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Kale & Crispy Chickpea Pasta Salad

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A hearty and wholesome pasta salad with greens, creamy dressing, and golden roasted chickpeas—perfect for a satisfying lunch or side dish.

Ingredients

Scale
  • 8 oz whole wheat rotini pasta
  • 2 cups kale, stems removed and chopped
  • 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
  • 2 tbsp olive oil, divided
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt & pepper, to taste
  • ¼ cup vegan mayonnaise or Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp nutritional yeast or grated Parmesan
  • 1 clove garlic, minced
  • 2 tbsp olive oil (for dressing)
  • Optional: extra nutritional yeast or cheese for topping

Instructions

  1. Cook pasta in salted water according to package instructions until al dente. Drain and rinse under cold water, then toss with 1 tbsp olive oil to prevent sticking.
  2. Preheat oven to 400°F (200°C).
  3. In a bowl, toss chickpeas with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crispy. Set aside to cool.
  4. In a small bowl, whisk together mayonnaise (or yogurt), lemon juice, Dijon mustard, garlic, nutritional yeast (or Parmesan), remaining olive oil, salt, and pepper until smooth.
  5. In a large mixing bowl, combine cooked pasta, chopped kale, and roasted chickpeas. Pour dressing over and toss until everything is evenly coated.
  6. Let sit 5 minutes to soften kale slightly. Taste and adjust seasoning. Serve at room temperature or chilled, with extra nutritional yeast or cheese sprinkled on top.

Notes

  • Use any short pasta shape like penne or fusilli if rotini is unavailable.
  • Massage kale for a more tender texture if preferred.
  • Double the chickpeas for extra crunch and protein.

Nutrition

Keywords: kale pasta salad, roasted chickpea salad, vegetarian pasta salad, creamy kale salad, healthy lunch

Find it online: https://foodiecara.com/kale-crispy-chickpea-pasta-salad/