Go Back
–+ servings
Arugula Pasta Caesar Salad with Crispy Chickpeas

Arugula Pasta Caesar Salad with Crispy Chickpeas Delight

A vibrant and delightful Arugula Pasta Caesar Salad with Crispy Chickpeas that elevates simple ingredients for quick meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Short Pasta Rotini, penne, or bowtie work great.
For the Crispy Chickpeas
  • 1 can Chickpeas Rinsed and dried for maximum crunchiness.
  • 2 tbsp Olive Oil Essential for roasting.
For the Salad Base
  • 4 cups Fresh Arugula Can substitute with spinach, kale, or romaine.
  • 1 cup Caesar Dressing Use homemade or store-bought, thin if needed.
  • ½ cup Shaved Parmesan Cheese Consider using nutritional yeast for vegan.
For Seasoning
  • to taste Salt
  • to taste Pepper
Optional Add-ins
  • 1 cup Cherry Tomatoes Halved.
  • 2 pieces Grilled Chicken Adds hearty protein.
  • 1 medium Avocado Diced.

Equipment

  • Oven
  • Large Pot
  • Mixing Bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Rinse and dry the chickpeas, toss in olive oil, salt, and pepper, then roast for 20-25 minutes.
  2. In a large pot, bring salted water to a boil. Add short pasta and cook according to package instructions, usually around 8-12 minutes. Drain and cool quickly in ice cubes.
  3. Prepare the Caesar dressing. If thick, thin it out with a splash of lemon juice or vinegar.
  4. Once cooled, mix pasta with Caesar dressing, then add crispy chickpeas and fresh arugula. Toss gently.
  5. Top with shaved Parmesan and additional toppings like cherry tomatoes or grilled chicken before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 550mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Store in an airtight container in the fridge for up to 3 days. Consider keeping arugula separate until serving for freshness.

Tried this recipe?

Let us know how it was!