Kale Caesar Pasta Salad
Kale Caesar Pasta Salad- made with a vegan tahini caesar dressing, this pasta salad is perfect for when you’re craving a heartier version of a caesar salad!
I was never a Caesar salad girl until I started making them with this vegan caesar salad dressing. It is truly the best and waaaayy better for you than the standard mayo-laden Caesar dressing. This vegan dressing packs in healthy fats, protein, calcium and antioxidants thanks a secret ingredient.
I made sure to use it for this Caesar pasta salad which makes for the perfect warm weather lunch. Using legume based pasta amps up the protein and the fiber, making it much heartier than a regular Caesar salad.
Kale Caesar Salad Ingredients
- Vegan Caesar Dressing- You could use store-bought dressing but trust me when I say it is so easy and worth it to make your own. If making your own, I recommend preparing it a day or two in advance to help save time.
- Kale- Lacinato (or dinosaur) kale is much better than curly kale for this recipe as the texture isn’t as rough as curly kale.
- Pasta- Feel free to use your favorite variety of pasta here. I like Brami for its higher protein content.
- Chickpeas- Baked garbanzo beans add protein and act as tiny garlicky croutons. Yum. You can buy them already roasted if you prefer to save time.
- Vegan Parmesan- Violife is my go-to vegan parmesan. I like that it comes in a wedge like dairy parmesan.
- Avocado- Totally optional but I love the creamy texture it adds.
How to Make Kale Caesar Pasta Salad
- Bake the chickpeas. Make sure to dry the chickpeas thoroughly on a dish towel. Place them on a baking sheet and toss with olive oil, garlic powder and salt. Bake for 20 minutes, stirring halfway through.
- Cook the pasta. Bring a pot of salted water to a boil. Cook pasta until al dente. Strain and rinse with cold water.
- Massage the kale. Sounds silly but this step helps soften the texture and bitterness of the kale, while allowing it to absorb all of the flavor of the dressing.
- Assemble the pasta salad. Toss together the kale, cooked pasta, and chickpeas. Garnish with shredded parmesan and diced avocado. Serve and enjoy!
More Salad Recipes to Try
- Mediterranean Lentil Salad
- Vegan BLT Salad
- Spring Farro Bowls with Lemon Tahini Dressing
- Mediterranean Couscous Salad
- Crunchy Quinoa Power Bowls with Almond Ginger Dressing
- Smoky Roasted Mushroom and Tofu Kale Salad
Kale Caesar Pasta Salad
Made with a vegan tahini caesar dressing, this pasta salad is perfect for when you're craving a heartier version of a caesar salad!
Servings: 4 people
Ingredients
- 1 batch vegan caesar dressing
- 1 14-ounce can chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil, ideally spray olive oil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 8 ounces pasta, I like Brami protein pasta
- 1 bunch lacinato kale, stems removed and chopped
- ¼-½ cup dairy-free shredded parmesan, I like Violife
- 1 avocado, optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Lay a dish towel (or several paper towels) on top of the parchment paper. Dump the drained and rinsed chickpeas on top. Roll the chickpeas around to help absorb excess moisture then remove the towel.
- Coat the chickpeas with 1 tablespoon oil (using a spray oil is easiest), and sprinkle 1 teaspoon garlic powder and ½ teaspoon salt on top. Toss until evenly coated. Bake in the oven for 20 minutes, stirring halfway through.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just tender. Strain hot water then rinse the cooked pasta with cold water to stop the cooking process. Set aside.
- In a large bowl, add the chopped kale. Drizzle with dressing then use your hands to massage it into the leaves.
- To the bowl with the massaged kale, add the cooked pasta and baked chickpeas. Stir until evenly combined.
- Serve pasta salad topped with shredded parmesan and diced avocado (optional) and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Prep time for the recipe assumes you have the dressing and kale already prepped and ready.
Nutrition
Calories: 577kcal, Carbohydrates: 70g, Protein: 23g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 540mg, Potassium: 889mg, Fiber: 17g, Sugar: 1g, Vitamin A: 6817IU, Vitamin C: 68mg, Calcium: 250mg, Iron: 6mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
