Tag: chickpeas

Kale Caesar Pasta Salad

If you love the flavor of a Caesar salad, then you’ll adore this pasta version, served chilled with roasted herb chickpeas and crunchy sliced almonds.

We are being blessed with another weekend of warm weather here in the Chicago suburbs. So I came up with this kale caesar pasta salad to enjoy because I know cooler temps are one their way and soon my kitchen will be filled with stick-to-your-ribs comfort food meals (healthy, of course) like chili, roasted vegetables and braised beef recipes. But until then, I am satisfying my pasta salad craving by bulking it up with hearty kale and roasted chickpeas. Roasting chickpeas makes them the perfect stand in for croutons, amping up the protein in recipes and adding a delicate crunch. Roasted chickpeas lose their crunch quickly, but still taste great and add texture to salads.

The dressing is a light, salty Caesar make with almond milk. 2% milk would also work. This is not a super creamy dressing but it can be made thicker by adding 1/2 cup mayonnaise or greek yogurt to the other ingredients instead of the almond milk. I opted to keep it light since this is a pasta salad and already quite the meal in itself. Grilled chicken or steak can also be added for the carnivores in your family.

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Kale Caesar Pasta Salad

10 minutes

40 minutes

50 minutes

Yield: 6 servings

Kale Caesar Pasta Salad

Ingredients

  • 3 cups dry whole wheat fusilli pasta
  • 4 cups chopped kale
  • 1/3 cup pitted kalamata olives
  • 1/4 cup sliced almonds
  • 1/3 cup grated Parmesan cheese
    • For Roasted Chickpeas
  • 1 (15 oz) can chickpeas, drained
  • 1 T olive oil
  • 1/4 t dried dill
  • 1/8 t paprika
  • 1/8 t onion powder
  • 1/4 tsp sea salt
    • For Caesar Dressing
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 tsp anchovy paste
  • 2 tsp Worcestershire sauce
  • 1 clove garlic
  • 1/2 cup parmesan cheese
  • 1/4 cup almond milk (unsweetened)
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt

Instructions

  1. Combine ingredients for dressing in a blender and blend until smooth. Pour into a glass jar. Preheat oven to 350F. Blot chickpeas dry with a paper towel and place in a small bowl along with other ingredients. Toss and pour onto a parchment paper lined baking sheet. Bake 40 minutes, rotating chickpeas halfway through roasting with a spatula. Remove from oven and set aside.
  2. While chickpeas cook, boil pasta according to package directions. During the last minute of cooking, add kale to pasta water.
  3. Strain and run cold water over pasta. Pour into a large bowl and add olives. Pour dressing over and toss to coat. Chill 1 hour. Top with parmesan cheese, almonds and chickpeas. Serve chilled.
http://freshandfit.org/kale-caesar-pasta-salad/

Crispy Ranch Roasted Chickpeas

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Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees.  While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

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In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

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Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

  • 2 15 ounce cans chickpeas
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp drives chives
  • 1/2 tsp dried dill weed
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
  2. Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
  3. While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
  4. Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.
http://freshandfit.org/crispy-ranch-roasted-chickpeas/