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Kale Caesar Pasta Salad with Crispy Chickpeas Recipe

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★★★★★

4.2 from 30 reviews

This Kale Caesar Pasta Salad is a vibrant and nutritious dish combining gluten-free pasta, crispy roasted chickpeas, and tender massaged kale, all tossed in a creamy, tangy Caesar-inspired dressing made with Greek yogurt and parmesan. Perfect as a hearty lunch or a refreshing side, it offers a delightful contrast of textures and flavors with wholesome ingredients.

Ingredients

Scale

Pasta and Salad

  • 8 ounces gluten free pasta
  • 5 cups de-stemmed and chopped kale
  • 1/4 cup grated parmesan
  • 1 (15 ounce) can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons grated parmesan
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the gluten free pasta and cook according to package instructions until al dente. Drain and set aside to cool.
  2. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas.
  3. Dry Chickpeas: Drain and rinse the chickpeas thoroughly. Place them between two dish towels or paper towels and rub to remove excess moisture and any loose skins. Discard the skins.
  4. Toss Chickpeas with Oil and Spices: In a bowl, toss the dried chickpeas with olive oil, paprika, garlic powder, onion powder, and salt until evenly coated.
  5. Bake Chickpeas: Spread the chickpeas on a baking sheet lined with parchment paper in a single layer. Bake for approximately 30 minutes, or until golden brown and crispy, stirring halfway through for even roasting.
  6. Prepare Kale: While chickpeas bake, remove stems from kale and chop into small pieces. Rinse under cold water in a strainer, then massage the kale with your hands to soften and break down the leaves. Dry thoroughly with a towel.
  7. Add Kale to Bowl: Place the dried, massaged kale into a large salad bowl.
  8. Whisk Dressing: In a separate bowl, whisk together mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and well combined.
  9. Combine Salad Ingredients: Once pasta is cooled and chickpeas are roasted, add both to the bowl with kale. Sprinkle the 1/4 cup grated parmesan over the mixture.
  10. Toss with Dressing and Serve: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly. Serve immediately and enjoy your flavorful Kale Caesar Pasta Salad!

Notes

  • Massaging the kale helps reduce bitterness and gives it a tender texture perfect for salads.
  • Roasted chickpeas can be made ahead and stored in an airtight container for up to 3 days for convenience.
  • Adjust seasoning of the dressing if you prefer it tangier or creamier.
  • Use gluten-free pasta to keep this recipe gluten-free friendly.
  • For extra crunch, consider adding toasted nuts or seeds.

Keywords: Kale Caesar Pasta Salad, Gluten Free Pasta Salad, Roasted Chickpeas Salad, Healthy Pasta Salad, Kale Salad, Caesar Dressing, Vegetarian Salad

Find it online: https://epicrecipebox.com/kale-caesar-pasta-salad-with-crispy-chickpeas-recipe/