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Mediterranean pasta salad with a yogurt tzatziki dressing. Made with chickpea rotini, Persian cucumber, roasted red peppers, Kalamata olives, vegan feta, fresh parsley, mint, and dill. 21 grams of protein, 18 grams of fiber.

The dressing is a plant-based Greek-style yogurt with grated cucumber squeezed dry, lemon, dill, a little agave to balance the acid, and garlic powder. It coats the pasta the way a good tzatziki should and gets better overnight.

Between the chickpea rotini and a full can of chickpeas, you're stacking protein from two solid plant sources before the dressing even factors in.

Holds up for 4 days in the fridge. Reserve a little dressing on the side to loosen it before eating.

The full recipe is on the blog!

​Mediterranean High-Protein Vegan Pasta Salad with Yogurt Tzatziki Dressing​

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Eating plant-forward doesn’t have to be complicated If you’re working toward a calmer, more sustainable way to eat, I created a simple framework called the Fiber-Forward Plate. It shows you how to build balanced, plant-forward meals, without tracking or perfection. Get the Guide

More plant-forward recipes:

🌿 Middle Eastern Vegan Flatbread with Za’atar Tofu and Chickpeas​

🌱 Café Cubano Black Bean Banana Breakfast Bake​

🍃 Cuban Black Bean Tofu Scramble and Cilantro Lime Yogurt Sauce​

Explore these and more on the blog!

Tag me when you make it — @plantifulsurgeon

Stay tuned for more plant-forward recipes and practical nutrition insights, rooted in culture and built around fiber.

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