpea pasta for even more protein and fiber.
• Chicken: Any type of cooked chicken breast will do the job! Enjoy it chopped or shredded.
• Romaine: Classic in Caesar salad; this provides a super fresh and crunchy texture.
• Cherry tomatoes: Cherry or grape tomatoes for sweet, juicy bursts of flavor and great color.
• Garbanzo beans: Adds a boost of plant-based protein and fiber.
• Parmesan cheese: An essential ingredient for any Caesar recipe to add a delicious rich, nutty taste.
• Salt & pepper: Brings out all of the incredible flavors!
• Dressing: The homemade Caesar dressing is a lighter version of the classic! Made in just 5 minutes with lemon, Dijon, garlic, anchovies, and Parmesan cheese, it gets an extra protein boost from Greek yogurt (no added oil or mayo required!).

How to make this salad

This recipe starts with making the Caesar salad dressing – super simple!

Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.

Top with a bit of extra Parmesan cheese and black pepper before serving. Enjoy!

Helpful tips

• Cheese: Use freshly grated parmesan cheese for the best flavor.
• Gluten-free pasta salad: Sub regular pasta with brown rice or gluten-free pasta, as desired.
• Vegetarian option: If you want to make this salad vegetarian-friendly, omit the anchovies in the dressing. Mix in 1-2 teaspoons of brine from a jar of capers to add back in the briny flavor. You can also omit the chicken and add some crispy baked tofu.
• Make ahead: To get a head start on this recipe, prepare the dressing, boil the pasta and prep the chicken up to a day before assembling the salad. Store everything separately in airtight containers in the refrigerator.

Ways to customize

• Roasted chickpeas: For extra crispy crunch, use my roasted chickpeas recipe in place of the regular garbanzo beans in the recipe.
• More vegetables: You can add even more veggie goodness! Shredded carrots, sliced cucumber, or sliced green onions would pair deliciously.
• Protein: Trade the chicken for salmon, steak or shrimp.

How to store leftovers

This chicken Caesar pasta salad is best served immediately after combining the dressing with the other ingredients to prevent the lettuce from wilting. 

Store the leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.

WATCH MY CHICKEN CAESAR SALAD RECIPE VIDEO HERE

More healthy pasta salad recipes

• Italian Pasta Salad
• Healthy Greek Pasta Salad
• Tuna Pasta Salad
• Healthy Macaroni Salad

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Chicken Caesar Pasta Salad (Lightened Up!)

My lightened-up version of Chicken Pasta Caesar Salad is so easy to make and absolutely addictive. Layered with romaine lettuce, bow-tie pasta, and shredded chicken, I swap in canned chickpeas (hello fiber!) for traditional croutons and use protein-packed Greek yogurt as the base for the dressing (no mayo needed). It's fresh, light, and so delicious!

Course Main, salad + dressing

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 328kcal

Author Dani Spies

Ingredients

• 8 ounces dry farfalle pasta (You can sub a brown rice or gluten free option if needed)
• 2 cups rotisserie chicken breast, chopped or shredded, skin and bones removed
• 2 hearts of romaine lettuce, chopped into bite sized pieces
• 1.5 cups cherry tomatoes, cut into halves
• 1 cup garbanzo beans, drained and rinsed
• 1/4 cup Parmesan cheese, plus extra for serving
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Caesar Salad Dressing

• 1 clove garlic
• 2 anchovy filets
• 1/3 cup + 2 tablespoons low fat Greek yogurt
• 1/3 cup Parmesan cheese
• 2 teaspoons Dijon mustard
• 1/4 cup lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

Caesar Salad Dressing

• Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into the mini food processor.
  
• Process the ingredients until smooth and creamy. If the dressing is too thick, you can add a little water or olive oil to thin it out. Blend again until you reach your desired consistency.
  

Chicken Ceasar Pasta Salad

• Bring a large pot of water to a boil. Stir in farfalle and cook until tender. Drain and rinse under cold water to cool. Set aside.
  
• In a large mixing bowl add the cooled pasta, chopped chicken, romaine lettuce, tomatoes and garbanzo beans.
  
• Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.
  
• Top with a little extra Parmesan cheese and black pepper before serving. Enjoy!
  

Video

Notes

This chicken caesar pasta salad is best served immediately after combining the dressing with the other ingredients, to avoid the lettuce from wilting. 

Store any leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.

Nutrition

Serving: 1heaping cup | Calories: 328kcal | Carbohydrates: 39g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 399mg | Fiber: 4g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 2mg

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If you like finding simple and delicious ways to lighten up your favorite salad dressings, this Healthy Caesar Dressing made with Greek Yogurt is for you! Swapping Greek yogurt for mayonnaise is the secret to creating rich and creamy salad dressings that are lower in fat while being higher in protein! My wildly popular Greek Yogurt Blue Cheese Dressing is another great example of this.

I use this dressing drizzled over my go-to Caesar salad with roasted chickpea croutons, my Chicken Pasta Caesar salad, and my Kale and Egg Caesar Salad! My kids love using it as a dip for raw veggies, and my hubby loves to drizzle it over baked chicken. So many options!

What you’ll need to make this dressing

This easy, healthier Caesar dressing recipe has just five main ingredients, not including salt and pepper. Here’s what you’ll need to make it:

• Garlic: Fresh garlic is a crucial ingredient for authentic Caesar flavor.
• Anchovy fillets: Anchovies are a must when making Caesar dressing. They provide a briny, rich, umami flavor that really takes this recipe to the next level. I promise it won’t taste fishy.
• Greek yogurt: is the base of the dressing, keeping it light while adding creaminess and extra protein. No mayonnaise or raw eggs are needed!
• Parmesan cheese is another essential ingredient in classic Caesar dressing that adds rich, nutty, sharp flavor.
• Dijon mustard: For an extra zingy flavor.
• Lemon juice: All good dressings call for a bit of acidity. Fresh lemon juice will brighten and balance the flavors.

How to make it

I recommend making this dressing in a Ninja or a mini food processor. You could also do this by hand in a pinch.

I like to start with the garlic and anchovies. Add them to a small food processor and pulse until broken down. 

Then, add the remaining ingredients and blend until you have a thick, creamy salad dressing. Give it a quick taste and add salt and pepper as desired.

Helpful tips

• Cheese: Freshly grate your parmesan cheese for the best flavor.
• Vegetarian option: If you want to make this caesar salad vegetarian friendly, simply omit the anchovies. To add back in the briny flavor, you could mix in 2 teaspoons brine from a jar of capers.
• Make ahead: The dressing is terrific just after being made, but the flavors develop even more if you chill it for a few hours before serving it.

Ways to serve caesar dressing

This easy caesar dressing pairs well with much more than a caesar salad. Try it on all sorts of fresh salad recipes, grain bowls, wraps or use it as a veggie dip! Here are some of our favorite options:

• Drizzle over raw or roasted veggies and grain bowls like this buddha bowl.
• Use it as a marinade for baked or grilled chicken.
• Enjoy it as a dressing for green salads, potato salad or pasta salad!
• Spread it on sandwiches, wraps and burgers.
• Use it as a dip for pizza and/or French fries! So good!

Storage tips

Store this greek yogurt caesar salad dressing in an airtight container in the refrigerator for up to 5 days. After sitting in the fridge, shake the dressing before using. If it is too thick for your liking when you take it out of the fridge, simply add a bit of water and mix or shake well.

More healthy homemade dressing recipes

Dressing is such a great way to add flavor to foods! And think outside the box because you can put dressing on things other than salad too. Use these dressings on whatever you desire, from chicken, to wraps and marinades.

• Asian Salad Dressing
• Beet Salad Dressing
• Apple Cider Vinaigrette
• Basic Vinaigrette Recipe
• 5-Minute Greek Salad Dressing

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Healthy Greek Yogurt Caesar Salad Dressing

Healthy Greek Yogurt Caesar Salad Dressing is a lighter version of the classic! Made with lemon, Dijon, garlic, anchovies, and Parmesan cheese, this creamy dressing gets an extra protein boost from the yogurt. It's easy to make and absolutely delicious!

Course salad + dressing

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 30kcal

Author Dani Spies

Ingredients

• 1 clove garlic
• 2 anchovy fillets
• 1/3 cup + 2 tablespoons Greek yogurt
• 1/3 cup parmesan cheese
• 2 teaspoons Dijon mustard
• 1/4 cup lemon juice

Instructions

• Add garlic and anchovies to a small food processor and pulse until broken down.
  
• Add the greek yogurt, parmesan cheese, dijon mustard and lemon juice. Blend until you have a thick, creamy salad dressing. Taste and add salt and pepper as desired.
  
• Store this caesar dressing in an airtight container in the refrigerator for up to 5 days.
  

Notes

After sitting in the fridge, shake the dressing before using. If it is too thick for your liking when you take it out of the fridge, simply add a bit of water and mix or shake well.

Nutrition

Serving: 2tablespoons | Calories: 30kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 0.1mg

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If you love chicken salad as much as I do, you must make this Creamy Cranberry-Walnut Chicken Salad. It’s a fun and flavorful play on a classic chicken salad that offers a delicious balance of sweet and savory flavors.

Simple, nutritious, high-protein lunch ideas are a must when you want to create healthy eating habits. I love that this chicken salad packs 25 grams of protein per serving (thanks to the chicken and Greek yogurt!) and takes just 10 minutes to make. It’s such a total win-win!

ARE YOU OBSESSED WITH CHICKEN SALAD? SAME! That’s why I have so many Clean & Delicious chicken salad recipes for you! Here are a few of my absolute favorites: Avocado Chicken Salad, Sonoma Chicken Salad, Waldorf Chicken Salad, and Chicken Tabouli Salad. I also make a delightful tuna salad, lol – in case you are wondering.

Ingredients needed

Simple and fresh, this chicken salad recipe is made with wholesome ingredients, many of which you may have on hand. Cook your shredded chicken beforehand, or purchase a rotisserie chicken for convenience. Here is everything you’ll need:

• Greek yogurt: To dress the salad, use plain Greek yogurt. This will keep the salad lower in fat and calories while adding an extra protein boost. I like 2% Greek yogurt – but no-fat and full-fat would also work.
• Mayonnaise: I love real mayo, and just two tablespoons combined with the Greek yogurt creates a great balance of flavor and nutritional balance.
• Lemon juice: Use freshly squeezed lemon juice to lift the flavors.
• Honey: Adds just a hint of sweetness and rounds out the flavors.
• Sea salt and black pepper: Always!
• Chicken breast: You’ll need 2 cups (340 grams) of either chopped or shredded chicken breast (skin and bones removed!). Canned chicken can work if needed!
• Dried cranberries: Adds a bit of chewy sweetness – creating a sweet and savory salad.
• Red onion: I love it for its color, texture, and balance. White onion or scallions would also work, so use what you have.
• Celery: Crunchy and refreshing.
• Walnuts: Many people opt for pecans, but I love the combination of walnuts and cranberries – they are a match made in heaven.
• For serving: Serve with your choice of lettuce leaves, sandwich bread, or crackers. Butter lettuce is my personal favorite.

How to make this recipe

Mix this cranberry chicken salad up in less than 10 minutes! There’s minimal chopping needed, so it is a really quick and easy recipe – promise.

Helpful tips

• Chicken: I like using my slow cooker shredded chicken breast for the chicken, but you can also use baked chicken breasts or shredded rotisserie chicken to save time.
• Mayo/Greek yogurt: Use as much or as little of the mayo and Greek yogurt as you’d like. Sometimes, I make this with all Greek yogurt or all mayo. All the varieties work, so choose which aligns with your personal health and wellness goals.
• Toast the nuts: For extra flavor, toast the walnuts. Add them to a pan and place over medium heat, stirring occasionally, for 2-5 minutes until they are slightly golden and fragrant. Remove from heat and allow them to cool before adding them to the salad.
• Chill in the fridge: Letting it chill for at least 30 minutes before serving will allow the flavors to meld and intensify – but have no doubt – it’s also delicious when eaten immediately.

Variations

One of my favorite things about cranberry-walnut chicken salad is how many ways you can change up the recipe to fit your preference! Here are some ideas:

• Fruit: Try something new by replacing the dried cranberries with chopped grapes or apples.
• Nuts: Walnuts are great, but pecans, almonds, or cashews would be good swaps.
• Greek yogurt: Full-fat yogurt will create a richer dressing, but low-fat or non-fat varieties work great too.
• Serving: There are so many different ways to serve chicken salad, from straight out of the bowl to spooning it onto a whole grain wrap or sandwich bread. It’s also really good on sliced cucumber!

WATCH MY CRANBERRY CHICKEN RECIPE VIDEO

More healthy lunch recipes

• Canned Salmon Salad
• Easy Broccoli and Chicken Quesadillas
• Buffalo Chicken Brown Rice Bowls
• Tuna Pasta Salad

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Creamy Cranberry-Walnut Chicken Salad

Creamy Cranberry-Walnut Chicken Salad will be your new favorite healthy, high-protein lunch! Layered with dried cranberries, red onion, celery, walnuts, Greek yogurt, and mayo, this quick and easy recipe is perfect for meal prep. Serve it with crackers, lettuce wraps, or piled on top of whole grain bread.

Course LUNCH, salad

Cuisine American

Diet Gluten Free, Low Fat

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 256kcal

Author Dani Spies

Ingredients

• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken breast (340 grams or 12 ounces),  chopped or shredded
• 1/3 cup dried cranberries, roughly chopped
• 1/2 cup celery, finely chopped
• 1/3 cup diced red onion
• 2 tablespoons chopped walnuts, (optional, for extra crunch)
• lettuce leaves, for serving

Instructions

• Whisk together yogurt, mayo, lemon juice, honey, salt and pepper in a medium bowl.
  
• In a separate large bowl, combine chicken, cranberries, celery, red onion and chopped walnuts.
  
• Pour the dressing over the chicken mixture and gently toss to completely coat the chicken and other ingredients in dressing. Adjust seasonings, serve and enjoy.
  

Video

Notes

Store any leftover salad in the fridge in an airtight container for up to 4 days. Give it a good stir before serving again.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 14g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 262mg | Potassium: 283mg | Fiber: 1g | Sugar: 11g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

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Homemade salad dressing is an easy way to add lots of flavor to your favorite salads and is also perfect for dipping vegetables, grilled chicken, or crispy baked tofu! This creamy balsamic dressing gets an extra boost of protein from Greek yogurt (which also works well for blue cheese and ranch dressing as well!) and is quick and easy to make using everyday ingredients right from your pantry (no complicated or hard-to-find ingredients around here!).

What is Creamy Balsamic Dressing?

Creamy balsamic dressing is a thick, rich version of traditional balsamic vinaigrette.

To make it extra creamy, I add plain low-fat Greek yogurt (non-fat and full-fat yogurt would also work, but I prefer the low-fat as it’s a bit lighter than the full-fat but is still super creamy). This addition makes for a thicker dressing which is delicious on salads and also perfect as a dip (hello, veggie crudites!).

All you need is 6 simple ingredients and a small bowl (or jar) to make this recipe. Then sit back and get ready to enjoy your new favorite healthy dressing/dip!

Ingredients & Substitutions:

• Balsamic vinegar: Look for good quality balsamic vinegar. Balsamic made with grapes exclusively from the Modena and Reggio Emilia regions of Italy is the gold standard (and also the priciest!).
• Honey: To balance the acidity of the vinegar and round out the flavor of the dressing. You can also sub in maple syrup or a bit of coconut sugar if preferred.
• Greek yogurt: Creates a rich and creamy dressing without the need for sour cream or mayonnaise. I like to use plain, low-fat Greek yogurt but non-fat and full-fat varieties would also work well.
• Dijon mustard: Adds a zesty, tangy kick. Use smooth Dijon, not grainy. If you don’t have Dijon, replace it with mustard powder and a dash of white wine vinegar.
• Garlic: Fresh garlic really elevates this dressing by giving it a pop of flavor. If needed, you can substitute 1/4 teaspoon of garlic powder in its place.
• Extra virgin olive oil: Use high-quality extra-virgin olive oil for the best flavor. You can also substitute a neutral oil, like avocado oil.
• Salt & pepper: Season the dressing with sea salt and black pepper. Start with 1/4 teaspoon of each and then add more as desired.

Health Tip: This creamy balsamic dressing made with Greek yogurt is a healthier alternative to traditional creamy dressings as it provides protein and probiotics from Greek yogurt while still offering a tangy and creamy flavor.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card below.

Step-by-Step Instructions:

1. Add the balsamic vinegar, honey, greek yogurt, extra virgin olive oil, Dijon mustard, crushed garlic, salt, and pepper to a small bowl or jar.
2. Vigorously whisk the ingredients together, using a fork or small whisk. You may notice some tiny white dots, but that is totally normal and a small price to pay for not having to pull out the blender. 🙂
3. Taste and tweak the flavors. Extra balsamic vinegar will add more pop, honey will round out the tang, or garlic for even more flavor. If you like a thinner consistency, you can add a splash of water as well.
4. Serve the dressing immediately or transfer it to an airtight container and chill in the fridge until you are ready to enjoy it.

Storage Tips: Keep the dressing in an airtight container in the fridge for up to 5 days. When you’re ready to serve it, shake the container vigorously to mix the oil back into the dressing.

FAQ’s – Helpful Tips

How long does it last?

Creamy Balsamic Dressing will happily last for up to 5 days when stored in an airtight container and kept in the fridge.

Can I make this Creamy Balsamic Dressing with no oil?

The short answer is yes, you can skip the oil if you prefer, but the oil really does help to round out the flavor and texture of this recipe. I don’t love to use excessive amounts of oil in my dressings and dips (so I get why you wouldn’t want to either), but I find just one tablespoon of extra virgin olive oil really helps this dressing shine.

Can I make this in my blender?

If you don’t mind the extra step, absolutely! Blending this dressing in the blender will result in a super rich and creamy dressing. The only reason I choose not to use the blender is because I’m always trying to minimize extra steps (and extra dishes!) in the kitchen. However, mixing by hand (which I do) can result in tiny white dots in the dressing as the yogurt can be hard to blend in. So if you feel inclined and don’t mind the extra dishes, blending the dresser would work well.

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More Clean & Delicious Salad Dressing Recipes:

• Lemon Tahini Dressing
• Buttermilk Ranch Dressing
• Classic Vinaigrette
• Greek yogurt Blue Cheese Dressing
• Greek Salad Dressing

 If you make this Creamy Balsamic Dressing with Greek Yogurt, let me know how it turned out! Please share your ★ rating and your feedback in the comments below. Thank you!

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Creamy Balsamic Dressing with Greek Yogurt

This quick creamy balsamic dressing made with Greek yogurt takes just 5 minutes to make using 6 healthy, everyday ingredients! Simply combine plain, low-fat Greek yogurt, sweet balsamic vinegar, extra virgin olive oil, honey, fresh garlic, and creamy Dijon mustard in a small bowl (or mason jar) and then whisk together (no blender needed!). Enjoy drizzled over your favorite salad greens or as a versatile dip!

Course LUNCH, salad + dressing

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 34kcal

Author Dani Spies

Ingredients

• 1/2 cup plain, low-fat Greek yogurt (
• 1/4 cup balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tasblespoon honey (or maple syrup)
• 1 clove garlic, crushed
• 1/2 teaspoon Dijon mustard
• salt and pepper to taste

Instructions

• In a small bowl, whisk together the Greek yogurt, balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, and Dijon mustard until well combined.
  
• Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more honey or balsamic vinegar if desired.
  
• Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together. Give the dressing a good shake before using it on your salads or as a dip for vegetables.
  

Notes

• Swap the yogurt for non-fat or full-fat if preferred! All types of plain Greek yogurt will work.
• Adjust seasonings as you go. You can add extra vinegar for more pop, honey for more roundness, or extra garlic for more zest.  Make it work for you.
• Chill the dressing before serving if you like your dressing extra thick! It also makes a great dip.
• Double it up so you have extra for the week. It will happily last in the fridge for up to 5 days.
• For a smoother consistency, you can blend the dressing in a blender or use an immersion blender until smooth.
• Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 2tablespoons | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 11mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.1mg

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This lemon tahini dressing is not only healthy but it’s also packed with flavor. Tahini provides a creamy texture and a nutty taste, while the lemon juice adds a refreshing citrus kick. It’s a versatile dressing that goes well with grain and veggie bowls, greens (I’m looking at you, Kale), and vegetable dishes (I love it drizzled over roasted radishes!). It’s also dairy-free, and nut-free, and can easily be made vegan by replacing the honey with maple syrup or omitting it completely.

Health benefits of tahini

Tahini is made by grinding sesame seeds into a smooth paste. It’s similar to peanut butter or almond butter but with its own unique flavor. I like to look for brands that are thin and pourable as they are much easier to work with.

• Rich in healthy fats: According to Healthline, about 50% of the fat in tahini comes from monounsaturated fatty acids which have anti-inflammatory properties.
• Packed with antioxidants: Antioxidants give your body the tools it needs to maintain a strong defense system and healthy immune system! They are also great for your hair, skin and nails.
• Highly nutritious: It’s a great source of phosphorus and manganese, both are essential for bone health. It’s also high in thiamine (vitamin B1) and vitamin B6, which are important for energy production.

Recipe ingredients

This tahini dressing recipe is filled with healthy, nutrient-rich ingredients. Here’s everything you’ll need to make it:

• Tahini: The base of the recipe that makes it creamy, rich, and wonderfully nutty.
• Lemon juice: Adds bright flavor!
• Extra virgin olive oil: For the perfect consistency and richness.
• Garlic: Fresh minced garlic gives the sauce a more complex flavor.
• Honey: Optional, but just 1 tablespoon of either honey or maple syrup balances the nutty taste with a subtle sweetness.
• Water: You’ll need a bit of water to give this dressing the consistency that you’d like. Add more for a thinner dressing or less for more of a dip or thick sauce.
• Salt & pepper: Brings all of the flavors together.

How to make lemon tahini dressing

Homemade dressings like this and our Buttermilk Ranch Dressing are so tasty and easy, you’ll never want store-bought again. Here’s the simple method:

1. Combine ingredients: In a small bowl, whisk together the tahini, lemon juice, extra virgin olive oil, minced garlic, and honey (or maple syrup) until well combined.
2. Add water: Gradually add water to the mixture, whisking continuously, until you reach your desired consistency. Add more water for a thinner dressing or less water for a thicker dressing.
3. Serve: Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more honey or lemon juice if desired.

Ways to serve

Yes, this lemon tahini dressing is great on salad, but there are a variety of other ways that you can use it to make your meals pop! Here are some ideas:

• Add it as a topping over grilled chicken, salmon, sandwiches, wraps, and burgers.
• Drizzle it over roasted veggies, oven-roasted potatoes, grilled veggies, or Buddha bowls.
• Make it a dip and serve it with fries, roasted potatoes, freshly cut raw vegetables or chicken tenders.

Pro tips

• Where to find tahini: If you’re not familiar with tahini, it can be found either down the aisle with other condiments like peanut butter or in the aisle with international foods.
• Serving: Enjoy this served at room temperature or chilled. It’s especially good chilled if you’re tossing it with a fresh salad. However, we like it at room temperature if we’re serving it over roasted vegetables or something warm.

Storage: Store in an airtight container in the refrigerator for up to 5 days. If you take it out of the fridge and it seems too thick for your liking, simply add a bit of water and mix it well.

More healthy salad dressing recipes

• Beet Salad Dressing
• Apple Cider Vinaigrette
• Basic Vinaigrette Recipe
• Asian Dressing

 If you make this easy and delicious Lemon Tahini Dressing, let me know how it turned out! I’d love to hear what you think in the comments below.

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5-Ingredient Lemon Tahini Dressing

This lemon tahini dressing is not only healthy but also packed with flavor. Tahini provides a creamy texture and a nutty taste, while the lemon juice adds a refreshing citrus kick. It's a versatile dressing that goes well with various salads and vegetable dishes.

Course dressing

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 2 minutes minutes

Servings 8 servings

Calories 72kcal

Author Dani Spies

Ingredients

• 3 tablespoons tahini
• Juice of 1 lemon 2-3 tablespoons
• 2 tablespoons extra virgin olive oil
• 1 clove garlic minced
• 1 tablespoon honey or maple syrup optional, for sweetness
• 2 tablespoons water adjust as needed for desired consistency
• Salt and pepper to taste

Instructions

• In a small bowl, whisk together the tahini, lemon juice, extra virgin olive oil, minced garlic, and honey (or maple syrup) until well combined.
  
• Gradually add water to the mixture, whisking continuously, until you reach your desired consistency. Add more water for a thinner dressing or less water for a thicker dressing.
  
• Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more honey or lemon juice if desired.
  

Notes

Store in an airtight container in the refrigerator for up to 5 days. If you take it out of the fridge and it seems too thick for your liking, simply add a bit of water and mix it well.

Nutrition

Serving: 2tbsp | Calories: 72kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.3mg

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I love pasta salads packed with lots of fresh veggies and this Greek Pasta Salad is just that! Similar to my Italian Pasta Salad this is the perfect side dish for potlucks, picnics, and BBQs. It’s also great for meal prep as it tastes even better the next day and makes for a lovely, light lunch.

Unlike my tuna pasta salad, healthy macaroni salad, and creamy potato salad (which are all delish!), this pasta salad is made with a Greek Vinaigrette and no mayo! So it’s a light, bright salad that is also super versatile – feel free to swap in your favorite veggies, trade the pasta for gluten-free pasta or add more protein with some chopped grilled chicken or hard-boiled eggs.

Why you should make this recipe

• Incredibly delicious: This Greek pasta salad is the perfect combination of crunchy veggies, al dente pasta, creamy feta cheese, and a light, bright homemade Greek salad dressing. This one is a crowd-pleaser for sure! 
• Quick & easy: This recipe is simple and takes very little hands-on time to put together. Chop your vegetables and make the dressing as you boil your pasta. Then, into the fridge for a couple of hours of chill time.
• Perfect for large gatherings: Everyone loves a good pasta salad and this recipe is no exception. This salad also serves a crowd making it great for hosting parties, potlucks, and other get-togethers.

Ingredients needed

This Greek pasta salad recipe is made with simple, nourishing ingredients that combine for a taste you’re going to love. Here’s everything you’ll need:

• Pasta: Use any short pasta you’d like. Great options are penne, bowtie pasta, or fusilli.
• Veggies: Crisp cucumber, bursts of juicy grape tomatoes, bell pepper, and red onion make this salad recipe pop with fresh, vibrant flavor.
• Olives: We’re using pitted Kalamata olives here, but feel free to swap them with sliced black olives or omit, if you’re not a fan.
• Cheese: For that classic Greek salad flavor. To make this salad vegan, simply omit it.
• For the dressing: A simple mix of garlic, dijon mustard, oregano, lemon juice, red wine vinegar, olive oil, sea salt, and black pepper tops the salad for incredible flavor.

How to make this recipe

1. Boil pasta: Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.

2. Assemble salad: Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion and feta cheese.  

3. Make the dressing: Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.

4. Add the dressing, chill and serve: Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!

Expert tips

• Salt the pasta water: Adding salt to the pasta water seasons the noodles and adds extra flavor to the dish. We usually add 1 teaspoon salt to 4 cups of water.
• Cook pasta to al dente: Cooking the pasta too long can lead to a soggy pasta salad. The noodles soften as they soak in the dressing.
• Dressing: This salad is lightly dressed. If you’d like extra dressing, feel free to 1.5x the dressing.
• Make ahead: This is the perfect recipe to make in advance. Let all of the ingredients soak up the dressing for at least 2 hours or overnight in the fridge. It will be even tastier the next day!

Variations

Pasta salads are versatile and easy to customize with extra or different ingredients. Here are some ideas:

• Gluten-free: Make this gluten free by using gluten-free pasta, like brown rice pasta.
• Veggies: Add even more veggies. Artichokes, mushrooms or sun-dried tomatoes would new flavors and textures.
• Cheese: Try swapping the feta cheese with mini mozzarella balls, crumbled goat cheese, cheddar cheese cubes, diced pepper jack, or crumbled blue cheese.
• Protein: This salad is great with the addition of chopped grilled chicken or salmon.
• Make it spicy: For a little heat, mix in diced jalapeños, a pinch of cayenne pepper, or a couple of dashes of crushed red pepper flakes.

Storage recommendations

• Make ahead: This salad is great to make a day in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 2 days in advance, and store it in a sealed container in the refrigerator.
• Storing leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Before serving again, give it a good stir, taste, and season again, as needed. This salad is best served chilled.

GREEK PASTA SALAD RECIPE VIDEO

While this recipe is easy to make it always helps to watch a quick video (and learn a few tips). Give it a watch below!

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Healthy Greek Pasta Salad (Quick & Easy!)

This quick and easy-to-make Healthy Greek Pasta Salad is tossed in a light and delicious Greek salad dressing and packed with veggies. It's a delicious combination of fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! This simple pasta salad makes a great summer side dish or light lunch and is also perfect for meal prep.

Course salad, side dish

Cuisine American, Greek

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 1 cup servings

Calories 239kcal

Author Dani Spies

Ingredients

• 16 ounces short pasta (penne, bowtie, fusilli, etc)
• 1 English cucumber diced
• 1 pint grape tomatoes halved
• 1 bell pepper diced (yellow or orange)
• 1/2 cup pitted kalamata olives sliced
• 1/2 cup red onion diced
• 3 ounces feta cheese crumbled

Greek Salad Dressing

• 1 large clove of garlic crushed
• 1/2 teaspoon dijon mustard
• 1 teaspoon dried oregano
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

• Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
  
• Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion and feta cheese.
  
• Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
  
• Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
  

Notes

This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.

Store leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg

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