Description
This kale caesar pasta salad deserves a spot at your next summer barbecue! It has crispy chickpeas, massaged kale, your favorite pasta, and a creamy caesar dressing that’s higher in protein than most!
Ingredients
Base:
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- ¼ cup grated parmesan
- 1 15-ounce can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Caesar Dressing:
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 3 tablespoons grated parmesan
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.
2. Preheat the oven to 400°F.
3. Drain and rinse the chickpeas, then dry using a dish towel or paper towel. Rub between towels to remove excess water and skins. Discard skins.
4. Add chickpeas to a bowl and toss with olive oil, paprika, garlic powder, onion powder, and salt.
5. Spread chickpeas on a parchment-lined baking sheet and bake for 30 minutes or until golden and crispy.
6. Meanwhile, remove the stems from the kale and chop into small pieces. Rinse and massage under water to tenderize.
7. Dry the kale and add to a large salad bowl.
8. In a separate bowl, whisk together all ingredients for the Caesar dressing.
9. Once pasta and chickpeas are ready, add them to the bowl with the kale along with grated parmesan.
10. Toss everything with the Caesar dressing and serve.
Notes
For a vegan version, use a vegan Caesar dressing in place of the mayo/yogurt version.
Curly kale works well, but you can also use dinosaur (lacinato) kale.
Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 394
- Sugar: 1g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g