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°F (190°C). Drain and rinse the chickpeas thoroughly. Place them on a baking sheet between two paper towels. Roll the chickpeas in the paper towels to remove as much moisture as possible. Some skins will come off the chickpeas during this process - discard these skins as removing them will help the chickpeas get crispier.
02 -
In a bowl, combine the dried chickpeas with olive oil, smoked paprika, and sea salt. Mix thoroughly using your hands or a spoon until all chickpeas are evenly coated. Spread the seasoned chickpeas in a single layer on the baking sheet. Bake for 30-40 minutes, or until the chickpeas are golden and crispy.
03 -
While the chickpeas are roasting, prepare the dressing. In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water. Blend until smooth and creamy. If the dressing is too thick, add a little more water or lemon juice until desired consistency is reached.
04 -
Cook the pasta according to package directions, preferably al dente so it remains firm in the salad. Remember to salt the pasta water for better flavor. Once cooked, drain the pasta and rinse with cold water to stop the cooking process.
05 -
If you haven't already, remove the tough stems from the kale and shred the leaves. For a softer texture and better flavor, consider massaging the shredded kale with a little olive oil for 1-2 minutes.
06 -
In a large bowl, combine the cooked pasta, shredded kale, roasted chickpeas, and grated parmesan cheese (omit for vegan version). Pour the caesar dressing over the salad ingredients and toss thoroughly until everything is well coated with the dressing.
07 -
Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld. The salad can be served as a main dish or as a side.
# Notes:
01 -
Massaging the kale with olive oil helps to soften it and enhance its flavor.
02 -
For extra crispy chickpeas, make sure to dry them thoroughly before roasting and remove as many skins as possible.
03 -
This salad works great for meal prep and can be stored in the refrigerator for up to 3 days.
04 -
For a vegan version, simply omit the parmesan cheese or replace it with a vegan alternative.