Description
A vibrant and healthy Kale Caesar Pasta Salad featuring gluten-free pasta, crispy roasted chickpeas, and a creamy homemade Caesar dressing made with Greek yogurt and parmesan. This salad combines hearty greens with protein-packed chickpeas and a zesty dressing for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Pasta & Salad Base
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- 1/4 cup grated parmesan
- 1 15 ounce can chickpeas
Roasted Chickpeas
- 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
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions. Once cooked, drain and set aside to cool.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chickpeas.
- 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.
- Toss Chickpeas with Oil and Spices: Place the dried chickpeas in a bowl, drizzle with olive oil, and toss to coat evenly. Then sprinkle with paprika, garlic powder, onion powder, and salt, mixing well to distribute the spices.
- Bake Chickpeas: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for about 30 minutes or until they are golden brown and crispy, shaking the pan halfway through for even roasting.
- Prepare Kale: While the chickpeas roast, remove the stems from the kale and chop the leaves into small pieces. Rinse the kale thoroughly in a strainer under running water, then massage it gently with your hands to soften the texture. Dry the kale completely before transferring it to a large salad bowl.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine Salad: Once the pasta has cooled and the chickpeas are crispy, add them both to the large bowl with the prepared kale. Sprinkle with 1/4 cup grated parmesan and pour the dressing over the salad. Toss everything thoroughly to coat the ingredients evenly with the dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crispy textures, or refrigerate briefly and serve chilled.
Notes
- Massaging the kale helps to soften its texture and makes it more palatable for salads.
- For best crispiness, ensure the chickpeas are thoroughly dried before roasting.
- You can substitute mayonnaise with a vegan alternative to make this dish vegan-friendly.
- Use gluten-free pasta to keep the recipe suitable for gluten intolerant individuals.
- Leftovers can be stored in the refrigerator for up to 2 days but chickpeas lose their crispiness over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
