Crispy Caesar Pasta Salad
Crispy Caesar Pasta Salad
Ingredients
For the Crispy Toppings
- 400 g canned chickpeas, drained and rinsed
- 1 teaspoon smoked paprika, or to taste
- 2 chicken breast, about 300g total, seasoned with herbs
- 4 slices prosciutto, chopped
For the Salad Base
- 250 g short pasta, such as rigatoni or penne
- 200 g kale, stems removed, chopped
- 1 cucumber, diced
- 2 tablespoons Parmesan cheese, grated, plus more for topping
For the Caesar Dressing
- 120 ml Greek yogurt
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your air fryer to 200°C (390°F). If using an oven, preheat to 200°C (390°F).
⏱️ 5 min•🌡️ 200
- 2
Drain and rinse the canned chickpeas thoroughly. Place them in a bowl and season generously with smoked paprika, tossing to coat evenly.
⏱️ 3 min
- 3
Place the seasoned chickpeas and the seasoned chicken breasts in the air fryer basket (or on a baking sheet if using an oven). Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the chickpeas are crispy. Flip halfway through cooking if needed.
⏱️ 20 min•🌡️ 200
- 4
While the chicken and chickpeas are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 5
Chop the prosciutto into small pieces. Dice the cucumber into small pieces. Remove the stems from the kale and chop the leaves into bite-sized pieces. Wash the chopped kale thoroughly.
⏱️ 7 min
- 6
Once the chicken is cooked, remove it from the air fryer and dice it into bite-sized pieces. Set aside the crispy chickpeas.
⏱️ 3 min
- 7
In a large mixing bowl, place the washed kale. Massage the kale with your hands for 1-2 minutes to tenderize it. This can be done without oil, but a tiny drizzle of olive oil can also be used if desired.
⏱️ 2 min
- 8
Prepare the Caesar dressing: In a separate small bowl, combine the Greek yogurt, 1 tablespoon of grated Parmesan cheese, lemon juice, Dijon mustard, salt, and pepper. Mix well until smooth and creamy.
⏱️ 3 min
- 9
Add the cooked pasta, diced cucumber, crispy chickpeas, chopped prosciutto, and diced chicken to the large bowl with the massaged kale. Sprinkle with 2 tablespoons of grated Parmesan cheese.
⏱️ 2 min
- 10
Pour the prepared Caesar dressing over all the ingredients in the bowl. Mix everything thoroughly until all components are well coated with the dressing.
⏱️ 3 min
- 11
Divide the finished Crispy Caesar Pasta Salad into individual meal prep containers. Seal the containers and refrigerate until ready to eat.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Caesar Pasta Salad
For the Crispy Toppings
- 400 g canned chickpeas, drained and rinsed
- 1 teaspoon smoked paprika, or to taste
- 2 chicken breast, about 300g total, seasoned with herbs
- 4 slices prosciutto, chopped
For the Salad Base
- 250 g short pasta, such as rigatoni or penne
- 200 g kale, stems removed, chopped
- 1 cucumber, diced
- 2 tablespoons Parmesan cheese, grated, plus more for topping
For the Caesar Dressing
- 120 ml Greek yogurt
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your air fryer to 200°C (390°F). If using an oven, preheat to 200°C (390°F).
⏱️ 5 min•🌡️ 200 - 2
Drain and rinse the canned chickpeas thoroughly. Place them in a bowl and season generously with smoked paprika, tossing to coat evenly.
⏱️ 3 min - 3
Place the seasoned chickpeas and the seasoned chicken breasts in the air fryer basket (or on a baking sheet if using an oven). Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the chickpeas are crispy. Flip halfway through cooking if needed.
⏱️ 20 min•🌡️ 200 - 4
While the chicken and chickpeas are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 5
Chop the prosciutto into small pieces. Dice the cucumber into small pieces. Remove the stems from the kale and chop the leaves into bite-sized pieces. Wash the chopped kale thoroughly.
⏱️ 7 min - 6
Once the chicken is cooked, remove it from the air fryer and dice it into bite-sized pieces. Set aside the crispy chickpeas.
⏱️ 3 min - 7
In a large mixing bowl, place the washed kale. Massage the kale with your hands for 1-2 minutes to tenderize it. This can be done without oil, but a tiny drizzle of olive oil can also be used if desired.
⏱️ 2 min - 8
Prepare the Caesar dressing: In a separate small bowl, combine the Greek yogurt, 1 tablespoon of grated Parmesan cheese, lemon juice, Dijon mustard, salt, and pepper. Mix well until smooth and creamy.
⏱️ 3 min - 9
Add the cooked pasta, diced cucumber, crispy chickpeas, chopped prosciutto, and diced chicken to the large bowl with the massaged kale. Sprinkle with 2 tablespoons of grated Parmesan cheese.
⏱️ 2 min - 10
Pour the prepared Caesar dressing over all the ingredients in the bowl. Mix everything thoroughly until all components are well coated with the dressing.
⏱️ 3 min - 11
Divide the finished Crispy Caesar Pasta Salad into individual meal prep containers. Seal the containers and refrigerate until ready to eat.
⏱️ 2 min