Ingredients
Scale
- 1 can chickpeas (15 oz, drained and dried)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 8 oz rotini pasta (uncooked)
- 1 bunch kale (stems removed, chopped)
- 0.5 cup mayonnaise
- 0.25 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic (minced)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chickpeas dry, toss with olive oil, garlic powder, smoked paprika, and salt; spread on a baking sheet.
- Roast for 20-30 minutes until golden brown and crunchy.
- Boil rotini in salted water until al dente; drain and rinse under cold water.
- Massage chopped kale with a pinch of salt and olive oil for about three minutes.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce until smooth.
- Combine cooled pasta with massaged kale; pour dressing over and toss gently.
- Top with roasted chickpeas before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg