Kale Caesar Pasta Salad
This Kale Caesar Pasta Salad features crispy chickpeas and a creamy dressing, perfect for summer barbecues.
Equipment
- large pot
- baking sheet
- mixing bowl
- whisk
Ingredients
Base
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- ¼ cup grated parmesan
- 1 15 ounce can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Caesar Dressing
- ¼ cup mayonnaise
- ¼ cup plain greek yogurt
- 3 tablespoons grated parmesan
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 ½ teaspoons dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.
- Preheat the oven to 400 Fahrenheit.
- Drain and rinse the chickpeas and dry with a dish towel or paper towel. Rub between towels to remove water and skins. Discard the skin.
- Add chickpeas to a bowl and toss with olive oil, paprika, garlic powder, onion powder, and salt.
- Spread the chickpeas on a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.
- Meanwhile, remove the stems of the kale, chop it into small pieces, and massage it under water to soften.
- Add the kale to a large salad bowl.
- Whisk together all ingredients for the dressing.
- When the pasta and chickpeas are done, add them to the bowl with the kale, along with the parmesan and toss with the dressing. Enjoy!
Notes
For a vegan version, use my vegan caesar dressing. I used curly kale but you can use dinosaur (lacinato) kale if you prefer.
Nutrition
Serving: 1.5cupCalories: 394kcalCarbohydrates: 50gProtein: 8gFat: 18gSaturated Fat: 4gSodium: 740mgFiber: 2gSugar: 1g
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