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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/kale-caesar-pasta-salad-recipe/