Ingredients
Scale
- For the Salad
- 1 lb 96% lean ground beef
- 1 tbsp Worcestershire sauce
- 8 oz dry chickpea pasta (e.g., Banza)
- 1 cup grape tomatoes (halved)
- 1 cup romaine lettuce (chopped)
- 1/3 cup red onion (diced)
- 1/2 cup sharp cheddar cheese (2%, 56g, shredded or cubed)
- 1/3 cup dill pickles (diced)
- For the Dressing
- 3/4 cup nonfat plain Greek yogurt (170g)
- 1/4 cup light mayonnaise (60g)
- 4 tbsp no-sugar-added ketchup (64g)
- 1 1/2 tbsp yellow mustard (20g)
- 1 1/2 tbsp dill pickle juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Optional Garnish
- White sesame seeds
Instructions
- Cook the Ground Beef
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Stir in Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper. Set aside to cool.
- Prepare the Pasta
- Cook the chickpea pasta according to package instructions. Drain and allow it to cool completely.
- Make the Dressing
- In a small bowl, whisk together Greek yogurt, light mayo, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
- Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
- Add the prepared dressing and toss until everything is evenly coated.
- Serve
- Just before serving, gently fold in the romaine lettuce to maintain its crispness.
- Garnish with white sesame seeds, if desired.