Kale Caesar Pasta Salad
Ingredients
- 1 can chickpeas
15 oz
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 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
- 8oz pasta
cooked according to package directions
- 1/3 cup grated parmesan cheese
omit for vegan
- 5 cups shredded kale
Directions
- 1
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.
- 2
blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
- 3
Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!
Kale Caesar Pasta Salad
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Ratings & Reviews
Based on 15 ratings