Easy Summer Kale Pasta Caesar Salad
Serves: 4
Prep: 10_mins
Cook: 40_mins
Ingredients
For crispy smoked chickpeas:
400g Biona Chickpeas (drained)
1 tbsp Biona Extra Virgin Olive Oil
½ tsp smoked paprika
¼ tsp sea salt
For Caesar dressing:
2 tbsp Biona Extra Virgin Olive Oil
4 tbsp Biona Lemon Juice
2 tbsp tahini
1 tbsp Biona French Dijon Mustard
1 garlic clove
1 tsp nutritional yeast
¼ tsp salt
¼ tsp pepper
4 tbsp water
For salad:
200g Biona White Spelt Fusilli
300g shredded kale
40g parmesan cheese
Method
- Preheat the oven to 200°C/180°C fan and line a baking tray with parchment paper. Drain and pat dry the chickpeas, then toss them with olive oil, smoked paprika, and salt. Spread evenly on the tray.
- Bake the chickpeas for 30-40 minutes, shaking the tray occasionally, until crispy and golden.
- While the chickpeas bake, cook the fusilli pasta according to the package instructions. Drain and set aside.
- To make the Caesar dressing, blend together the olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water until smooth.
- In a large bowl, combine the cooked pasta, shredded kale, and crispy chickpeas.
- Drizzle the salad with the Caesar dressing, sprinkle with parmesan, toss well, and you're ready to serve.
Related Recipes
POPULAR CATEGORIES
Our ingredients are of the highest quality, completely natural and suitable for vegetarians.
