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Kale Caesar Pasta Salad

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Ingredients

Scale
  • 8 ounces gluten free pasta
  • 5 cups de-stemmed and chopped kale
  • 1/4 cup grated parmesan
  • 1 15 ounce can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 cup mayonaisse
  • 1/4 cup plain greek yogurt
  • 3 tablespoons grated parmesan
  • 1 tablespoon lemon juice
  • 1 clove garlic (minced)
  • 1 1/2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.
  2. Preheat the oven to 400 Fahrenheit.
  3. Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.
  4. Add to a bowl and toss with the oil, then the spices and salt.
  5. Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.
  6. Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.
  7. Dry it off then add to a large salad bowl.
  8. Whisk together all ingredients for the dressing.
  9. When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, parmesan and toss with the dressing. Enjoy!

Find it online: https://www.rapidrecipes.blog/kale-caesar-pasta-salad/