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Kale Caesar Pasta Salad

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This kale caesar pasta salad combines hearty pasta, tender massaged kale, crispy roasted chickpeas, and a creamy homemade caesar-style dressing for a fresh and satisfying meal. Packed with texture, flavor, and protein, it works perfectly as a light dinner, side dish, or meal prep lunch.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

  • 8 ounces gluten free pasta
  • 5 cups de-stemmed and chopped kale
  • 1/4 cup grated parmesan cheese
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • For the dressing:
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and let cool slightly.
  2. Preheat the oven to 400°F (200°C).
  3. Drain, rinse, and thoroughly dry the chickpeas. Remove loose skins if desired.
  4. Toss the chickpeas with olive oil, paprika, garlic powder, onion powder, and salt.
  5. Spread the chickpeas on a parchment-lined baking sheet and roast for about 30 minutes, stirring halfway through, until crispy.
  6. Remove the kale stems and chop the leaves into bite-sized pieces. Wash and dry thoroughly.
  7. Massage the kale gently with your hands for 1 to 2 minutes until softened.
  8. In a small bowl, whisk together the mayonnaise, Greek yogurt, parmesan cheese, lemon juice, garlic, Dijon mustard, salt, and black pepper until smooth.
  9. In a large serving bowl, combine the kale, cooked pasta, roasted chickpeas, and parmesan cheese.
  10. Pour the dressing over the salad and toss until evenly coated.
  11. Serve immediately or chill slightly before serving.

Notes

  • Massage the kale to soften the texture and reduce bitterness.
  • Store roasted chickpeas separately if making ahead to keep them crispy.
  • Short pasta shapes like rotini or penne work best for holding the dressing.
  • Add grilled chicken or tofu for extra protein.
  • This salad holds up well for meal prep because kale stays fresh longer than lettuce.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4 g
  • Sodium: 540 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 49 g
  • Fiber: 7 g
  • Protein: 15 g
  • Cholesterol: 15 mg

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