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Creamy Kale and Roasted Chickpea Caesar Pasta Salad

A hearty vegetarian bowl featuring tender massaged kale, protein-packed roasted spiced chickpeas, and fusilli pasta tossed in a lighter Greek yogurt Caesar dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chickpeas
  • 1 can chickpeas drained and dried
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Salad Base
  • 8 oz fusilli pasta uncooked
  • 1 bunch kale chopped and stems removed
  • 0.5 cup parmesan cheese grated
Dressing
  • 0.5 cup Greek yogurt plain
  • 2 tbsp mayonnaise
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard

Equipment

  • Large pot
  • Baking sheet
  • Large Salad Bowl
  • Colander

Method
 

  1. Preheat oven to 400°F (200°C). Pat rinsed chickpeas completely dry.
  2. Toss chickpeas with olive oil and spices. Roast for 20-25 mins until crispy. Cool.
  3. Boil pasta in salted water until al dente. Drain and rinse with cool water.
  4. Place chopped kale in a large bowl with a drizzle of oil and salt. Massage by hand for 2 mins until tender.
  5. Whisk together yogurt, mayo, lemon juice, dijon, and minced garlic for the dressing.
  6. Add pasta to the bowl with kale. Pour over dressing and toss to coat.
  7. Stir in parmesan cheese. Top with roasted chickpeas just before serving.

Notes

Store roasted chickpeas separately if meal prepping to keep them crunchy. Massaging the kale is essential for texture.