A delicious twist on the classic Caesar salad, this Kale Caesar Pasta Salad combines hearty pasta, crispy smoked chickpeas, and fresh kale tossed in a creamy, tangy dressing. Perfect for a quick lunch or a satisfying dinner!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Scale
Crispy Smoked Chickpeas
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp sea salt
Caesar Dressing (Vegan-Friendly)
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- ¼ tsp salt
- ¼ tsp pepper
- 4 tbsp water
Salad
- 8 oz pasta (fusilli or your choice), cooked al dente
- ⅓ cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
Instructions
1. Crispy Smoked Chickpeas
- Preheat oven to 375°F (190°C).
- Drain and rinse chickpeas, then spread them on a baking sheet lined with paper towels.
- Roll them gently to dry thoroughly (removing excess moisture helps crispiness). Discard any loose skins.
- Toss chickpeas with olive oil, smoked paprika, and salt.
- Bake for 30–40 minutes, shaking the pan occasionally, until crispy.
2. Caesar Dressing
- In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water.
- Blend until smooth. Adjust consistency with extra water or lemon juice if needed.
3. Assemble the Salad
- In a large bowl, mix cooked pasta, kale, crispy chickpeas, and parmesan.
- Drizzle with dressing and toss well.
- Serve immediately or chill for later.
Notes
✅ Massage the kale with a little olive oil to soften it and reduce bitterness.
✅ Dry chickpeas well before roasting for maximum crispiness.
✅ Salt the pasta water generously for better flavor.
✅ Cook pasta al dente so it holds up in the salad.
✅ Add extra parmesan for a richer taste.
✅ Adjust dressing thickness with more water or lemon juice if needed.
Nutrition
- Calories: 430kcal per serving
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g