Description
This vibrant pasta salad combines tender fusilli with nutrient-rich kale, coated in a creamy, tangy Caesar dressing. Crispy roasted chickpeas add a delightful textural contrast and nutty flavor, while a generous sprinkle of grated Parmesan cheese enhances the savory profile. It’s a satisfying and flavorful dish, perfect for a light meal or a versatile side.
Ingredients
- Fusilli Pasta
- Kichererbsen
- 1 Esslöffel Olivenöl (zum Rösten der Kichererbsen)
- 1 Teelöffel Olivenöl (zum Massieren des Grünkohls)
- 1/4 Tasse Olivenöl (für das Dressing)
- Knoblauchpulver
- Salz (für Nudelwasser)
- 1/4 Teelöffel Salz (zum Rösten der Kichererbsen)
- eine Prise Salz (zum Massieren des Grünkohls)
- Salz (nach Geschmack für das Dressing)
- Frisch gemahlener schwarzer Pfeffer (nach Geschmack für das Dressing)
- Gehackter Grünkohl
- Mayonnaise (oder Griechischer Joghurt)
- Zitronensaft
- Dijonsenf
- Gehackter Knoblauch
- Worcestershiresauce
- 1/4 Tasse geriebener Parmesankäse (zum Untermischen)
- zusätzlicher geriebener Parmesankäse (zum Garnieren, optional)
Instructions
- **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop cooking and cool the pasta. Set aside.
- **Roast the Chickpeas:** Preheat oven to 400°F (200°C). On a baking sheet, toss the drained chickpeas with 1 tablespoon olive oil, garlic powder, and 1/4 teaspoon salt. Roast for 20-25 minutes, or until golden brown and crispy, shaking the pan halfway through. Let cool slightly.
- **Prepare the Kale:** Place the chopped kale in a large bowl. Drizzle with a tiny bit of olive oil (about 1 teaspoon) and a pinch of salt. Massage the kale with your hands for 1-2 minutes until it softens and becomes tender.
- **Make the Dressing:** In a small bowl, whisk together the mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Slowly drizzle in the 1/4 cup olive oil while whisking constantly until the dressing is smooth and emulsified. Season with salt and freshly ground black pepper to taste.
- **Assemble the Salad:** Add the cooled pasta, massaged kale, and roasted chickpeas to the large bowl with the kale. Pour the Caesar dressing over the ingredients. Toss gently until everything is evenly coated. Stir in 1/4 cup grated Parmesan cheese.
- **Serve:** Serve immediately, garnished with additional grated Parmesan cheese if desired. This salad can also be chilled for later enjoyment.
Notes
Massaging the kale is crucial for tenderizing it and improving its texture in the salad.
For extra flavor, you can add a pinch of red pepper flakes to the chickpeas before roasting.
This salad can be made ahead of time; store the dressing separately and combine just before serving for the freshest texture, or if combining, note that the kale will soften further.
Adjust the amount of lemon juice and Dijon mustard in the dressing to suit your preference for tanginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550
- Fat: 25g
- Carbohydrates: 65g
- Protein: 18g