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Kale Caesar Pasta Salad with Roasted Chickpeas Recipe

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★★★★★

4.7 from 73 reviews

This vibrant Kale Caesar Pasta Salad is a nutritious and flavorful meal combining gluten-free pasta, crispy roasted chickpeas, and fresh kale, all tossed in a creamy, tangy Caesar-style dressing made with Greek yogurt and mayonnaise. Perfect for a light lunch or a healthy side dish, this salad is both satisfying and packed with wholesome ingredients.

Ingredients

Scale

Pasta and Salad

  • 8 ounces gluten free pasta
  • 5 cups de-stemmed and chopped kale
  • 1/4 cup grated parmesan
  • 1 15 ounce can chickpeas

Roasted Chickpea Seasoning

  • 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

  1. 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 the pasta aside to cool.
  2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chickpeas.
  3. Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly. Pat them dry using a dish towel or paper towels by rubbing between two towels to remove moisture and any loose skins. Discard the skins removed.
  4. Toss Chickpeas with Seasoning: Place the dried chickpeas in a bowl. Add olive oil and toss to coat evenly. Then sprinkle the paprika, garlic powder, onion powder, and salt over the chickpeas, mixing well to evenly distribute the spices.
  5. Roast Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30 minutes or until they turn golden brown and become crispy. Remove from oven and let cool.
  6. Prepare Kale: While the chickpeas are roasting, remove the stems from the kale and chop it into small pieces. Rinse the kale under running water using a strainer. Massage the kale with your hands to soften and break down the leaves slightly.
  7. Dry and Combine Kale: Pat the kale dry thoroughly with a towel to avoid excess moisture. Transfer the kale into a large salad bowl.
  8. Make Dressing: In a separate bowl, whisk together the mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until the dressing is smooth and creamy.
  9. Combine Salad: Add the cooled pasta and crispy roasted chickpeas to the bowl with the kale. Sprinkle in the 1/4 cup grated parmesan. Pour the dressing over the salad and toss everything gently but thoroughly until well combined.
  10. Serve: Serve the Kale Caesar Pasta Salad immediately or chill it briefly for a cooler salad. Enjoy this healthy, flavorful dish as a main meal or a hearty side!

Notes

  • Make sure the chickpeas are completely dry before roasting to ensure maximum crispiness.
  • Massaging the kale softens the leaves and makes them easier to eat raw in the salad.
  • Use gluten-free pasta to keep the salad gluten free and suitable for sensitive diets.
  • This salad can be prepared ahead and stored refrigerated for up to 2 days; add the dressing just before serving for best texture.
  • If you prefer a vegan version, substitute mayonnaise with vegan mayonnaise and parmesan with a vegan cheese alternative or nutritional yeast.

Keywords: Kale Caesar Pasta Salad, Gluten Free Pasta Salad, Roasted Chickpea Salad, Healthy Pasta Salad, Gluten Free Salad, Kale Salad, Caesar Dressing

Find it online: https://freshrecipehub.com/kale-caesar-pasta-salad-with-roasted-chickpeas-recipe/