Kale Caesar Pasta Salad
by: claire cary
This kale caesar pasta salad deserves a spot at your next summer barbecue! It has crispy chickpeas. massaged kale, your favorite pasta and a creamy caesar dressing that's higher in protein than most!
Ingredients
Base
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- ¼ cup grated parmesan
- 1 15 ounce can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Caesar Dressing
- ¼ cup mayonaisse
- ¼ cup plain greek yogurt
- 3 tablespoons grated parmesan
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 ½ teaspoons dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.8 ounces gluten free pasta
- Preheat the oven to 400 Fahrenheit.
- Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.
- Add to a bowl and toss with the oil, then the spices and salt.1 15 ounce can chickpeas, 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt
- Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.
- Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.5 cups de-stemmed and chopped kale
- Dry it off then add to a large salad bowl.
- Whisk together all ingredients for the dressing.1/4 cup mayonaisse, 1/4 cup plain greek yogurt, 3 tablespoons grated parmesan, 1 tablespoon lemon juice, 1 clove garlic, 1 1/2 teaspoons dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, parmesan and toss with the dressing. Enjoy!
Notes
For a vegan version, use my vegan caesar dressing.
I used curly kale but you can use dinosaur (lacinato) kale if you prefer.
Serving: 1.5cup / Calories: 394kcal / Carbohydrates: 50g / Protein: 8g / Fat: 18g / Saturated Fat: 4g / Sodium: 740mg / Fiber: 2g / Sugar: 1g
