Vegan Caesar Pasta Salad
This vegan Caesar pasta salad blends protein-packed chickpeas and nutrient-rich veggies, all tossed in a creamy and zesty tahini Caesar dressing. Crispy chickpeas add a crunchy texture, while the rich, creamy dressing brings a salty and tangy taste to this vegan Caesar pasta salad. This pasta salad is 100% dairy free, gluten free and meal prep friendly. Perfect for a summer BBQ party or a simple protein-packed lunch!
Ingredients
- 227 g uncooked chickpea pasta
- 1 bunch black kale or curly
- ½ tsp olive oil
- 1 head broccoli
For the Crispy Chickpeas
- 1 can chickpeas 1.5 cups
- Spray of olive oil
- Salt and pepper to taste
For the Tahini Caesar Dressing
- ¼ cup tahini
- Juice of 1 lemon
- 2 tsp Dijon mustard
- 1 clove garlic
- 2 tsp chopped capers
- 2 tsp caper brine
- Salt and pepper to taste
- 2-3 tbsp water to thin
Instructions
- Start by making your crispy chickpeas. Strain and rinse them, then add them to your air fryer. Spray with olive oil, sprinkle with salt and pepper, and air fry at 400 degrees F for 12-15 minutes or until golden.
- Cook your chickpea pasta according to the package directions. Strain and rinse under cold water to cool.
- While the pasta and chickpeas cook, chop up your broccoli and kale.
- Add your kale to your large bowl with ½ tsp olive oil and a pinch of salt, and massage with your hands for a few minutes. This will make the kale less tough.
- Make your dressing by mixing all of the ingredients. Season with salt and pepper to taste.
- Assemble your salad with kale, chopped broccoli, chilled chickpea pasta, and crispy chickpeas, and drizzle over your tahini Caesar dressing.
Nutrition
Serving: 1servingCalories: 536kcalCarbohydrates: 76.5gProtein: 27.5gFat: 19.2gSaturated Fat: 2gPolyunsaturated Fat: 5.63gMonounsaturated Fat: 5.12gTrans Fat: 0.1gSodium: 379mgPotassium: 1045.7mgFiber: 17gSugar: 6.9gVitamin A: 366.95IUVitamin C: 122.42mgCalcium: 201.6mgIron: 7.1mg
Tried this recipe?Let us know how it was!