Kale Caesar Pasta Salad Recipe (Vegan, Easy to Make)
This kale caesar pasta salad is creamy, hearty, and packed with flavor. It’s the perfect balance of comfort and nourishment in every bite.
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Ingredients
For the salad:
- 8 oz fusilli pasta
- 1 can chickpeas rinsed & drained
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt pepper
- 5 c kale finely chopped
- ¼ c parmesan
For the caesar dressing:
- ¼ c tahini
- 1 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- 2 tablespoon water
- Black pepper
Instructions
- Preheat oven to 400F.
- Toss chickpeas in oil, paprika, garlic, salt and pepper. Transfer to a small baking tray lined with parchment paper. Bake for 30 minutes, tossing half way.
- Cook pasta according to package directions. Then rinse with cold water, drain and set aside.
- Whisk together dressing ingredients in a small bowl until smooth and creamy.
- Add kale, crispy chickpeas, dressing and parmesan to a large bowl. Pour the dressing over top and toss to coat. Serve immediately or store in the fridge for later.
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