Kale Caesar Pasta Salad
Satisfy your cravings with this hearty salad, featuring creamy vegan Caesar dressing, crunchy roasted chickpeas, and fresh kale.
Servings: 4
Calories: 615kcal
Ingredients
- 2 cups chickpea pasta (yields about 4 cups cooked)
- 5 cups shredded or finely chopped kale
- ¾ cup chopped scallions
- 1 batch roasted chickpeas
- 1 cup Vegan Caesar Dressing
Instructions
- Make the roasted chickpeas according to recipe instructions. Remove from oven and cool to room temperature.
- Bring water to a boil and add chickpea pasta or whole grain pasta. Cook according to package instructions. Rinse the pasta under cold water to cool it.
- Make the Vegan Caesar Dressing according to recipe instructions. Set it aside.
- Remove kale stems and thinly slice or shred the leaves and finely chop scallions (green and white parts).
- Add the cooked and cooled pasta, finely chopped kale, scallions, and most of the Roasted Chickpeas to a large bowl (save some roasted chickpeas for topping).
- Carefully mix the ingredients and pour in one batch of the Vegan Caesar Dressing. Toss until evenly coated.
- Top with remaining roasted chickpeas and enjoy!
Notes
- Allow the cooked chickpea pasta to cool completely before mixing to prevent wilting the kale.
- Make this salad Daniel Fast-compliant by substituting whole-grain pasta for the chickpea pasta.
- Massage the kale for 1–2 minutes after shredding. This softens the texture and helps the dressing absorb more evenly.
- This salad is meal-prep friendly. Store in an airtight container in the fridge for up to 3 days. For the best texture, keep extra roasted chickpeas separate until ready to eat.
Nutrition
Calories: 615kcal | Carbohydrates: 92g | Protein: 41g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 360mg | Potassium: 503mg | Fiber: 25g | Sugar: 12g | Vitamin A: 2899IU | Vitamin C: 32mg | Calcium: 213mg | Iron: 14mg
