Kale Pasta Caesar Salad
Kale Pasta Caesar Salad
Ingredients
For the Roasted Chickpeas
- 1 canned chickpeas, 15 ounce, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
For the Creamy Caesar Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water, as needed, to thin
For the Salad
- 8 ounces spiral pasta, such as fusilli or cavatappi
- 6 cups curly kale, chopped, tough stems removed
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine the drained and rinsed chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1 teaspoon of smoked paprika. Toss until the chickpeas are evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the chickpeas for 20-25 minutes, or until they are golden brown and crispy. Shake the pan halfway through cooking to ensure even crisping. Set aside to cool slightly.
⏱️ 25 min•🌡️ 400
- 3
While the chickpeas are roasting, bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook according to package directions until al dente. Drain the pasta well and rinse with cold water to cool it down, then drain again thoroughly.
⏱️ 10 min
- 4
Prepare the kale by washing it thoroughly, removing any tough stems, and chopping it into bite-sized pieces.
⏱️ 5 min
- 5
To make the creamy Caesar dressing, combine 1/4 cup of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 minced garlic clove, 1 teaspoon of Dijon mustard, 2 tablespoons of nutritional yeast, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a measuring cup or small bowl. Blend with an immersion blender or whisk vigorously until the dressing is smooth and creamy. If the dressing is too thick, add 1 tablespoon of water to reach your desired consistency.
⏱️ 5 min
- 6
In a large bowl, combine the cooled pasta, chopped kale, crispy roasted chickpeas, and grated Parmesan cheese. Pour the creamy homemade Caesar dressing over the salad ingredients.
⏱️ 5 min
- 7
Toss everything together until all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kale Pasta Caesar Salad
Ingredients
For the Roasted Chickpeas
- 1 canned chickpeas, 15 ounce, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
For the Creamy Caesar Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water, as needed, to thin
For the Salad
- 8 ounces spiral pasta, such as fusilli or cavatappi
- 6 cups curly kale, chopped, tough stems removed
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine the drained and rinsed chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1 teaspoon of smoked paprika. Toss until the chickpeas are evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the chickpeas for 20-25 minutes, or until they are golden brown and crispy. Shake the pan halfway through cooking to ensure even crisping. Set aside to cool slightly.
⏱️ 25 min•🌡️ 400 - 3
While the chickpeas are roasting, bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook according to package directions until al dente. Drain the pasta well and rinse with cold water to cool it down, then drain again thoroughly.
⏱️ 10 min - 4
Prepare the kale by washing it thoroughly, removing any tough stems, and chopping it into bite-sized pieces.
⏱️ 5 min - 5
To make the creamy Caesar dressing, combine 1/4 cup of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 minced garlic clove, 1 teaspoon of Dijon mustard, 2 tablespoons of nutritional yeast, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a measuring cup or small bowl. Blend with an immersion blender or whisk vigorously until the dressing is smooth and creamy. If the dressing is too thick, add 1 tablespoon of water to reach your desired consistency.
⏱️ 5 min - 6
In a large bowl, combine the cooled pasta, chopped kale, crispy roasted chickpeas, and grated Parmesan cheese. Pour the creamy homemade Caesar dressing over the salad ingredients.
⏱️ 5 min - 7
Toss everything together until all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 5 min