Kale Caesar Pasta Salad Recipe

Introduction

This Kale Caesar Pasta Salad is a fresh twist on a classic favorite, combining tender gluten-free pasta with hearty kale and crispy roasted chickpeas. Tossed in a creamy, tangy Caesar-style dressing, it’s a satisfying and nutritious meal perfect for lunch or a light dinner.

Ingredients

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

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside to cool.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: Drain and rinse the chickpeas. Place them between two clean towels or paper towels and rub gently to remove any skins. Discard the skins.
4. Step 4: Add the chickpeas to a bowl and toss with olive oil, paprika, garlic powder, onion powder, and 1/4 teaspoon salt until evenly coated.
5. Step 5: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for about 30 minutes or until golden and crispy, stirring halfway through.
6. Step 6: Meanwhile, remove the stems from the kale and chop the leaves into small pieces. Rinse under cold water in a strainer and massage the kale with your hands to soften it slightly.
7. Step 7: Dry the kale thoroughly, then transfer it to a large salad bowl.
8. Step 8: In a separate bowl, whisk together mayonnaise, Greek yogurt, 3 tablespoons grated parmesan, lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and black pepper to make the dressing.
9. Step 9: Add the cooled pasta, roasted chickpeas, and 1/4 cup grated parmesan to the bowl with the kale. Pour the dressing over and toss gently to combine.
10. Step 10: Serve immediately and enjoy your flavorful Kale Caesar Pasta Salad!

Tips & Variations

• Massage the kale well after washing to make it tender and less bitter.
• For extra crunch, add toasted pine nuts or walnuts as a topping.
• Substitute chickpeas with cooked chicken or tofu for added protein.
• Use vegan mayonnaise and skip parmesan to make this salad dairy-free.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the chickpeas before roasting.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the chickpeas crispy, store them separately and add just before serving. Reheat the chickpeas briefly in an oven or toaster oven if desired; the salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, you can use any type of pasta you prefer. Regular pasta works well in this recipe and may cook a bit faster.

How can I make this salad vegan?

Replace the mayonnaise with a vegan version and swap out the parmesan cheese for a vegan alternative or nutritional yeast. Make sure to check that all other ingredients are vegan-friendly.

Kale Caesar Pasta Salad Recipe

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★★★★★

4.6 from 79 reviews

This Kale Caesar Pasta Salad combines hearty gluten-free pasta, nutrient-packed kale, and crispy roasted chickpeas tossed in a creamy, tangy Caesar-style dressing. It’s a satisfying and healthy dish perfect for a light lunch or side at dinner, offering a delicious twist on classic Caesar salad with added plant-based protein and fiber. The roasted chickpeas add a crunchy texture, while the homemade dressing brings all the flavors together beautifully.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pasta and Salad

• 8 ounces gluten free pasta
• 5 cups de-stemmed and chopped kale
• 1/4 cup grated parmesan cheese
• 1 (15 ounce) can chickpeas, drained and rinsed

Roasted Chickpeas Seasoning

• 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 cheese
• 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 the package instructions until al dente. Drain and set aside to cool.
2. Preheat Oven: Preheat the 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 gently to remove excess water and any loose skins. Discard the skins.
4. Season Chickpeas: In a bowl, toss the dried chickpeas with olive oil, paprika, garlic powder, onion powder, and salt until evenly coated.
5. Roast Chickpeas: Spread the seasoned chickpeas on a baking sheet lined with parchment paper in a single layer. Bake for about 30 minutes or until they turn golden and crispy, stirring once halfway through for even roasting.
6. Prepare Kale: While the chickpeas roast, remove the stems from the kale and chop the leaves into small pieces. Rinse under cold water in a strainer. Massage the kale gently with your hands to soften and break it down.
7. Add Kale to Bowl: Dry the massaged kale thoroughly using paper towels or a clean kitchen towel, then transfer it into a large salad bowl.
8. Whisk Dressing: In a separate bowl, whisk together the mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
9. Combine Salad: Add the cooled pasta, roasted chickpeas, and 1/4 cup grated parmesan cheese to the bowl with kale. Pour the dressing over the salad and toss everything together until well combined.
10. Serve: Serve immediately to enjoy the full crunch of the roasted chickpeas, or chill slightly before serving if preferred.

Notes

• Massage the kale thoroughly to soften its texture and reduce bitterness.
• Be sure to dry the chickpeas well before roasting to ensure they crisp up properly.
• The roasted chickpeas can be stored separately and added fresh when serving to maintain their crunch.
• Adjust seasoning in the dressing to taste, adding more lemon juice or mustard for extra tang.
• This salad is best served the same day but can be refrigerated for up to 1 day.

Keywords: Kale Caesar Pasta Salad, gluten free pasta salad, roasted chickpeas salad, healthy pasta salad, vegetarian Caesar salad, easy pasta salad recipe, gluten free salad