OG Viral Kale Pasta Caesar Salad
OG Viral Kale Pasta Caesar Salad
Ingredients
For the Roasted Chickpeas
- 1 can chickpeas, 15 ounces, drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon smoked paprika
For the Tahini Caesar Dressing
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 garlic, clove, minced
- 2 tablespoons lemon juice, from 1/2 lemon
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons water, or as needed to thin
For the Salad
- 1/2 pound pasta, fusilli or rotini
- 2 cups kale, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Drain and rinse the can of chickpeas. Place them in a medium bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/4 teaspoon salt and 1/2 teaspoon smoked paprika. Toss to coat the chickpeas evenly. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the chickpeas in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning. Remove from oven and set aside to cool slightly.
⏱️ 20 min•🌡️ 400
- 4
While the chickpeas are roasting, cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
Prepare the Tahini Caesar Dressing: In a measuring cup or small bowl, combine 1/4 cup olive oil, 1/4 cup tahini, 1 tablespoon Dijon mustard, 1 minced garlic clove, 2 tablespoons lemon juice, 1/4 cup nutritional yeast, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Use an immersion blender to blend all ingredients together until smooth and creamy. Alternatively, you can use a regular blender.
⏱️ 5 min
- 6
Add water, 1 tablespoon at a time, to the dressing and blend after each addition until the dressing reaches a pourable consistency. You may need 2-4 tablespoons of water.
⏱️ 2 min
- 7
In a large serving bowl, combine the cooked pasta, 2 cups chopped kale, the roasted chickpeas, and 1/4 cup grated Parmesan cheese.
⏱️ 3 min
- 8
Pour the prepared Tahini Caesar Dressing over the ingredients in the bowl. Toss all ingredients together thoroughly until well combined and coated with the dressing.
⏱️ 3 min
- 9
Serve immediately, garnished with additional grated Parmesan cheese and freshly ground black pepper, if desired. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
OG Viral Kale Pasta Caesar Salad
For the Roasted Chickpeas
- 1 can chickpeas, 15 ounces, drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon smoked paprika
For the Tahini Caesar Dressing
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 garlic, clove, minced
- 2 tablespoons lemon juice, from 1/2 lemon
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons water, or as needed to thin
For the Salad
- 1/2 pound pasta, fusilli or rotini
- 2 cups kale, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Drain and rinse the can of chickpeas. Place them in a medium bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/4 teaspoon salt and 1/2 teaspoon smoked paprika. Toss to coat the chickpeas evenly. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the chickpeas in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning. Remove from oven and set aside to cool slightly.
⏱️ 20 min•🌡️ 400 - 4
While the chickpeas are roasting, cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
Prepare the Tahini Caesar Dressing: In a measuring cup or small bowl, combine 1/4 cup olive oil, 1/4 cup tahini, 1 tablespoon Dijon mustard, 1 minced garlic clove, 2 tablespoons lemon juice, 1/4 cup nutritional yeast, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Use an immersion blender to blend all ingredients together until smooth and creamy. Alternatively, you can use a regular blender.
⏱️ 5 min - 6
Add water, 1 tablespoon at a time, to the dressing and blend after each addition until the dressing reaches a pourable consistency. You may need 2-4 tablespoons of water.
⏱️ 2 min - 7
In a large serving bowl, combine the cooked pasta, 2 cups chopped kale, the roasted chickpeas, and 1/4 cup grated Parmesan cheese.
⏱️ 3 min - 8
Pour the prepared Tahini Caesar Dressing over the ingredients in the bowl. Toss all ingredients together thoroughly until well combined and coated with the dressing.
⏱️ 3 min - 9
Serve immediately, garnished with additional grated Parmesan cheese and freshly ground black pepper, if desired. Enjoy!
⏱️ 2 min