Kale Caesar Pasta Salad
This Kale Caesar Pasta Salad features crispy chickpeas and a creamy vegan dressing for a delicious and nutritious meal.
Equipment
- Baking pan
- blender
Ingredients
Crispy smoked chickpeas
- 1 can chickpeas 15 oz
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
Caesar dressing (vegan-friendly)
- 3 tablespoon olive oil
- 4 tablespoon lemon juice
- 2 tablespoon tahini
- 1 tablespoon Dijon mustard
- 1 clove garlic
- 1 teaspoon nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon water
Salad
- 8 oz pasta cooked according to package directions
- ⅓ cup grated parmesan cheese omit for vegan
- 5 cups shredded kale
Instructions
Crispy smoked chickpeas
- Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
Caesar dressing
- Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
Mix the Salad
- Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!
Notes
Massage the kale with olive oil if you want a softer texture. Dry chickpeas well before roasting for extra crispiness. Salt the pasta water for more flavourful pasta. Cook pasta al dente to keep it firm in the salad. Add extra cheese if you’re a parmesan lover! Thin out the dressing with water or lemon juice if needed.
Nutrition
Serving: 1of the recipeCalories: 430kcalCarbohydrates: 45gProtein: 15gFat: 20gFiber: 8gSugar: 3g
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