Kale Pasta Chickpeas (Print View)

A hearty take on classic Caesar with kale, pasta spirals, and crunchy roasted chickpeas, all wrapped up in a creamy tahini dressing.

# What You'll Need:

→ Crispy Chickpeas with Smoky Flavor

01 - 1 15-ounce can of chickpeas
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt

→ Vegan Caesar Sauce

05 - 3 tablespoons olive oil
06 - 4 tablespoons fresh lemon juice
07 - 2 tablespoons tahini
08 - 1 tablespoon Dijon
09 - 1 clove of garlic
10 - 1 teaspoon nutritional yeast
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon sea salt
13 - 4 tablespoons water

→ Salad Base

14 - 8 ounces of your favorite pasta, cooked as directed (Fusilli Bucati Corti is a great option)
15 - 5 cups of kale, finely shredded
16 - 1/3 cup of grated parmesan (skip if vegan)

# Directions:

01 - Set your oven to 375°F (190°C). Open the can of chickpeas, rinse well, and drain them. Spread them on a baking sheet, cover with paper towels, and gently rub to dry off excess water. As you do this, some skins may come loose; toss those away since removing them'll make the chickpeas crunchier.
02 - Toss the dried chickpeas in a bowl with smoked paprika, olive oil, and salt. Mix well, either using your hands or a spoon, making sure everything's evenly coated. Arrange them on the baking sheet in one layer. Bake for about 30 to 40 minutes, until they turn crispy and golden brown.
03 - Get started on the dressing while the chickpeas are roasting. Toss olive oil, tahini, Dijon, garlic, lemon juice, water, nutritional yeast, salt, and pepper into a blender. Blend till it's smooth and creamy. If it seems thick, splash in a little water or more lemon juice to adjust the texture.
04 - Follow the instructions on your pasta packet. Make sure the water's salted before boiling for better flavor. Once it's cooked to al dente, drain and rinse with cold water to cool it down and stop cooking.
05 - Take off the tough kale stems if they haven't been removed. Shred the leaves finely. For extra flavor and a tender texture, rub the shredded leaves with a little oil for a couple of minutes to break them down.
06 - Grab a big mixing bowl. Toss in the cooked pasta, kale, crispy chickpeas, and parmesan (or skip it if vegan). Drizzle the caesar dressing over everything and stir thoroughly so everything's evenly coated.
07 - You can serve this right away, or pop it in the fridge for about 30 minutes to let the flavors soak in. Works as either a main dish or a side.

# Notes:

01 - Rubbing kale with oil makes it softer and brings out its flavor.
02 - Want extra-crispy chickpeas? Get them as dry as you can and peel off as many of those skins as possible.
03 - This dish is perfect for meal prep. It keeps well in the fridge for 2-3 days.
04 - Leave out the parmesan or use a vegan kind to make this dish fully plant-based.

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