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Kale caesar pasta salad with chickpeas, shredded Parmesan, and creamy Caesar dressing tossed together.

Kale Caesar Pasta Salad with Crispy Chickpeas

Kale caesar pasta salad built on gluten-free pasta, massaged kale, roasted chickpeas and a Greek yogurt Caesar dressing. Ready in 50 minutes and serves 4.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 8 oz gluten-free pasta 227 g
  • 5 cups kale de-stemmed and chopped
  • 1/4 cup grated Parmesan cheese 25 g
  • 1 15-oz can chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3 tbsp grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. In a large pot, bring salted water to a boil, then cook the pasta as directed on the package. Set it aside to cool.
  2. Set the oven to 400°F (205°C).
  3. Rinse and drain the chickpeas, then place them on a dish towel or paper towel. Rub them between two towels or paper towels to remove moisture and any skins. Throw away the skins.
  4. Put the chickpeas in a bowl and mix with the oil, followed by the spices and salt.
  5. Spread them on a baking sheet lined with parchment paper and bake for about 30 minutes, until golden and crispy.
  6. In the meantime, strip the stems from the kale and cut it into small pieces. Rinse it under water in a strainer and massage with your hands to soften it slightly.
  7. Pat the kale dry, then put it in a large salad bowl.
  8. Whisk all dressing ingredients together.
  9. Once the pasta and chickpeas are ready, add them to the bowl with the kale, then add the Parmesan and toss with the dressing. Enjoy!