Ingredients
Equipment
Method
Preparation Steps
- Wash and chop the romaine lettuce into 1-inch ribbons and set aside.
- Dice the Roma tomatoes and red onion, mixing them in a separate bowl.
- Cook turkey bacon in a skillet until crispy, then crumble.
- If using uncooked chicken, cook it until fully done; if pre-cooked, shred it.
- Cook chickpea pasta according to package instructions and let cool.
- Combine pasta, crumbled bacon, chicken, tomatoes, and onion in a bowl, then gently fold in lettuce.
- Season and dress the salad, tossing to combine without wilting the lettuce.
- Serve immediately or store in an airtight container in the fridge.
Nutrition
Notes
Store lettuce separately until serving to maintain crispness. This salad lasts in the fridge for 3-4 days.
