Description
This Kale Caesar Pasta Salad is a delightful and nutritious dish combining gluten-free pasta, crispy roasted chickpeas, and fresh kale, all tossed in a creamy homemade Caesar dressing. Perfect for a wholesome lunch or a light dinner, this salad offers a satisfying blend of textures and flavors with a healthy twist on the traditional Caesar salad.
Ingredients
Scale
Salad Ingredients
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- 1/4 cup grated parmesan
- 1 15 ounce can chickpeas
Spices and Oil for Chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Dressing Ingredients
- 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 (204°C) in preparation for roasting the chickpeas.
- Prepare chickpeas: Drain and rinse the canned chickpeas thoroughly. Place them between two dish towels or paper towels and rub gently to remove the skins. Discard the skins that come off to ensure crispiness and a better texture.
- Toss chickpeas with oil and spices: Transfer the chickpeas to a bowl, drizzle with olive oil, and evenly coat them by tossing. Then add paprika, garlic powder, onion powder, and salt; toss again to distribute the spices well.
- Roast chickpeas: Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Bake for about 30 minutes or until they are golden and crispy, shaking the pan occasionally 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 under water in a strainer and massage it with your hands to soften the leaves.
- Dry kale and place in bowl: Drain the kale well to remove excess water and add it to a large salad bowl as the base of your salad.
- Make the dressing: In a separate bowl, whisk together mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine and toss salad: Once the pasta and roasted chickpeas have cooled slightly, add them to the bowl with the kale. Sprinkle with 1/4 cup grated parmesan and pour the dressing over the salad. Toss everything gently but thoroughly to coat all ingredients evenly.
- Serve: Enjoy your fresh and flavorful Kale Caesar Pasta Salad immediately for best texture, or chill briefly if preferred.
Notes
- Make sure to remove chickpea skins for the crispiest roasted chickpeas.
- You can substitute regular pasta if gluten is not a concern.
- Massaging kale softens it and makes it more pleasant to eat raw.
- For a vegan version, substitute mayonnaise and Greek yogurt with vegan alternatives and omit parmesan.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; add the dressing just before serving if storing separately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Kale Caesar Pasta Salad, gluten free pasta salad, roasted chickpeas salad, healthy pasta salad, Caesar dressing salad
