Kale Caesar Pasta Salad with Crispy Spiced Chickpeas Recipe
Introduction
This Kale Caesar Pasta Salad is a vibrant twist on the classic Caesar, combining crispy smoked chickpeas, tender pasta, and hearty kale tossed in a creamy tahini dressing. It’s a satisfying dish perfect for lunch or a light dinner that packs flavor and nutrition in every bite.
Ingredients
- 1 can chickpeas (15 oz)
- 1 tbsp olive oil (for chickpeas)
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt (for chickpeas)
- 3 tbsp olive oil (for dressing)
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- 1/4 tsp salt (for dressing)
- 1/4 tsp pepper
- 4 tbsp water
- 8 oz pasta, cooked according to package directions (fusilli bucati corti recommended)
- 1/3 cup grated parmesan cheese (optional, omit for vegan)
- 5 cups shredded kale
Instructions
- Step 1: Preheat the oven to 375°F. Drain and rinse the chickpeas, then place them on a baking pan between two paper towels. Roll the chickpeas in the towels to remove as much water as possible, discarding any skins that come off to ensure crispiness.
- Step 2: Drizzle 1 tablespoon olive oil, smoked paprika, and 1/4 teaspoon sea salt over the chickpeas. Toss to coat evenly, then spread them out on the baking pan and bake for 30 to 40 minutes until crispy.
- Step 3: While the chickpeas bake, prepare the dressing. Combine 3 tablespoons olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, 1/4 teaspoon salt, pepper, and water in a blender. Blend until smooth and creamy.
- Step 4: Cook the pasta according to package instructions. Drain and let cool slightly.
- Step 5: In a large bowl, mix together the cooked pasta, shredded kale, crispy chickpeas, parmesan cheese (if using), and the prepared dressing until everything is well coated.
- Step 6: Serve immediately and enjoy this flavorful and nutrient-packed salad!
Tips & Variations
- For extra crunch, toast the kale lightly before mixing it in.
- Use gluten-free pasta to make the dish gluten-free.
- Swap parmesan for a vegan cheese alternative or nutritional yeast to keep it vegan.
- Add cherry tomatoes or avocado for added freshness and texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the crispy chickpeas separate if possible to maintain their crunch. Reheat the chickpeas in a toaster oven or oven before adding back to the salad. The salad is best served fresh as kale may wilt over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of kale?
Yes, you can substitute kale with spinach, arugula, or romaine lettuce depending on your preference. Keep in mind that softer greens may wilt faster.
Is this recipe vegan?
The recipe is mostly vegan except for the parmesan cheese. To keep it vegan, simply omit the cheese or use a vegan cheese substitute.
Print
Kale Caesar Pasta Salad with Crispy Spiced Chickpeas Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Kale Caesar Pasta Salad combines the hearty texture of pasta with nutritious kale and crispy smoked chickpeas, all tossed in a creamy, tangy tahini-based Caesar dressing. It offers a flavorful, protein-packed twist on the classic Caesar salad, making it perfect for a satisfying lunch or a light 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
Main Salad
- 8 oz pasta, cooked according to package directions (Fusilli Bucati Corti recommended)
- 1/3 cup grated parmesan cheese (optional, omit for vegan)
- 5 cups shredded kale
Instructions
- Prepare Crispy Smoked Chickpeas: Preheat your oven to 375°F (190°C). Drain and rinse the chickpeas thoroughly. Place them between two paper towels and roll to remove as much moisture as possible, discarding any skins that come off to help achieve crispiness. Toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, and 1/4 teaspoon of sea salt until evenly coated. Spread them evenly on a baking pan and bake for 30-40 minutes until crisp, stirring halfway through to ensure even roasting.
- Make the Caesar Dressing: In a blender, combine 3 tablespoons olive oil, 4 tablespoons lemon juice, 2 tablespoons tahini, 1 tablespoon Dijon mustard, 1 garlic clove, 1 teaspoon nutritional yeast, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 4 tablespoons water. Blend until the mixture is smooth and creamy.
- Cook the Pasta: Cook 8 ounces of pasta according to the package instructions until al dente. Drain well and let it cool slightly.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, 5 cups of shredded kale, the crispy smoked chickpeas, and 1/3 cup grated parmesan cheese (omit if vegan). Pour the prepared dressing over the salad and toss thoroughly to combine all ingredients evenly.
- Serve: Serve immediately and enjoy your refreshing Kale Caesar Pasta Salad packed with flavor and texture.
Notes
- For a vegan version, omit the parmesan cheese or replace it with a vegan cheese alternative or extra nutritional yeast.
- Ensure chickpeas are dried well before baking to achieve maximum crispiness.
- You can use any pasta shape, but fusilli or similar varieties hold dressing well.
- Adjust seasoning in the dressing to taste, adding more salt, lemon, or mustard if desired.
- Leftovers keep well refrigerated for up to 2 days; add dressing just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Kale Caesar Salad, Pasta Salad, Chickpeas, Healthy Salad, Vegetarian Salad, Tahini Dressing, Roasted Chickpeas
