Servings : servings
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Ingredients
Instructions
- Bake the Chickpeas – Preheat the oven to 400 degrees. Drain, rinse, and thoroughly dry off 1 can chickpeas. Add to a parchment lined baking sheet and toss with 1 tbsp olive oil, ½ tsp smoked paprika, salt & pepper (to taste) and a sprinkle of chili flakes. Bake for 20 to 30 minutes until crispy.
- Grill the Chicken – Butterfly and lightly pound 3 boneless chicken breasts until they reach an even thickness of about half an inch. Generously season with salt on each side. Heat a pan to medium-high heat and add 1 tbsp olive oil. Pan fry the chicken breasts for 3 to 4 minutes on each side until golden brown and cooked through. Set aside to cool then dice into even-sized pieces.
- Cook the Pasta – Bring a large pot of salted water to a boil and cook 1 lb fusilli pasta to al dente according to package instructions. Drain and rinse with cold water to stop the cooking process and ensure the noodles don’t stick together.
- Prepare the Kale – Add 4 cups finely chopped kale to a large mixing bowl with the drained al dente pasta and chicken.
- Make the Caesar Salad Dressing – In a food processor, add half of a 8 oz parmesan cheese wedge and pulse until it has a finely grated consistency. Add 1½ cup plain greek yogurt, 3 small cloves of garlic, 1 tbsp dijon mustard, 1 tbsp worcestershire sauce, 2 tsp anchovy paste, and 1 lemon, juiced to the food processor. Pulse until evenly combined. Taste and season to your liking.
- Assemble – Add the caesar dressing to the mixing bowl with the pasta, kale, and chicken. Toss until everything is evenly coated. Shave the remaining parmesan over the salad and top with the crispy chickpeas, and freshly cracked black pepper.