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Roasted Chickpea and Kale Pasta Salad

A hearty vegetarian pasta dish featuring crispy spiced chickpeas, tender massaged kale, and a lemon-parmesan dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Salad
Cuisine: Italian-inspired, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chickpeas
  • 1 can (15oz) chickpeas rinsed and dried
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
Pasta & Salad
  • 12 oz fusilli pasta
  • 1 bunch kale stems removed, chopped
  • 0.25 cup olive oil extra virgin
  • 1 lemon juiced and zested
  • 2 cloves garlic minced
  • 0.5 cup parmesan cheese grated

Equipment

  • Large pot
  • Baking sheet
  • Large mixing bowl
  • Colander

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Rinse chickpeas and pat them completely dry with paper towels.
  3. Toss chickpeas with 1 tbsp olive oil, paprika, cumin, garlic powder, salt, and pepper on a baking sheet.
  4. Roast chickpeas for 20-25 minutes until crispy, shaking the pan halfway through.
  5. Boil pasta in salted water until al dente. Drain.
  6. While pasta cooks, massage chopped kale in a large bowl with a drizzle of oil and pinch of salt to soften.
  7. Whisk together remaining olive oil, lemon juice, zest, and minced garlic to make dressing.
  8. Add hot pasta to the kale (heat helps wilt it slightly). Pour dressing over and toss.
  9. Top with roasted chickpeas and grated Parmesan cheese. Serve warm or at room temperature.

Notes

Massage the kale thoroughly to remove bitterness and toughness. Store chickpeas separately if meal prepping to maintain crunch.