Description
A delightful twist on the classic Caesar salad, this Kale Caesar Pasta Salad combines the flavors of a traditional Caesar salad with the heartiness of pasta and the crunch of chickpeas and croutons.
Ingredients
Units
Scale
FOR THE CHICKPEAS & CROUTONS
- 2 cups ciabatta bread, cubed
- 1 15–ounce can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- Salt, to taste
FOR THE VEGAN CAESAR DRESSING
- 1/2 cup vegan mayo
- 1–2 cloves garlic, peeled
- 1 teaspoon capers
- 1–2 teaspoons caper brine
- 1 teaspoon dried parsley
- 1 teaspoon dijon mustard
- 1 lemon, juiced
FOR THE PASTA SALAD
- 12 ounces farfalle, dry
- 1/4 cup vegan parmesan
- 2 cups kale, chopped
Instructions
- Preheat the oven: Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Prepare the chickpeas & croutons: Toss ciabatta cubes with olive oil, garlic powder, and salt. Toss chickpeas with olive oil, garlic powder, parsley, pepper, and salt. Bake for 20 minutes, flipping halfway.
- Cook the pasta: Boil water and cook the farfalle according to package instructions. Drain and set aside.
- Make the dressing: Blend all dressing ingredients in a food processor until combined. Adjust seasonings to taste.
- Assemble the salad: In a large bowl, combine pasta, kale, chickpeas, vegan parmesan, croutons, and dressing. Toss to combine. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
