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Viral Kale Caesar Pasta Salad
40 minServes 4Nutri-Score C€€
C
40 min
40 minViral Kale Caesar Pasta Salad
what you need
Ingredients
pasta (short shapes such as fusilli or penne)Grains250 g
kale (stems removed, leaves finely chopped)Produce200 g
chickpeas (canned, drained and rinsed)Pantry400 g
olive oil (for roasting the chickpeas)Pantry30 ml
parmesan (finely grated)Dairy60 g
greek yogurtDairy120 g- mayonnaisePantry60 g
- lemon juice (freshly squeezed)Produce30 ml
dijon mustardPantry15 ml
garlic (cloves, minced)Produce2 pieces- capers (chopped)Pantry15 g
saltSpices3 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
384kcal
- Carbs
- 51 g
- Proteins
- 16 g
- Fat
- 13 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Mixing bowl
Whisk
Colander
step by step
Method
- Step 1
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.
- Step 2
Cook the pasta
- Boil the pasta in salted water until al dente.
- Drain and rinse briefly under cold water, then set aside.
- Step 3
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.
- Step 4
Make the Caesar dressing
- Whisk the greek yogurt, mayonnaise, lemon juice, dijon mustard, garlic, capers, parmesan, salt and black pepper until smooth.
- Step 5
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.
most cooked first