Kale Pasta Salad with Roasted Lemon Chickpeas

Posted bysprinkletwistPosted inEntrees

This is less of a traditional pasta salad, and more of a salad with a few egg noodles in it to make it a bit heartier! The egg noodles with the lemon chickpeas are such a great texture and flavor – promise!

This is a single salad serving – adjust accordingly!

Ingredients

  • 1.5 cups kale
  • 3 oz egg noodles
  • 1/4 cup grated parmesan cheese
  • 1/8 cup olive oil + 1 tablespoon
  • 1 teaspoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon raw honey
  • 1 teaspoon garlic powder + 1/2 teaspoon
  • Salt
  • Pepper
  • 1 15 oz can chickpeas (you will only use 3 tablespoons on a single serving salad, but I recommend making the full can and saving for later!)
  • 1/2 teaspoon lemon zest + more for garnish

Instructions

  1. Preheat oven to 350 degrees
  2. Drain 15 oz can chickpeas and pour onto paper towels to dry. Move the chickpeas around with your hands until some of the skins come loose – remove the skins (it’s okay if they don’t all come off, just remove the ones that fall off easily)
  3. Place chickpeas in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon lemon, and a dash of salt and pepper. Pour chickpeas onto a baking sheet, and bake for 40 minutes, tossing half way through
  4. While chickpeas bake, prepare your dressing. Combine 1/8 cup olive oil, 1 teaspoon dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon raw honey, 1 teaspoon garlic powder, and a dash of salt and pepper – shake or mix well, and place in fridge
  5. Add kale to a small salad bowl (make sure stems are removed). Gently massage kale for about a minute, to make the leaves less course (this really makes a difference, promise!), set aside
  6. When your chickpeas have about 15 minutes left to cook is when you want to cook your pasta (the idea is to add warm pasta to your salad, so time this based on pasta cooking instructions). Cook pasta to package instructions.
  7. Once your chickpeas and pasta are done cooking, assemble your salad! Add 1/4 cup parmesan, the pasta, and the salad dressing to the bowl of kale and toss well. Place salad on a plate, top with 3 tablespoons roasted chickpeas, and additional grated lemon zest. Enjoy!

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