Easy Kale Pasta Caesar Salad Recipe With Chickpeas

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: vinaigrette

Yogurt-based dressing reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

croutons

🥗Healthier: toasted chickpeas

💰Cheaper: homemade bread cubes

Toasted chickpeas provide crunch with added protein.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: whole wheat pasta

Zucchini noodles lower carbs while keeping the dish light.

Cook 1/2 box of rotini noodles according to package instructions until al dente; rinse under cold water to stop the cooking process.

Mince 1 tablespoon of capers finely until almost a paste for the dressing.

In a bowl, combine 1/4 cup tahini, 2-3 tablespoons fresh lemon juice, 1-2 large cloves of garlic (adjust to taste), 1/2 teaspoon Dijon mustard, and 1 teaspoon brine from pickled capers.

Add salt and pepper to taste, and adjust the consistency with water, adding 1 tablespoon at a time until desired thickness is reached.

Blend the dressing using an immersion blender for a creamier texture (optional).

In a pan, heat 1 tablespoon olive oil and add 1 can of rinsed and drained chickpeas, 1 tablespoon Italian seasoning, and 1-2 teaspoons garlic powder; cook on medium heat until crispy (about 5-8 minutes).

Optionally, add smoked paprika or hot chili powder to the chickpeas for extra flavor.

Chop 1 large bunch of kale and add it to a large mixing bowl; massage with olive oil or lemon juice for better flavor (optional).

Add the cooked pasta noodles to the kale, then pour the dressing over the mixture and toss to combine.

Top with the crispy chickpeas and toss gently to combine; for meal prep, keep chickpeas on top to prevent them from getting mushy.

Equipment Needed

Spice Level:

Dietary

Allergens