Table of Contents
why make this recipe
Kale Caesar Pasta Salad is a fresh and delightful twist on a classic dish. It combines the goodness of kale, the heartiness of pasta, and the crunch of roasted chickpeas into one vibrant salad. With its creamy tahini dressing and hints of lemon, this salad is not only delicious but also packed with nutrients. It’s a great way to enjoy a filling, healthy meal that appeals to everyone.
how to make Kale Caesar Pasta Salad
Ingredients:
- 1 can chickpeas (15 oz)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
- 8 oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
- 1/3 cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
Directions:
- Preheat the oven to 375 degrees F.
- Drain and rinse the can of chickpeas. Place them on a baking pan between two paper towels. Roll the chickpeas in the paper towels to remove as much water as possible, discarding the skins that may come off. This will make the chickpeas crispy.
- Drizzle olive oil, smoked paprika, and sea salt on the chickpeas. Mix them with your hands or a spoon to coat evenly. Bake for 30-40 minutes.
- In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water. Blend until smooth.
- In a large bowl, mix the pasta, kale, crispy chickpeas, parmesan cheese, and dressing until well combined. Serve and enjoy!
how to serve Kale Caesar Pasta Salad
Serve the Kale Caesar Pasta Salad chilled or at room temperature. It can be a main dish for lunch or dinner or served as a side dish for gatherings. Garnish with extra chickpeas or cheese on top for added flavor and texture.
how to store Kale Caesar Pasta Salad
Store any leftovers in an airtight container in the fridge. It’s best to consume the salad within 2-3 days for optimal freshness. If you plan to keep it longer, consider keeping the dressing separate until you’re ready to eat, as it may make the pasta soggy.
tips to make Kale Caesar Pasta Salad
- For extra crunch, you can add sunflower seeds or croutons.
- Use whole grain or gluten-free pasta for a healthier option.
- If you want a creamier dressing, add a bit more tahini or a splash of plant-based milk.
variation
You can customize this salad to your liking by adding extras such as cherry tomatoes, avocado, or grilled chicken for more protein. For a different flavor, try different types of leafy greens or switch the pasta shape.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just store the dressing separately until you’re ready to serve.
Is this recipe vegan?
Yes, it can be made vegan by simply omitting the parmesan cheese.
Can I use a different type of pasta?
Absolutely! Feel free to use any pasta shape you like, such as penne, rotini, or even gluten-free options.
Kale Caesar Pasta Salad
Ingredients
Method
- Preheat the oven to 375 degrees F.
- Drain and rinse the can of chickpeas. Place them on a baking pan between two paper towels. Roll the chickpeas in the paper towels to remove as much water as possible, discarding the skins that may come off.
- Drizzle olive oil, smoked paprika, and sea salt on the chickpeas. Mix them with your hands or a spoon to coat evenly.
- Bake for 30-40 minutes until crispy.
- In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water. Blend until smooth.
- In a large bowl, mix the pasta, kale, crispy chickpeas, parmesan cheese, and dressing until well combined.
- Serve and enjoy!
