Caesar Kale Chickpeas (Print Version)
# Ingredients:
→ Crunchy Smoked Chickpeas
01 -
1/4 tsp sea salt
02 -
1 can chickpeas (15 oz)
03 -
1/2 tsp smoked paprika
04 -
1 tbsp olive oil
→ Vegan-Style Caesar Sauce
05 -
2 tbsp tahini
06 -
3 tbsp olive oil
07 -
4 tbsp water
08 -
4 tbsp lemon juice
09 -
1 clove of garlic
10 -
1 tbsp Dijon mustard
11 -
1 tsp nutritional yeast
12 -
1/4 tsp salt
13 -
1/4 tsp pepper
→ Vegetable Pasta Mix
14 -
5 cups shredded kale
15 -
1/3 cup grated parmesan cheese (skip for vegan)
16 -
8oz pasta, cooked as per package (Fusilli Bucati Corti works well)
# Instructions:
01 -
Set your oven at 375°F. Take a can of chickpeas and give them a good rinse and drain. Lay them on a baking tray and roll them between paper towels to dry, taking off as much water as possible. Discard any chickpea skins that come off during the process, as it'll help them crunch up better. Drizzle olive oil, smoked paprika, and sea salt over the chickpeas. Toss them around with your hands or a spoon to coat everything well. Roast in the oven for 30-40 minutes.
02 -
Toss olive oil, lemon juice, tahini, dijon mustard, garlic, yeast, salt, pepper, and water into a blender. Blend until it's smooth and creamy.
03 -
In a big mixing bowl, combine the pasta, kale, parmesan, crispy chickpeas, and Caesar sauce. Stir everything so it's evenly coated. Grab a serving and dig in!
# Notes:
01 -
Rub kale gently with olive oil to make it softer and tastier.
02 -
Dry the chickpeas thoroughly for the crunchiest roasting results.
03 -
Remember to salt the water for cooking pasta—it really boosts flavor.
04 -
Cooking the pasta just until it's firm (al dente) makes it hold up better in the salad.
05 -
If you can't get enough cheese, sprinkle on a little extra parmesan.
06 -
For a thinner or thicker dressing, adjust the water or lemon juice amount.