Description
A vibrant and healthy Kale Caesar Pasta Salad featuring gluten-free pasta, crispy baked chickpeas, and a creamy homemade Caesar dressing made with Greek yogurt and parmesan. This salad combines nutritious kale with protein-packed chickpeas for a satisfying and flavorful meal perfect for lunch or dinner.
Ingredients
Pasta and Chickpeas
- 8 ounces gluten free pasta
- 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
Salad
- 5 cups de-stemmed and chopped kale
- 1/4 cup grated parmesan
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 package instructions. Once cooked, drain and set aside to cool.
- Preheat oven. Preheat your oven to 400°F (200°C) to prepare for baking the chickpeas.
- Dry chickpeas. Drain and rinse the chickpeas thoroughly. Place them between two dish towels or paper towels and rub to remove excess water and any loose skins. Discard the skins.
- Toss chickpeas with oil and spices. Transfer the dried chickpeas to a bowl and toss with olive oil, paprika, garlic powder, onion powder, and 1/4 teaspoon salt until evenly coated.
- Bake chickpeas. Spread the seasoned chickpeas on a baking sheet lined with parchment paper and bake for approximately 30 minutes or until golden and crispy, stirring halfway through for even cooking.
- Prepare kale. While chickpeas bake, remove kale stems and chop the leaves into small pieces. Rinse under cold water using a strainer, then massage the kale with your hands to soften it slightly.
- Add kale to salad bowl. Dry the kale thoroughly and transfer it to a large salad bowl.
- Whisk dressing. In a separate bowl, whisk together mayonnaise, Greek yogurt, 3 tablespoons grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine all ingredients. Once the pasta has cooled and chickpeas are crispy, add them along with 1/4 cup grated parmesan to the kale in the salad bowl. Pour the dressing over and toss everything together until evenly coated.
- Serve. Serve the Kale Caesar Pasta Salad immediately or refrigerate for a short time before serving to allow flavors to meld. Enjoy your fresh, crunchy, and flavorful salad!
Notes
- Massage kale to reduce its bitterness and improve texture.
- Ensure chickpeas are thoroughly dried to achieve crispiness during baking.
- Use gluten-free pasta to keep the recipe gluten-free.
- You can substitute mayonnaise with additional Greek yogurt for a lighter dressing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
