Kale Pasta Crunch (Print Version)
# Ingredients:
→ Toasty Chickpeas with Smoke
01 -
1 tablespoon olive oil
02 -
1/4 teaspoon sea salt
03 -
1/2 teaspoon smoked paprika
04 -
1 can chickpeas (15 ounces)
→ Plant-Based Caesar Sauce
05 -
4 tablespoons water
06 -
1 garlic clove
07 -
1/4 teaspoon ground pepper
08 -
2 tablespoons tahini
09 -
4 tablespoons fresh lemon juice
10 -
3 tablespoons olive oil
11 -
1 teaspoon nutritional yeast
12 -
1/4 teaspoon salt
13 -
1 tablespoon Dijon mustard
→ Salad Base
14 -
5 cups finely sliced kale
15 -
1/3 cup grated parmesan cheese (skip for vegan option)
16 -
8 ounces pasta, cooked following package instructions (Fusilli Bucati Corti is ideal)
# Instructions:
01 -
Turn the oven to 375°F (190°C). Drain the chickpeas and rinse well under running water. Spread them out on paper towels set on a baking sheet. Pat them dry by gently rolling the chickpeas between the paper towels, which will also remove some of their skins. Toss those skins away since removing them can make the chickpeas crispier.
02 -
Toss the chickpeas in a bowl with olive oil, paprika, and salt. Use your hands or a spoon to coat everything evenly. Spread them in one flat layer on a baking sheet. Pop them into the oven and bake for 30 to 40 minutes, stirring occasionally, until golden and crunchy.
03 -
While waiting for the chickpeas, blend olive oil, lemon juice, tahini, mustard, garlic, yeast, salt, pepper, and water. Blend until it’s smooth and silky. If it feels too thick, thin it out with a bit more water or lemon juice.
04 -
Follow the directions on your pasta package to cook it, aiming for a slightly firm (al dente) texture. Salt the water first to bump up the flavor. Once it’s cooked, strain, and rinse it under cold water so it stops cooking.
05 -
Trim off any tough stems and shred the kale into small pieces. If you want it softer and tastier, rub it gently with a little olive oil for a couple of minutes.
06 -
In a mixing bowl, toss together the pasta, kale, Parmesan cheese if you're using it, and the toasted chickpeas. Add the dressing, and make sure everything is fully coated by mixing well.
07 -
Serve right away, or chill it for up to 30 minutes to let the flavors blend together. It’s great as a side or your main meal.
# Notes:
01 -
Massaging kale with olive oil makes it both softer and more flavorful.
02 -
For crunchier chickpeas, dry them thoroughly and peel off as many skins as you can.
03 -
This dish keeps well in the fridge for up to three days, so it’s great for meal prepping.
04 -
For a fully vegan dish, swap out the Parmesan for a plant-based alternative or skip it entirely.