Description
A nutritious and delicious whole wheat pasta salad with kale, chickpeas, and a creamy Caesar dressing.
Ingredients
Scale
- 8 oz whole wheat pasta (like fusilli or penne)
- 4 cups chopped kale (stems removed)
- 1 cup cherry tomatoes, halved
- ½ cup chickpeas, roasted or canned
- ¼ cup grated parmesan cheese (or nutritional yeast for a vegan option)
- ½ cup high-quality Caesar dressing (ensure it’s alcohol-free and Halal)
- 1 juice of 1 lemon
- to taste salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, rinse and chop the kale into bite-sized pieces. In a large bowl, massage the kale with a pinch of salt for 2-3 minutes, which helps to soften it and brings out the flavors.
- Add the cherry tomatoes and roasted chickpeas to the bowl with kale.
- Once the pasta has cooled, add it to the kale mixture. Drizzle the Caesar dressing over the top and toss everything together until well coated.
- Squeeze fresh lemon juice, sprinkle parmesan cheese, and season with salt and pepper to taste. Mix gently and serve immediately, or let it chill in the fridge for flavors to meld.
Notes
- This salad is great for meal prep or as a side dish at gatherings.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg