This easy Kale Caesar Pasta Salad with roasted chickpeas and Parmesan is loaded with flavor and crunch! It’s a great potluck choice and works very well for meal prep.
I love adding a fresh, healthy salad like this or my Spinach Pasta Salad to a summer cookout menu. But, with kale available year round, this is a salad that works for all seasons.
This recipe comes courtesy of my future daugher-in-law, Emma. She’s a powerhouse in the kitchen and I’m happy to say that this Kale Caesar Pasta Salad is the first recipe (of hopefully many) that she is sharing with us on Wholesome Made Easy. Emma brought this yummy kale salad to our Memorial Day gathering, I immediately asked for the recipe and got it on our 4th of July menu.
Adding a little pasta, Caesar dressing, roasted chickpeas, and Parmesan cheese takes a basic kale salad to a delicious place!
The pasta adds a satisfying element to this salad and when combined with chickpeas, creates a more complete, plant-based protein. Fiber-packed kale is loaded with a variety of vitamins, minerals, and antioxidants. All of these items combined increase the health benefits of this salad far above traditional Caesar salads.
Table of contents
Ingredients and Substitutions
- For the kale salad: Green curly kale, grated Parmesan cheese, fresh lemon juice, and freshly ground black pepper.
- Pasta: Gemelli pasta is a tightly twisted pasta that is a fun choice for this salad. You can substitute a whole grain pasta or any other short pasta you love. Fusilli, rotini, penne, and orecchiette would all be great subs.
- Roasted chickpeas: A can of chickpeas, olive oil, garlic salt, paprika, and grated Parmesan cheese.
- Caesar salad dressing: Your favorite brand of store-bought Caesar salad dressing makes this salad a snap to put together. My current favorite is Panera’s Caesar Dressing which you should be able to find in the chilled produce section of the grocery store. If you’ve got time, you can make a batch of Homemade Caesar Dressing so you can control the ingredients and keep this salad super fresh.
How to Make Kale Caesar Pasta Salad
Make the Air Fryer Roasted Chickpeas
- Drain the chickpeas well and toss them in a medium mixing bowl with olive oil, seasoning, and grated Parmesan.
- Transfer the seasoned chickpeas to your air fryer and cook at 400 degrees F for 10 minutes.
Cook the Pasta and Assemble the Salad
- Boil the pasta in a large pot of salted water according to the package directions for al dente. Drain it well, transfer it to a bowl, and place it in the fridge to cool.
- Place the kale in a large serving bowl. Once the pasta and chickpeas have cooled, add them to the bowl of kale, reserving a small amount of the roasted chickpeas for garnish. Toss the salad with Caesar dressing, grated Parmesan cheese, lemon juice, and pepper. Garnish with the reserved roasted chickpeas and a little additional Parmesan cheese.
Storage and Meal Prep Tips
Kale holds up very well, even after it is dressed. Just transfer leftover Kale Caesar Pasta Salad to an airtight container and refrigerate it for up to 3 days.
If you are making this salad for meal prep, or just to get it done before a gathering, I recommend assembling it without the chickpeas. Instead, transfer the roasted chickpeas to a separate airtight container, like a zippered plastic storage bag, and store them at room temperature. Add as many as you’d like to your salad when it’s time for your meal.
The kale will soften a bit when refrigerated overnight so if you prefer sturdier kale, you can refrigerate the dressing separately too. Just drizzle on as much as you’d like before serving.
Variations
- Greens: Mix it up and do half chopped romaine lettuce and half kale. You can also toss in some mixed baby greens for more color and flavor. Just keep in mind that other greens will not hold up as well as kale if you are dressing the salad in advance.
- Add Protein: To make this salad a protein-packed meal, top it with Chicken Bites or simply grilled chicken, beef, or seafood.
- More Veggies: This salad would be delicious with any additional veggies you happen to have on hand. Cherry tomatoes, thinly sliced radishes, and creamy avocado would all be fabulous.
- Nuts: For even more crunch, toss in handful of sliced almonds or chopped walnuts.
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Kale Caesar Pasta Salad
Ingredients
- 8 ounces gemelli pasta, or other short pasta (see notes below)
- 10 ounces green curly kale, chopped
- 15 ounces chickpeas, rinsed and drained well
Seasoning for Chickpeas
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic salt
- ½ teaspoon paprika
- 2 tablespoons grated Parmesan cheese
For the Rest
- ¼ cup Caesar salad dressing, or as needed to coat the salad (your favorite brand – loving Panera’s)
- 2 tablespoons grated Parmesan cheese, plus additional for garnish
- 1 to 2 tablespoons fresh lemon juice
- Freshly ground black pepper, taste
Instructions
- Bring a medium pot of salted water to a boil and cook the pasta according to the package directions for al dente. Drain the pasta well, transfer it to a bowl, and place it in the refrigerator to chill.
- Meanwhile, place the drained chickpeas in a medium mixing bowl. Add the olive oil, seasoning, and grated Parmesan cheese and mix until evenly coated.
- Set your air fryer to 400 degrees F and cook the chickpeas for ten minutes. Set aside and allow them to cool.
- Place the kale in a large serving bowl. Once the pasta and chickpeas have cooled, add them to the bowl of kale, reserving a small amount of the roasted chickpeas for garnish.
- Add the Caesar dressing, grated Parmesan cheese, lemon juice, and pepper. Toss until the dressing is well incorporated throughout the salad. Garnish with the reserved roasted chickpeas and a little additional Parmesan cheese and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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