Description
A refreshing and nutritious pasta salad featuring protein pasta, chickpeas, kale, and a zesty lemon dressing.
Ingredients
Scale
- 8 ounces protein pasta (or pasta of choice)
- 1 can (15 ounces) chickpeas
- 1/4 cup lemon juice (from 2 lemons)
- 1/2 cup pecan pieces (or roughly chopped pecans)
- 2 teaspoons brown sugar (or to taste)
- 4 ounces Vermont sharp cheddar
- 2 heaping cups shredded kale (~2 ounces; see note #1)
- as needed olive oil
- as needed salt
- 1 medium Gala apple (or apple of choice)
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 to 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- pinch of salt
- 1 piece fresh ginger (peeled)
Instructions
- Cook the pasta in well-salted water according to package instructions, then drain and set aside.
- Meanwhile, drain and rinse a can of chickpeas. Transfer to a bowl and heat in the microwave for 1 minute (optional, helps absorb lemon juice more quickly). Drizzle with 1/4 cup lemon juice, tossing to coat. Cover and refrigerate.
- Heat a skillet over medium heat. Add the pecans and a pinch of salt, stirring occasionally until toasted, about 5 minutes. Remove from the heat and sprinkle with brown sugar, stirring to coat.
- Dice the cheddar into small cubes, about 1/4-inch. Set aside.
- To make the dressing, add to a small jar: olive oil, apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, and a pinch of salt. Use a Microplane or the smallest holes on a box grater to grate in roughly 1/2 teaspoon of ginger paste. Shake or whisk together until emulsified, then taste for seasonings, adding the remaining maple syrup and additional ginger if desired.
- Add the shredded kale to a large bowl. Drizzle with a small amount of oil and add a pinch of salt. Massage for about 30 seconds to break down the kale. Toss with the pasta and 1/2 of the dressing.
- Dice the apple into small cubes, then add to the pasta salad along with the toasted pecans and cubed cheddar. Use a slotted spoon to add the chickpeas to the salad. Toss to combine well.
- I eat the salad immediately, but if you prefer a fully chilled salad you can cover it and chill for an hour. Add the remaining dressing just before serving. If making for meal prep, store the remaining dressing in small containers and add just before eating. Enjoy!
Notes
- Note #1: The kale can be massaged to make it more tender and palatable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salads
- Method: mixing, cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg