Description
This Kale Caesar Pasta Salad is a refreshing and nutritious dish perfect for summer gatherings or meal prep. Featuring tender kale, crispy chickpeas, and a creamy dressing, this salad is not only packed with protein but also bursting with flavor.
Ingredients
Scale
- 8 ounces gluten-free pasta
- 5 cups de-stemmed and chopped kale
- 1 can (15 ounces) chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 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
- Cook gluten-free pasta in a large pot of salted boiling water according to package directions. Drain and set aside to cool.
- Preheat oven to 400°F (200°C). Rinse and dry chickpeas; toss with olive oil, paprika, garlic powder, onion powder, and salt. Spread on a baking sheet and bake for about 30 minutes until crispy.
- Massage the chopped kale in a large bowl for about two minutes to soften it.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, parmesan cheese, lemon juice, minced garlic, dijon mustard, salt, and black pepper until smooth.
- Combine cooled pasta, roasted chickpeas, and kale in the large bowl. Add dressing and toss well to combine. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 15mg