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Kale Pasta Caesar Salad meal prep

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American, Italian
Servings 4 large servings

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

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. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

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
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