Kale Pasta Caesar Salad

Ingredients

CHICKPEAS

2 cans garbanzo beans

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp sea salt

DRESSING

4 tbsp olive oil

8 tbsp lemon juice

4 tbsp tahini

2 tbsp dijon mustard

2 garlic cloves

2 tsp nutritional yeast

1/2 tsp salt

1/2 tsp pepper

8 tbsp water

SALAD

10 cups chopped Kale (about 1 bunch)

2 8oz boxes of pasta

2/3 cup shredded Parmesan cheese

Directions

Preheat oven to 375. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible

Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 35 minutes

Chop kale

Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water together in a blender

Shred parmesan

Boil pasta and rinse with cold water

Add everything to a bowl and mix to combine