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Kale Caesar Pasta Salad
why make this recipe
Kale Caesar Pasta Salad is a delightful twist on the classic Caesar salad. It combines the richness of a creamy dressing with the nutritious crunch of kale and the heartiness of pasta. This salad is perfect for any meal and can be enjoyed warm or cold. It’s also a fantastic way to incorporate more greens into your diet while still satisfying your craving for something creamy and delicious.
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. Discard any loose skins for extra crispiness.
- Drizzle olive oil, smoked paprika, and sea salt on the chickpeas. Mix with your hands or a spoon until evenly coated. 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, add the cooked pasta, shredded kale, baked chickpeas, parmesan cheese, and the dressing. Mix everything together to combine.
- Serve and enjoy!
how to serve Kale Caesar Pasta Salad
Kale Caesar Pasta Salad can be served as a main dish or a side. It’s great for lunch, dinner, or even as a picnic option. You can enjoy it right after making or let it chill in the fridge for a bit for a cooler meal.
how to store Kale Caesar Pasta Salad
To store Kale Caesar Pasta Salad, keep it in an airtight container in the fridge for up to 3 days. If you have leftover dressing, store it separately to keep the salad fresh longer.
tips to make Kale Caesar Pasta Salad
- Make sure to dry the chickpeas well before baking them for extra crunch.
- Feel free to adjust the amount of lemon juice and tahini to suit your taste.
- If you’re looking for a vegan version, simply omit the parmesan cheese or use a vegan alternative.
variation
You can add grilled chicken or shrimp for extra protein, or toss in your favorite vegetables like cherry tomatoes or avocado for a different flavor.
FAQs
1. Can I use other types of greens instead of kale?
Yes, you can use spinach or arugula. Just make sure to adjust the amount since these greens can vary in volume.
2. Can I meal prep this salad for the week?
Absolutely! Just keep the dressing separate until you’re ready to serve to maintain freshness.
3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta instead of regular pasta. All other ingredients are naturally gluten-free.
Kale Caesar Pasta Salad
A delightful twist on the classic Caesar salad, combining creamy dressing, crispy chickpeas, nutritious kale, and heartiness of pasta, perfect for any meal.
Ingredients
For the chickpeas
- 1 can chickpeas (15 oz)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
For the dressing
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 clove garlic
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
For the salad
- 8 oz pasta, cooked according to package directions (Fusilli Bucati Corti)
- 1/3 cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
Instructions
Preparation
- 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. Discard any loose skins for extra crispiness.
- Drizzle olive oil, smoked paprika, and sea salt on the chickpeas. Mix with your hands or a spoon until evenly coated.
- Bake for 30-40 minutes until crispy.
Making the Dressing
- In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water. Blend until smooth.
Combining Ingredients
- In a large bowl, add the cooked pasta, shredded kale, baked chickpeas, parmesan cheese, and the dressing.
- Mix everything together to combine.
Notes
Make sure to dry the chickpeas well before baking them for extra crunch. Feel free to adjust the amount of lemon juice and tahini to suit your taste. For a vegan version, omit the parmesan cheese or use a vegan alternative.
