Welcome to the first episode of Seriously Good Salads—and we’re kicking it off with a vibrant, texture-packed Kale Pasta Caesar Salad. Think creamy, zesty Caesar dressing, hearty pasta, nutrient-rich kale, and crispy smoked chickpeas that steal the show. Whether you’re meal-prepping, hosting brunch, or craving a nourishing lunch, this salad has your back.
Why You’ll Love Kale Pasta Caesar Salad
🥗 Creamy Caesar Dressing (Vegan-Friendly!): Made with tahini and nutritional yeast for a luscious texture without the dairy.
🌱 Kale Power: Massaged kale adds fiber, color, and crunch that holds up well even after dressing.
🔥 Crispy Chickpea Croutons: Smoked, oven-roasted, and totally addictive.
🍝 Pasta Perfect: A salad that eats like a meal—because carbs belong in salads too.
🔁 Fully Customizable: Add grilled chicken, avocado, tomatoes, or whatever your fridge offers.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 45–55 minutes
- Servings: 4
Ingredients
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!)
- 2 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, penne, or shells work well)
- ⅓ cup grated parmesan cheese
- 5 cups shredded kale (massage gently for tenderness)
How to Make Kale Pasta Caesar Salad
1️⃣ Crispy Smoked Chickpeas
Preheat oven to 375°F.
Pat chickpeas dry using paper towels—removing excess moisture and skins (for max crispiness).
Toss with olive oil, smoked paprika, and sea salt. Spread on a baking sheet.
Bake for 30–40 minutes, shaking the pan halfway through, until golden and crispy.
2️⃣ Make the Caesar Dressing
In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water.
Blend until smooth and creamy. Taste and adjust seasoning if needed.
3️⃣ Assemble the Salad
Cook pasta according to package instructions. Drain and cool slightly.
In a large bowl, toss the pasta, shredded kale, and parmesan cheese.
Add the dressing (as much as you like!) and toss to coat.
Top with crispy chickpeas just before serving.
Optional Add-Ins
- Grilled chicken or tofu
- Cherry tomatoes or cucumbers
- Avocado slices
- Extra lemon juice for brightness
Storage Tips
- Dressing: Store separately in the fridge for up to 5 days.
- Chickpeas: Best enjoyed fresh, but you can re-crisp them in a hot oven for a few minutes.
- Salad: Store dressed salad up to 2 days (kale holds up better than lettuce).
Nutrition Info (Estimate per Serving)
- Calories: ~390
- Carbs: ~42g
- Protein: ~12g
- Fat: ~20g
- Fiber: ~6g
Final Thoughts
This Kale Pasta Caesar Salad is proof that salads don’t have to be boring. With smoky chickpeas, hearty greens, and a creamy tahini dressing, it’s a fresh take on a classic that’s just as filling as it is flavorful. Perfect for lunch meal prep or your next salad night masterpiece!
Print
Kale Pasta Caesar Salad with Crispy Chickpeas 🌿
- Total Time: 45–55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Kale Pasta Caesar Salad is packed with flavor and texture—featuring creamy tahini Caesar dressing, hearty pasta, crisp kale, and smoky roasted chickpeas. It’s the perfect meal-prep salad or lunch-worthy side.
Ingredients
- 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!):
- 2 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, penne, or shells work well)
- ⅓ cup grated parmesan cheese
- 5 cups shredded kale (massage gently for tenderness)
Instructions
- Preheat oven to 375°F. Pat chickpeas dry using paper towels, removing excess moisture and skins. Toss with olive oil, smoked paprika, and sea salt. Spread on a baking sheet and bake for 30–40 minutes, shaking halfway through, until golden and crispy.
- In a blender, combine olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water. Blend until smooth and creamy. Adjust seasoning if needed.
- Cook pasta according to package instructions. Drain and cool slightly. In a large bowl, toss the pasta, shredded kale, and parmesan cheese. Add the dressing and toss to coat. Top with crispy chickpeas just before serving.
Notes
Store dressing separately for up to 5 days. Re-crisp chickpeas in a hot oven if needed. Dressed salad can be kept up to 2 days as kale holds up well.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Category: Salad
- Method: Baked, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Fat: 20g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
Keywords: kale salad, pasta salad, caesar salad, vegan caesar, crispy chickpeas