Roast the chickpeas

• Preheat the oven to 200 °C.
• Pat the chickpeas dry, toss with the olive oil and a pinch of salt and spread on a baking tray.
• Roast until golden and crunchy, shaking the tray halfway.

Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and rinse briefly under cold water, then set aside.

Prepare the kale

• Remove the stems and finely chop the kale leaves.
• Massage the kale with a pinch of salt until softened so it keeps well in the fridge.

Make the Caesar dressing

• Whisk the greek yogurt, mayonnaise, lemon juice, dijon mustard, garlic, capers, parmesan, salt and black pepper until smooth.

Assemble the salad

• Combine the pasta, kale and roasted chickpeas in a large bowl.
• Pour over the dressing and toss until everything is well coated.
• Serve right away or store in the fridge for meal prep.