Recipe: Kale Caesar Pasta Salad

INGREDIENTS

• 1 (15 oz) can chickpeas
• 1 tablespoon avocado oil
• ½ teaspoon smoked paprika
• ¼ teaspoon sea salt
• 8 oz cellentani or rotini pasta
• 3 tablespoons olive oil
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tablespoon Dijon mustard
• 1 garlic clove
• 1 tablespoon nutritional yeast
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 tablespoons water
• ⅓ cup grated parmesan cheese (plant-based for vegan)
• 1 bunch kale, stems removed, leaves chopped
• ½ pint of cherry tomatoes, halved
   

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. Drain and rinse the can of chickpeas, then place them on a baking pan lined with paper towels or a kitchen towel. Roll the chickpeas in the towels and dry thoroughly. Discard any skins that come off the chickpeas.
3. Drizzle avocado oil, smoked paprika, and sea salt on the chickpeas and mix with your hands until evenly coated. Bake for 30 minutes, shaking halfway.
4. Meanwhile, cook the pasta according to the package directions. Drain and rinse with cold water to cool, then set aside.
5. Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper, and water in a blender until smooth.
6. Combine the pasta, kale, parmesan cheese and dressing to a bowl and mix to combine.
7. Top with crispy chickpeas and cherry tomatoes. Serve and enjoy!
    

NOTES

If you are not plant-based, add two anchovy filets to the dressing for an extra burst of flavor!