Kale Caesar Pasta Salad with Crispy Chickpeas Recipe

Introduction

This Kale Caesar Pasta Salad combines hearty pasta, crunchy roasted chickpeas, and nutrient-packed kale all tossed in a creamy, tangy vegan Caesar dressing. It’s a satisfying and flavorful dish perfect for a quick lunch or a light dinner.

Ingredients

• 1 can chickpeas (15 oz), drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 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
• 8 oz pasta (such as Fusilli Bucati Corti), cooked according to package directions
• 5 cups shredded kale
• 1/3 cup grated parmesan cheese (omit or use a vegan alternative for vegan)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Drain and rinse the chickpeas thoroughly. Place them on a baking pan lined with two paper towels and gently roll to remove excess moisture and any loose skins. Discard the skins to help the chickpeas crisp up.
2. Step 2: Drizzle the chickpeas with 1 tablespoon olive oil, smoked paprika, and sea salt. Toss until evenly coated. Spread them out in a single layer and bake for 30-40 minutes, shaking the pan occasionally, until crisp and golden brown.
3. Step 3: While the chickpeas roast, prepare the dressing. In a blender, combine 3 tablespoons olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water. Blend until smooth and creamy. Taste and adjust seasoning if needed.
4. Step 4: In a large salad bowl, add the cooked and cooled pasta, shredded kale, roasted chickpeas, and grated parmesan cheese if using.
5. Step 5: Pour the Caesar dressing over the salad and toss well to combine and coat evenly.
6. Step 6: Portion the salad into bowls or plates. Serve immediately for best texture, or keep chilled and add the chickpeas just before serving to maintain their crispiness.

Tips & Variations

• For extra crunch, use leftover chickpeas as a topping on salads or soups.
• Substitute kale with other hearty greens like spinach or Swiss chard for variation.
• To make this dish fully vegan, omit the parmesan or use a plant-based cheese alternative.
• Feel free to swap the pasta for gluten-free varieties to suit dietary needs.

Storage

Store the salad without the chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the roasted chickpeas separately to maintain their crispiness. Reheat the chickpeas briefly in the oven before adding to the salad if desired. The salad is best served fresh but can be enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas without roasting them?

Yes, but roasting the chickpeas adds a delightful crunch and enhances their flavor, making the salad more enjoyable.

Is the dressing suitable for vegans?

The dressing is vegan-friendly, especially if you omit the parmesan cheese or replace it with a vegan alternative.

Kale Caesar Pasta Salad with Crispy Chickpeas Recipe

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★★★★★

4.9 from 71 reviews

This Kale Caesar Pasta Salad is a vibrant, nutritious dish featuring crispy oven-roasted chickpeas, a creamy tahini-based Caesar dressing, tender kale, and perfectly cooked pasta. Topped with grated parmesan cheese, it offers a delicious blend of textures and flavors, making it a perfect light lunch or satisfying side.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crispy Chickpeas

• 1 can chickpeas (15 oz), drained and rinsed
• 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 (such as Fusilli Bucati Corti), cooked according to package directions
• 5 cups shredded kale
• 1/3 cup grated parmesan cheese (omit or use a vegan alternative for vegan option)

Instructions

1. Prepare the Crispy Chickpeas: Preheat your oven to 375°F (190°C). Drain and rinse the chickpeas thoroughly. Place them on a baking pan lined with two paper towels and gently roll to remove excess moisture and any loose skins, discarding the skins for extra crispiness. Drizzle olive oil, smoked paprika, and sea salt over the chickpeas and toss to coat evenly. Spread them out in an even layer and bake for 30-40 minutes, shaking the pan occasionally, until crisp and golden brown.
2. Make the Caesar Dressing: 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 completely smooth and creamy. Taste and adjust seasoning as needed.
3. Assemble the Salad: In a large salad bowl, add the cooked and cooled pasta, shredded kale, baked chickpeas, and grated parmesan cheese if using. Pour the Caesar dressing over the salad and toss everything until well combined and evenly coated.
4. Serve: Portion the salad into bowls or onto plates. Serve immediately to enjoy the best texture or keep the salad chilled and add chickpeas just before serving to maintain their crispiness.

Notes

• For a vegan version, omit the parmesan cheese or use a vegan cheese alternative.
• To keep chickpeas extra crispy, add them just before serving instead of mixing them in advance.
• You can substitute Fusilli Bucati Corti with any pasta shape you prefer.
• Adjust the seasoning in the dressing to your taste, especially the lemon juice and salt.
• Leftovers can be refrigerated for up to 2 days; add chickpeas fresh when serving to retain crunch.

Keywords: Kale Caesar Pasta Salad, crispy chickpeas, tahini Caesar dressing, healthy pasta salad, vegetarian salad, Mediterranean salad