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A fresh and filling kale caesar pasta salad featuring crispy roasted chickpeas, tender massaged kale, gluten-free pasta, and a creamy, protein-rich caesar dressing made with mayo and Greek yogurt.

Ingredients

Scale
  • 8 ounces gluten free pasta
  • 5 cups de-stemmed and chopped kale
  • ¼ cup grated parmesan (plus 3 tablespoons for dressing)
  • 1 15 ounce can chickpeas
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt (for chickpeas)
  • ¼ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon salt (for dressing)
  • ¼ teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions; drain and set aside to cool.
  2. Preheat oven to 400°F.
  3. Drain and rinse the chickpeas, spread on towels and rub to dry and loosen skins; discard loose skins.
  4. Toss the chickpeas with olive oil, paprika, garlic powder, onion powder, and ¼ teaspoon salt.
  5. Spread chickpeas on a parchment-lined baking sheet and roast at 400°F for about 30 minutes, tossing once halfway, until golden and crispy.
  6. Remove tough stems from the kale and chop the leaves into bite-sized pieces.
  7. Rinse the kale in a colander and massage with your hands until softened.
  8. Pat the kale dry and transfer it to a large salad bowl.
  9. Whisk together mayonnaise, plain Greek yogurt, 3 tablespoons grated Parmesan, lemon juice, minced garlic, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until creamy.
  10. Add the cooled pasta, roasted chickpeas, ¼ cup grated Parmesan, and kale to the bowl and toss everything with the dressing.

Notes

For a vegan version, try a vegan caesar dressing for a dairy-free swap., Curly kale is preferred for texture, but lacinato (dinosaur) kale works well too and requires less massaging., Drying chickpeas thoroughly and rubbing off skins is key to getting them crispy., Massage kale with a pinch of salt or lemon juice to soften it and cut bitterness., Overcook gluten-free pasta slightly if making ahead to prevent it from becoming dry after refrigeration., Store leftovers in an airtight container in the fridge for up to 3 days; store dressing separately to keep textures fresh., Re-crisp chickpeas on a baking sheet at 350°F for 5–8 minutes before serving leftovers.

Nutrition

Find it online: https://cookingcrumbs.com/kale-caesar-pasta-salad/