CAESAR PASTA SALAD

SERVES 3 | TAKES 20 MINUTES

• MACROS

  Calories (Kcal): 552

  P: 41g

  C: 75g

  F: 8g

INGREDIENTS

Crispy Chickpeas

• 1 can chickpeas, drained and rinsed

• 1 tsp each garlic powder, onion powder, smoked paprika

• Salt & pepper

• Optional olive oil if you want them extra crispy

Caesar Dressing

• 300g silken tofu

• 2 tbsp lemon juice

• 2 tbsp capers

• 2 tbsp water from capers jar

• 2 tbsp Dijon mustard

• 2 garlic cloves (peeled)

• 2 tbsp nutritional yeast

• Salt & pepper

Other

• 300g Vetta protein pasta (or protein pasta of choice)

• 3 cups kale, washed and roughly chopped

• Spring onion, chopped

• Parsley, finely chopped

• Nutritional yeast

METHOD

1. In a bowl, combine the ingredients for the crispy chickpeas and mix until well combined and evenly coated.

2. Place the chickpeas into the air fryer and cook for 10 minutes at 200 degrees Celcius. Alternatively, you can bake these in the oven for 15-20 minutes until golden and crispy.

3. While the chickpeas are roasting, make the sauce by blending all Caesar Dressing ingredients in a high powder blender until smooth.

4. Next, cook the pasta according to packet instructions. Add the kale into the pasta pot when the pasta is almost done cooking and allow to lightly steam with the pasta for 2 minutes.

5. Drain the pasta and kale and place back into the pot. Stir in the Caesar Dressing until the pasta is evenly coated.

6. Serve in a bowl and top with the Crispy Chickpeas, spring onion, parsley, and extra nutritional yeast - enjoy!