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Delicious Kale Caesar Pasta Salad with roasted chickpeas, kale, and lemon on a wooden table.
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Pasta Caesar Salad

Pasta caesar salad with kale and crispy roasted chickpeas! What could be better?
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Italian
Servings: 4 people
Calories: 430kcal
Author: 1
Cost: $10

Ingredients

Chickpeas

  • 1 can chickpeas 15 oz
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt

Dressing

  • 3 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1 tsp nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp water

Pasta Salad

  • 8 oz pasta cooked according to package directions (e.g., Fusilli Bucati Corti)
  • 1 cup grated parmesan cheese omit for vegan
  • 5 cups shredded kale

Instructions

  • 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. Discard the skins and then drizzle olive oil, smocked paprika and sea salt on the chickpeas. Mix until evenly coated and bake for 30-40 minutes.
  • Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
  • Mix the salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!

Notes

Serve immediately for best texture.