Kale Caesar Pasta Salad (Print Version)
# Ingredients:
→ Golden Crispy Chickpeas
01 -
1/4 tsp sea salt
02 -
1/2 tsp smoked paprika
03 -
1 tbsp olive oil
04 -
1 can (15 oz) chickpeas
→ Vegan Caesar Sauce
05 -
4 tbsp water
06 -
1 garlic clove
07 -
1/4 tsp salt
08 -
4 tbsp lemon juice
09 -
1/4 tsp pepper
10 -
3 tbsp olive oil
11 -
1 tsp nutritional yeast
12 -
2 tbsp tahini
13 -
1 tbsp Dijon mustard
→ Pasta Kale Salad
14 -
5 cups kale, shredded
15 -
8 oz cooked pasta (Fusilli Bucati Corti preferred)
16 -
1/3 cup parmesan cheese, grated (skip for vegan)
# Instructions:
01 -
Set your oven to 375°F (190°C). Open, drain, and rinse your chickpeas well. Lay them on a baking tray with paper towels, covering them with another towel on top. Roll them around a bit to dry them off and remove any loose skins. Toss any skins you find—they keep the chickpeas from getting crunchy.
02 -
Mix the dried chickpeas with olive oil, smoked paprika, and sea salt in a bowl. Make sure they’re all coated evenly using your hands or a spoon. Spread them out on a baking sheet so they don’t overlap. Let them bake for 30-40 minutes until they’re golden and have a crunch.
03 -
As the chickpeas roast, take care of the dressing. Toss olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water into a blender. Blend till silky smooth. If it seems thick, thin it out with a splash of water or more lemon juice.
04 -
Prepare the pasta by following what’s on the package. Cook it al dente so it stays firm in your salad. Don’t forget to add salt to the water for better taste. Once done, drain and rinse it under cold water to keep it from overcooking.
05 -
Cut out those tough kale stems if you haven’t yet. Shred the leaves into thin strips. For softer and tastier kale, rub a bit of olive oil into it for a minute or two with your hands.
06 -
In a big mixing bowl, combine your cooked pasta, shredded kale, crispy chickpeas, and grated parmesan (skip for vegan). Pour the Caesar dressing on top and mix till everything’s nicely coated.
07 -
Dig in right away or pop it in the fridge for about half an hour to let the flavors blend. You can serve it as a main course or give it a side role.
# Notes:
01 -
Massaging kale with olive oil makes it softer and tastier.
02 -
For extra crunch, dry chickpeas well and remove any loose skins they’ve shed.
03 -
This salad keeps well for meal-prepping—store it in the fridge for 3 days max.
04 -
To make it vegan, leave out the parmesan or opt for a dairy-free alternative.