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
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!):
- 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)
- â…“ 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