Description
This Kale Caesar Pasta Salad is a delightful twist on the classic Caesar salad, with the addition of hearty pasta and crispy smoked chickpeas for a satisfying crunch. Tossed in a creamy vegan-friendly Caesar dressing, this salad is a perfect meal on its own or as a side dish.
Ingredients
Units
Scale
Crispy smoked chickpeas
- 1 can chickpeas (15 oz)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
Caesar dressing (vegan-friendly)
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
Salad
- 8 oz pasta, cooked according to package directions (Fusilli Bucati Corti recommended)
- 1/3 cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
Instructions
- Crispy smoked chickpeas: Preheat the oven to 375 degrees F. Drain and rinse chickpeas, then dry them well. Remove skins for crispiness. Toss chickpeas with oil, smoked paprika, and salt. Bake for 30-40 minutes.
- Caesar dressing: Blend olive oil, lemon juice, tahini, mustard, garlic, nutritional yeast, salt, pepper, and water until smooth.
- Mix the Salad: Combine pasta, kale, chickpeas, parmesan, and dressing in a bowl. Mix well. Serve and enjoy!
Notes
- Massage kale with olive oil to soften.
- Dry chickpeas thoroughly before roasting for crispiness.
- Salt pasta water for flavor.
- Cook pasta al dente for firmness in salad.
- Add extra cheese for more flavor.
- Adjust dressing consistency to taste with water or lemon juice.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 430
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
