Ingredients
Salad
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- 1/4 cup grated parmesan
- 1 (15 ounce) can chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Dressing
- 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 Pasta: Bring a large pot of salted water to a boil and cook gluten-free pasta according to package instructions. Once cooked, drain and set aside to cool.
- Preheat Oven: Preheat your oven to 400°F (200°C) while you prepare the chickpeas.
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly. Spread them on a dish towel or paper towels and rub between two towels to remove excess moisture and any loose skins, discarding the skins.
- Toss Chickpeas with Oil and Spices: Place the dried chickpeas in a bowl; toss with olive oil, paprika, garlic powder, onion powder, and salt until evenly coated.
- Bake Chickpeas: Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Bake for approximately 30 minutes, stirring halfway through, until golden brown and crispy.
- Prepare Kale: Remove the stems from the kale leaves and chop into small pieces. Rinse under cold water using a strainer, then massage the kale with your hands to soften it. Dry thoroughly using towels before transferring to a large salad bowl.
- Make Dressing: In a separate bowl, whisk together mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: When pasta and chickpeas are cooled, add them to the bowl with the massaged kale. Sprinkle in 1/4 cup grated parmesan, then drizzle with the prepared dressing.
- Toss and Serve: Toss all ingredients together gently until everything is evenly coated with dressing. Serve immediately and enjoy your Kale Caesar Pasta Salad!
Notes
- Remove chickpea skins thoroughly to ensure crispiness when roasted.
- Massage the kale leaves well to soften their texture and reduce bitterness.
- Use gluten-free pasta to keep the dish suitable for gluten-sensitive individuals.
- The salad is best served fresh, but leftovers can be stored refrigerated for up to 2 days.
- Adjust seasoning in the dressing to taste, especially the salt and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
