Kale Caesar Pasta Salad
This Kale Caesar Pasta Salad is dairy-free and absolutely delicious! Fresh kale, chilled farfalle, vegan parmesan, roasted chickpeas, homemade ciabatta croutons & creamy caesar dressing!
Ingredients
FOR THE CHICKPEAS & CROUTONS
- 2 cups ciabatta bread cubed
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- salt to taste
FOR THE VEGAN CAESAR DRESSING
- 1/2 cup vegan mayo
- 1-2 cloves garlic peeled
- 1 teaspoon capers
- 1-2 teaspoons caper brine
- 1 teaspoon dried parsley
- 1 teaspoon dijon mustard
- 1 lemon juiced
FOR THE PASTA SALAD
- 12 ounces farfalle dry
- 1/4 cup vegan parmesan
- 2 cups kale chopped
Equipment
- sheet pan
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the ciabatta to one side of the baking sheet with 1 tablespoon olive oil, 1 teaspoon garlic powder and a pinch of salt. Toss to coat. To the other side of the baking sheet add the chickpeas, 1 tablespoon of olive oil, 1 teaspoon garlic powder, dried parsley, pepper and a pinch of salt. Toss to coat. Place in the oven and bake for 20 minutes, flipping halfway.
- Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions, drain and set aside.
- Add all of the dressing ingredients to a food processor and pulse to combine. Taste and adjust seasonings as needed. Set aside.
- To assemble, add the pasta, kale, chickpeas, parmesan, croutons and dressing to a large bowl. Toss to combine and serve at room temperature or chilled.
Video
Calories: 495kcal, Carbohydrates: 62g, Protein: 14g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 4mg, Sodium: 470mg, Potassium: 364mg, Fiber: 7g, Sugar: 2g, Iron: 2mg
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