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Kale Caesar Pasta Salad Recipe

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4 from 12 reviews

A vibrant and healthy Kale Caesar Pasta Salad featuring crispy smoked chickpeas, a creamy tahini-based Caesar dressing, and tender pasta tossed with fresh kale and Parmesan cheese. This gluten-free-friendly salad combines smoky, tangy, and savory flavors to create a satisfying meal perfect for lunch or dinner.

Ingredients

Crispy Smoked Chickpeas

  • 1 can chickpeas (15 oz)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt

Caesar Dressing

  • 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

Salad

  • 8 oz pasta (Fusilli Bucati Corti recommended), cooked according to package directions
  • 1/3 cup grated Parmesan cheese (optional for vegan)
  • 5 cups shredded kale

Instructions

  1. Prepare the Chickpeas: Preheat your oven to 375°F (190°C). Drain and rinse the canned chickpeas thoroughly. Place them on a baking pan lined with two paper towels, then roll the chickpeas in the towels to absorb excess moisture. Discard any chickpea skins that come off; this step helps achieve a crispier texture. Drizzle the chickpeas with 1 tablespoon of olive oil, smoked paprika, and sea salt. Toss until evenly coated.
  2. Bake the Chickpeas: Spread the seasoned chickpeas evenly on the baking pan. Bake for 30 to 40 minutes, until they are crispy and golden, shaking the pan occasionally to ensure even cooking.
  3. Make the Caesar Dressing: In a blender, combine 3 tablespoons olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water. Blend until the dressing is smooth and creamy.
  4. Cook the Pasta: Prepare the pasta according to the package instructions until al dente. Drain and set aside.
  5. Assemble the Salad: In a large bowl, mix the cooked pasta, shredded kale, crispy baked chickpeas, Parmesan cheese, and the prepared Caesar dressing. Toss well to combine all flavors evenly.
  6. Serve: Serve immediately for best texture, enjoying the mix of crunchy chickpeas, fresh kale, and flavorful dressing.

Notes

  • For a vegan version, omit the Parmesan cheese and ensure the dressing ingredients comply with your dietary preferences.
  • Shaking the baking pan halfway through cooking the chickpeas helps them crisp evenly.
  • You can substitute other pasta shapes if Fusilli Bucati Corti is not available.
  • Adjust the amount of lemon juice or Dijon mustard in the dressing for more tang or spice according to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. The chickpeas may lose some crispiness.

Find it online: https://bitezly.com/kale-caesar-pasta-salad-recipe/