Kale Caesar Pasta Salad
A fresh and zesty twist on the classic Caesar salad packed with the nutritious goodness of kale and hearty pasta.
Ingredients
For the roasted chickpeas
- 1 can chickpeas (15 oz), drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
For the dressing
- 3 tbsp olive oil
- 4 tbsp lemon juice freshly squeezed
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 clove garlic peeled
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
For the salad
- 8 oz pasta (such as Fusilli Bucati Corti), cooked according to package directions
- 5 cups shredded kale opt for young, tender leaves
- 1/3 cup grated parmesan cheese omit or use a vegan alternative for vegan
Instructions
Roasting the Chickpeas
- Preheat your oven to 375°F (190°C).
- Drain and rinse the chickpeas thoroughly. Ensure they are well-drained, pat them dry with paper towels.
- In a small bowl, mix together 1 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of sea salt. Drizzle this mixture over the chickpeas and toss until evenly coated.
- Spread the chickpeas on a lined baking pan in a single layer and roast for about 30 to 40 minutes, shaking the pan occasionally.
Making the Dressing
- In a blender, combine 3 tablespoons of olive oil, 4 tablespoons of lemon juice, 2 tablespoons of tahini, 1 tablespoon of Dijon mustard, the garlic clove, 1 teaspoon of nutritional yeast, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 4 tablespoons of water.
- Blend until smooth and creamy. Adjust seasoning to taste.
Assembling the Salad
- In a large salad bowl, add the cooked and cooled pasta, kale, and roasted chickpeas. If using, add the parmesan cheese.
- Pour the creamy dressing over the salad and toss until well combined.
Serving
- Serve the salad immediately for the best texture, or chill and add the chickpeas just before serving if storing.
Notes
For crispy chickpeas, ensure they are completely dry before roasting. Store salad components separately to maintain their texture.