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Kale Pasta Caesar Salad

This Kale Pasta Caesar Salad combines hearty kale, al dente rotini pasta, and crispy chickpea croutons with a creamy tahini dressing, creating a delicious and nutritious meal perfect for any time of the day.
5 from 1 vote
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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"

  • ½ can Chickpeas, rinsed and drained (to make this more filling, use the whole 19oz can)
  • 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 the salad and top with your chickpea "croutons", bread croutons, and sprinkle with vegan Parmesan cheese. Serve and enjoy!

Video

Notes

  • Chickpea Croutons: These don’t store well, so it's best to make them fresh. To save time, you can use a bag of 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. 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: 350g | Calories: 475kcal | Carbohydrates: 60g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 450mg | Potassium: 500mg | Fiber: 10g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 75mg | Calcium: 150mg | Iron: 4mg
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