Description
A delightful combination of hearty pasta and classic Caesar salad, featuring nutrient-rich kale and creamy dressing.
Ingredients
Scale
- 8 ounces gluten-free pasta
- 5 cups de-stemmed and chopped kale
- 1/4 cup grated Parmesan cheese
- 1 (15-ounce) can chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Boil salted water, add pasta, cook until al dente, drain, and cool.
- Prepare the Chickpeas: Preheat oven to 400°F (200°C), rinse chickpeas, dry, and toss with olive oil and spices.
- Bake the Chickpeas: Spread on a baking sheet and bake for 30 minutes until crispy.
- Prepare the Kale and Dressing: Massage chopped kale, whisk together dressing ingredients.
- Combine and Serve: Mix pasta, chickpeas, kale, and dressing until evenly coated. Enjoy immediately or chill before serving.
Notes
For a vegan option, replace mayonnaise and Greek yogurt with vegan alternatives. Adjust salt and seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, kale salad, gluten-free salad, healthy recipes, vegetarian recipes