Kale Caesar Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Caesar pasta salad with massaged kale and crispy roasted chickpeas, dressed in a tahini-based vegan dressing. Hearty and protein-rich enough to stand alone as a satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can chickpeas (15 oz)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
- 8oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
- 1/3 cup grated parmesan cheese (omit for vegan)
- 5 cups shredded kale
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 542mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 117mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.