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Creamy Kale and Crispy Chickpea Pasta Salad

A hearty, texturally exciting vegetarian pasta salad featuring massaged kale, creamy Caesar-style dressing, and golden, spiced roasted chickpeas.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chickpeas
  • 1 can chickpeas 15oz, rinsed and thoroughly dried
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
Salad Base
  • 8 oz fusilli pasta or other short pasta
  • 1 bunch curly kale stems removed, leaves chopped
Creamy Dressing
  • 0.33 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 0.25 cup Parmesan cheese freshly grated, plus more for topping
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • Baking sheet
  • Large pot
  • Large Wooden Salad Bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Toss dried chickpeas with 1 tbsp olive oil and roast on a lined baking sheet for 25-30 minutes until crisp. Toss with paprika, garlic powder, and a pinch of salt while hot.
  2. Boil pasta in salted water until al dente. Drain, rinse briefly with cold water, and set aside.
  3. Place chopped kale in a large bowl with a drizzle of oil and lemon juice. Massage with your hands for 2 minutes until tender and dark green.
  4. Whisk together mayo, Greek yogurt, Parmesan, lemon juice, Dijon, minced garlic, salt, and pepper to make the dressing.
  5. Add the cooked pasta and the dressing to the bowl with the massaged kale. Toss well to combine.
  6. Top the salad with the crispy roasted chickpeas, extra Parmesan, and black pepper just before serving.

Notes

For meal prep, store the dressed kale and pasta mixture in the fridge, but keep the roasted chickpeas in a separate container at room temperature to maintain their crunch.