Description
Pasta caesar salad with kale and crispy roasted chickpeas! What could be better?
Ingredients
Units
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
- 8oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
- 1/3 cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
Instructions
- Crispy smoked chickpeas: Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
- Caesar dressing: blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
- Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!
Notes
- Massage the kale with olive oil if you want a softer texutre.
- Dry chickpeas well before roasting for extra crispiness.
- Salt the pasta water for more flavourful pasta.
- Cook pasta al dente to keep it firm in the salad.
- Add extra cheese if you’re a parmesan lover!
- Thin out the dressing with water or lemon juice if needed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 430
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g