Caesar Kale Pasta (Print Version)
# Ingredients:
→ Smoky Crispy Chickpeas
01 -
1/2 teaspoon sea salt
02 -
1 tablespoon olive oil
03 -
15-ounce can of chickpeas
04 -
1/2 teaspoon smoked paprika
→ Vegan-Style Caesar Dressing
05 -
3 tablespoons olive oil
06 -
4 tablespoons cold water
07 -
1 garlic clove, peeled
08 -
4 tablespoons lemon juice
09 -
1 teaspoon nutritional yeast
10 -
1/4 teaspoon ground pepper
11 -
1/4 teaspoon salt
12 -
2 tablespoons tahini
13 -
1 tablespoon Dijon mustard
→ Salad Fixings
14 -
5 cups chopped kale leaves
15 -
Cooked pasta, 8 ounces (try Fusilli Bucati Corti!)
16 -
1/3 cup grated parmesan (skip for vegan-friendly option)
# Instructions:
01 -
Set your oven to 375°F. Open the chickpeas, rinse them off, and pat them dry between a couple of paper towels—get as much moisture off as possible! You'll notice some skins will peel off, toss those out (it’ll make them crunchier). Spread the chickpeas on a baking sheet, drizzle on olive oil, then sprinkle with smoked paprika and sea salt. Stir everything up by hand or with a spoon. Pop them in the oven and roast for about 30 to 40 minutes.
02 -
Toss the olive oil, tahini, Dijon mustard, lemon juice, garlic, yeast, water, salt, and pepper into a blender. Blend until the texture is silky and smooth.
03 -
Grab a big bowl and combine the cooked pasta, kale, roasted chickpeas, parmesan (if using), and the dressing. Mix it all up until everything’s coated. Dig in!
# Notes:
01 -
Rubbing a little olive oil into raw kale helps soften it and boost flavor.
02 -
Want crispy chickpeas? Make sure to dry them completely after rinsing!
03 -
Cook your pasta in salted water to give it more flavor.
04 -
Keep the pasta just a little firm (al dente) so it holds its shape in the salad.
05 -
Love parmesan? Add a bit more to make it extra cheesy!
06 -
Your dressing too thick? Add a splash of water or lemon juice to loosen it up.