Description
Kale Caesar Pasta Salad is a vibrant and nutritious dish that perfectly combines the crunch of roasted chickpeas, the freshness of massaged kale, and the comforting taste of pasta, all enveloped in a creamy dressing. This salad is not only packed with protein and essential vitamins but also offers a delightful twist to the classic Caesar salad. Ideal for summer barbecues, potlucks, or as a satisfying meal prep option, this recipe is both easy to prepare and highly versatile. Enjoy it as a main course or pair it with grilled vegetables for a refreshing side dish that everyone will adore.
Ingredients
Scale
- 8 ounces gluten-free pasta
- 5 cups de-stemmed and chopped kale
- 1 can (15 ounces) chickpeas
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 400°F (200°C). Rinse and dry chickpeas, then toss with olive oil and spices. Spread on a baking sheet and roast for about 30 minutes until crispy.
- While chickpeas roast, massage kale with your hands for a few minutes until softened. Place in a large bowl.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, Parmesan cheese, lemon juice, minced garlic, Dijon mustard, salt, and pepper until smooth.
- Add cooled pasta and roasted chickpeas to the bowl with kale. Pour dressing over and toss until well mixed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg