Ingredients
Base
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- ¼ cup grated parmesan
- 1 (15 ounce) can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Caesar Dressing
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 3 tablespoons grated parmesan
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente. Drain and set aside to cool.
- Prepare Chickpeas: Preheat the oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly. Place them on a dish towel or paper towel and rub between two towels to remove moisture and loosen skins. Discard the skins.
- Season Chickpeas: In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, onion powder, and salt until evenly coated.
- Roast Chickpeas: Spread the chickpeas evenly on a baking sheet lined with parchment paper. Bake for about 30 minutes or until golden brown and crispy, stirring halfway through for even cooking.
- Prepare Kale: While the chickpeas roast, remove kale stems and chop the leaves into small pieces. Rinse the kale under cold water in a strainer and massage with your hands to soften and break down the leaves. Dry the kale thoroughly and place it into a large salad bowl.
- Make Dressing: Whisk together mayonnaise, plain Greek yogurt, grated parmesan, lemon juice, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until smooth and creamy.
- Assemble Salad: Once the pasta and roasted chickpeas have cooled slightly, add them to the bowl with the massaged kale. Sprinkle with the additional parmesan and drizzle the Caesar dressing over the salad. Toss everything gently to combine all the flavors evenly.
- Serve: Enjoy the salad immediately or refrigerate for a chilled, refreshing meal later.
Notes
- Be sure to massage the kale thoroughly to soften its texture and reduce bitterness.
- Removing chickpea skins helps ensure maximum crispiness when roasted.
- This salad is best served fresh, but can be refrigerated for up to 2 days.
- For extra protein, consider adding grilled chicken or boiled eggs.
- Use gluten-free pasta brands you prefer to maintain the gluten-free status.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
