Description
Pasta Caesar salad with kale and crispy roasted chickpeas! What could be better?
Ingredients
Crispy smoked chickpeas
- 1 can chickpeas (15 oz)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
Caesar dressing (vegan-friendly)
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
Salad
- 8 oz pasta, cooked according to package directions (Fusilli Bucati Corti recommended)
- 1/3 cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
Instructions
1. Preheat the oven to 375°F.
2. Drain and rinse the chickpeas, then place them on a baking pan between two paper towels.
3. Roll the chickpeas in the towels to dry and remove as much water as possible. Discard loose skins.
4. Drizzle olive oil, smoked paprika, and sea salt over the chickpeas. Mix until evenly coated.
5. Bake chickpeas for 30-40 minutes until crispy.
6. To make the Caesar dressing, blend olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water until smooth.
7. Add the cooked pasta, shredded kale, roasted chickpeas, parmesan cheese, and dressing to a large bowl.
8. Mix everything together to combine.
9. Serve and enjoy!
Notes
Massage the kale with olive oil for a softer texture.
Dry chickpeas thoroughly before roasting for maximum crispiness.
Salt your pasta water to enhance flavor.
Cook pasta al dente to help it hold up in the salad.
Add more parmesan if you love a cheesy Caesar.
Thin the dressing with extra water or lemon juice if it’s too thick.