Kale Caesar Pasta Salad

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

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

Wskazówki

Crispy smoked chickpeas

Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.

Caesar dressing

blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.

Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!

Wartości Odżywcze

• Wielkość Porcji: 1/4 of the recipe
• Kalorie: 430
• Tłuszcz Całkowity: 20g
• Węglowodany Całkowite: 45g
• Błonnik Pokarmowy: 8g
• Cukry Całkowite: 3g
• Białko: 15g