crispy chickpea kale caesar pasta salad 🥬🤍🤤

This might be THE salad of summer 🌞

I hadn’t had a caesar salad in SO long, and I was having a random craving for it — soooo, I made it my own by adding in healthy & nutritious ingredients while keeping the same familiar flavors & textures I was craving!

Crispy Chickpea Kale Caesar Pasta Salad: serves 8-10

•4 cups of chopped kale, packed

2 tbsp of fresh lemon juice

1/2 tbsp of olive oil

1/2 tsp of black pepper

1/2 tsp of pink salt

•4 cups of chopped romaine

•3-4 cups of cooked short pasta

•3/4 cup of red onion

•1/3 cup of shredded parmesan

•Caesar dressing of choice, I used Simply Caesar by Marzetti

Crispy Chickpeas

•1 can of chickpeas

•1/2 tbsp of olive oil

•1/4 tsp of pink salt

•1/8-1/4 tsp of black pepper

Rinse & drain chickpeas. Oat fry & remove loose skins. Toss with olive oil, salt, & pepper and spread on a parchment lined baking sheet. Bake at 425°F for 25 minutes. Add chopped kale to a large mixing bowl, along with lemon juice, olive oil, salt, & pepper and massage until tender. Add romaine, cooked and cooked pasta, red onion, & parmesan. Gently toss until combined. When ready to eat, remove your portion & own dressing. Top with crispy chickpeas & extra parm on top! Store leftovers in an airtight container in the refrigerator for 5-7 days. Store chickpeas in an airtight container at room temperature for 5-7 days.

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