Description
A modern twist on the classic Caesar salad, this Kale Caesar Pasta Salad with Crispy Chickpeas is a hearty and flavorful dish. Tender rotini pasta, fresh kale, shaved Parmesan, and crispy roasted chickpeas are tossed in a creamy, tangy Caesar dressing, creating a vibrant side or light meal.
Ingredients
Units
Scale
For the Salad:
- 8 oz rotini pasta
- 4 cups kale, stems removed and finely chopped
- 1/2 cup shaved Parmesan cheese
- 1 tablespoon olive oil
- Salt to taste
For the Crispy Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and dried
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Caesar Dressing:
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 cup grated Parmesan
- Salt and pepper to taste
- 2–3 tablespoons water (to thin, if needed)
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta according to package directions. Drain and cool.
- Massage kale with olive oil and salt until softened.
- Whisk together dressing ingredients until creamy. Adjust thickness with water.
- Toss pasta with kale, Parmesan, and dressing.
- Top with crispy chickpeas before serving for crunch.
Toss chickpeas with olive oil, garlic powder, paprika, salt, and pepper. Roast on a baking sheet for 30–35 minutes until crispy. Let cool.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg