Description
Kale Caesar Pasta Salad is a healthy, flavorful twist on the traditional Caesar salad. This dish combines pasta, kale, crispy roasted chickpeas, and a creamy tahini Caesar dressing for a rich, dairy-free option. Packed with nutrition and crunch, it’s a perfect main course or side dish for any gathering. Easy to make and customizable, this salad will become a family favorite!
Ingredients
1 cup pasta (short pasta like fusilli)
3 cups kale, chopped
1/2 cup roasted chickpeas
1/4 cup Parmesan cheese (or vegan cheese for a dairy-free version)
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup tahini
1 clove garlic, minced
1 tsp Dijon mustard
1 tbsp nutritional yeast
Salt and pepper to taste
Water (to thin the dressing as needed)
Instructions
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Preheat your oven to 375°F (190°C) for the roasted chickpeas.
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Toss chickpeas in olive oil, smoked paprika, and salt, and bake for 30-40 minutes until crispy.
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In a blender, combine olive oil, lemon juice, tahini, garlic, Dijon mustard, nutritional yeast, salt, and pepper. Add water as needed to adjust the dressing’s consistency.
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In a large salad bowl, combine the cooked pasta, chopped kale, roasted chickpeas, and Parmesan cheese.
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Pour the tahini Caesar dressing over the salad and toss to coat evenly.
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Serve immediately or chill before serving. Adjust seasoning as needed.
Notes
Protein options: Add grilled chicken, shrimp, or tofu for extra protein.
Gluten-free: Use gluten-free pasta to accommodate dietary needs.
Additional veggies: Add cherry tomatoes, cucumbers, or bell peppers for more freshness.
Chickpea tip: Dry chickpeas thoroughly before roasting for maximum crispiness.
