Kale Pasta Caesar Salad! – A Delicious Twist on a Classic Favorite
A delicious twist on the classic Caesar salad—packed with crispy roasted chickpeas, tender kale, and a creamy vegan-friendly dressing! Perfect for a quick lunch or a hearty side dish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 min
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 pat dry between paper towels (remove loose skins for crispiness).
- Toss with olive oil, smoked paprika, and salt.
- Roast for 30–40 minutes, shaking the pan occasionally, until golden and crispy.
2. Caesar Dressing
- Blend all dressing ingredients until smooth. Adjust water or lemon juice for desired consistency.
3. Assemble the Salad
- In a large bowl, combine cooked pasta, kale, roasted chickpeas, and parmesan (if using).
- 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 enhance flavor.
✅ Dry chickpeas thoroughly 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 (or vegan cheese for a plant-based version).
Nutrition
- Calories: 430 kcal per serving, ¼ of recipe
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g