Kale Caesar Pasta Salad with Crispy Chickpeas is a delicious, nutritious, and convenient meal prep option that combines the hearty texture of kale with the satisfying crunch of chickpeas. This dish is perfect for anyone looking to enjoy a flavorful, healthy meal throughout the week. You can also view my full collection of plant based meal prep recipes here.
Ingredients & Substitutions
Pasta
- Rotini pasta noodles are a great choice for this recipe because they hold onto the dressing well. You can substitute with any pasta of your choice, including gluten-free options.
Kale Salad
- Kale: Provides a robust and slightly bitter flavor that pairs well with the creamy dressing. You can substitute with spinach or arugula if preferred.
- Extra Virgin Olive Oil or Lemon Juice: Used for massaging the kale to soften it and reduce bitterness.
Dressing
- Tahini: Adds a creamy texture and nutty flavor.
- Minced Garlic: Enhances the dressing’s flavor with a hint of spice.
- Fresh Lemon Juice: Adds brightness and acidity.
- Dijon Mustard: Adds a tangy depth of flavor.
- Cold Water: Adjusts the dressing’s consistency.
- Capers and Caper Brine: Provide a briny, tangy element similar to anchovies in traditional Caesar dressing.
- Salt & Fresh Ground Black Pepper: Season to taste.
Chickpea “Croutons”
- Chickpeas: Add a crispy, protein-packed crunch. You can use roasted chickpeas for convenience.
- Extra Virgin Olive Oil: Helps the chickpeas crisp up when cooking.
- Italian Seasoning and Garlic Powder: Add flavor.
- Salt and Smoked Paprika: Enhance the chickpeas’ taste.
Optional Toppings
- Vegan Parmesan Cheese or Nutritional Yeast: Add a cheesy flavor without dairy.
- Bread Croutons: Provide additional crunch if desired.
Helpful Tools
To make this Kale Caesar Pasta Salad meal prep recipe, you’ll need:
- A large pot for cooking pasta
- A colander for draining pasta
- A large mixing bowl
- A frying pan for chickpeas
- A mason jar or blender for the dressing
- Meal prep containers or mason jars for storage
How to Make Kale Caesar Pasta Salad with Crispy Chickpeas Meal Prep
Cooking the Pasta
- Start by cooking the pasta al dente according to the package instructions. Make sure to salt the water.
- Once the pasta is cooked, rinse it under cold water to stop the cooking process.
Preparing the Dressing
- Add all dressing ingredients into a mason jar. Put on the lid and shake until the ingredients are well combined.
- If the dressing is too thick, add water 1 tbsp at a time to adjust the consistency. Alternatively, use a blender to mix the dressing. Set aside in the fridge.
Making the Chickpea Croutons
- Add the chickpeas to a pan on medium heat with olive oil. Cook until they are lightly browned and crisp, about 5-6 minutes.
- Reduce heat and add garlic powder, salt to taste, and Italian seasoning. Mix well and set aside.
Salad Preparation
- Wash kale, remove the stems, and chop into bite-sized pieces. Massage the kale for a minute or two with a little olive oil or lemon juice to remove bitterness.
- Add the kale to a large mixing bowl with the cooked pasta noodles and pour on the vegan Caesar dressing. Toss to combine.
- Separate into 4 mason jars or meal prep containers, putting the kale and pasta salad on the bottom and topping with the crispy chickpeas. Add bread croutons and vegan parmesan cheese on top if desired. Enjoy!
Tips & Tricks
- Storing the Salad: This salad can be stored in the fridge for up to 4 days. Keep the chickpeas separate to maintain their crunch.
- Making the Croutons Fresh: Chickpea croutons don’t store well, so it’s best to make them fresh or use pre-roasted crispy garlic chickpeas.
- Enhancing Caesar Flavor: Add 1 teaspoon of capers and 1/2 teaspoon of caper brine to give the dressing a more authentic Caesar flavor.
- Gluten-Free Options: To make this pasta salad gluten-free, simply use gluten-free pasta. Be careful not to overcook, as gluten-free noodles can be delicate.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta you prefer. Just make sure it’s cooked al dente.
How long will the salad last in the fridge?
The salad will last up to 4 days in the fridge if stored properly.
What can I substitute for chickpeas?
You can use roasted tofu, tempeh, or even roasted nuts for a different texture and flavor.
Can I use regular parmesan cheese?
Absolutely! If you’re not vegan, regular parmesan cheese can be used instead of vegan parmesan or nutritional yeast.
Kale Caesar Pasta Salad Meal Prep
Enjoy a healthy and delicious Kale Caesar Pasta Salad with Crispy Chickpeas. Perfect for meal prep, this vegan salad is easy to make and full of flavor.
Ingredients
- ½ box rotini pasta noodles (about 8oz or 200 grams)
Kale Salad
- 1 bunch Kale (about 5 cups, chopped)
- 1 tbsp extra virgin olive oil or lemon juice for massaging
Dressing
- ¼ cup Tahini
- 1-2 cloves Minced Garlic
- 2-3 tbsp Fresh Lemon Juice (juice of ½ a large lemon)
- ½ tsp Dijon Mustard
- Cold Water to adjust the consistency
- 1 tsp capers, finely chopped into a paste
- 1 tsp caper brine
- Salt & Fresh Ground Black Pepper to taste
Chickpea "Croutons"
- 1 can Chickpeas, rinsed and drained 19 oz
- 1-2 tsp extra virgin olive oil
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- Pinch of Salt
- a dash of smoked paprika and hot chili powder (optional)
Optional Toppings
- Vegan parmesan cheese or nutritional yeast
- Bread Croutons
Instructions
Pasta
- Start by cooking the pasta al dente according to the package instructions. Make sure to salt the water.
- Once the pasta is cooked, rinse it under cold water to stop the cooking process.
Dressing
- Add all dressing ingredients into a mason jar. Put on the lid and shake until ingredients are well combined.
- If the dressing is too thick, add water 1 tbsp at a time to adjust the consistency. (use a blender instead of shaking or whisking the dressing if desired) Set aside in the fridge.
Chickpea Croutons
- Add the chickpeas to a pan on medium heat with olive oil. Cook until they are lightly browned and crisp. This should take about 5-6 mins.
- Once the chickpeas are cooked reduce heat and add, garlic powder, salt to taste, 1 tbsp Italian seasoning. Mix them up and set aside.
Salad Prep
- Wash kale, remove the stems and chop into bite sized pieces. Massage the kale for a minute or two with a little olive oil or lemon juice to remove the bitterness. (Or you can do what I do and just massage the caesar dressing into the kale)
- Add the kale to a large mixing bowl with the cooked pasta noodles and pour on the vegan Caesar dressing. Toss to combine.
- Separate into 4 mason jars or meal prep containers putting the kale and pasta salad on the bottom, and topping with the crispy chickpeas. (Add bread croutons, and vegan parmesan cheese on top if desired.) Enjoy!
Video
Notes
- Chickpea Croutons: Make sure to place these on the top of all the other ingredients to prevent a soggy texture.
- Enhancing Caesar Flavor: Add 1 teaspoon of capers and 1/2 teaspoon of caper brine to give the dressing a more authentic Caesar flavor. Capers are a fantastic vegan substitute for anchovy paste.
- Cheesy Toppings: Vegan parmesan cheese tastes wonderful in this recipe. If you’re looking for a healthier option, nutritional yeast is an excellent substitute.
- Gluten Free: To make this pasta salad gluten free, simple use a gluten free pasta noodle. Be very careful not to overcook the noodles as the gluten free ones can be more delicate when overcooked.
Nutrition
Serving: 400g | Calories: 575kcal | Carbohydrates: 70g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 575mg | Potassium: 600mg | Fiber: 12.5g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 95mg | Calcium: 210mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Conclusion: Kale Caesar Pasta Salad Meal Prep
Kale Caesar Pasta Salad with Crispy Chickpeas is a versatile and nutritious meal prep option that’s easy to make and full of flavor. The combination of creamy dressing, hearty kale, and crispy chickpeas makes it a satisfying choice for any meal. Try it out and enjoy a healthy, delicious meal throughout the week!
Yum! This was delicious. I am gluten-free so I used a gluten-free pasta noodle and turned out awesome. I ate it for this week and I will probably make it again next week loving your meal preps.
Thank you so so much Lauren! I’m so happy you are loving the meal preps! It’s so good with gluten free noodles too!
So far this is my fav plant based meal prep I have tried from essy cooks! But loving all the options and variety. Is it possible to make more chickpea recipes?
Thank you so much! and yes absolutely I will keep coming out with more and more chickpea recipes! 🙂