Kale Caesar Pasta Salad (Print Version)
# Ingredients:
→ Crispy Smoked Chickpeas
01 -
1 can chickpeas (15 oz)
02 -
1 tbsp olive oil
03 -
1/2 tsp smoked paprika
04 -
1/4 tsp sea salt
→ Caesar Dressing (Vegan-Friendly)
05 -
3 tbsp olive oil
06 -
4 tbsp lemon juice
07 -
2 tbsp tahini
08 -
1 tbsp Dijon mustard
09 -
1 garlic clove
10 -
1 tsp nutritional yeast
11 -
1/4 tsp salt
12 -
1/4 tsp pepper
13 -
4 tbsp water
→ Salad
14 -
8oz pasta, cooked according to package directions (Fusilli Bucati Corti recommended)
15 -
1/3 cup grated parmesan cheese (omit for vegan)
16 -
5 cups shredded kale
# Instructions:
01 -
Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
02 -
Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
03 -
Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!
# Notes:
01 -
Massage the kale with olive oil to soften and enhance flavor.
02 -
Dry chickpeas well before roasting for extra crispiness.
03 -
Salt the pasta water for more flavorful pasta.
04 -
Cook pasta al dente to keep it firm in the salad.
05 -
Add extra cheese if you're a parmesan lover!
06 -
Adjust dressing consistency with water or lemon juice.