Chili Crisp Caesar Pasta Salad

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This makes 4 servings

Ingredients:

8 oz pasta (fusilli, farfalle, or penne work well)

3 cups romaine lettuce, roughly chopped

2 cups kale, stems removed and thinly sliced

Chili Crisp Caesar Dressing

3/4 cup hummus or vegan mayo

1/2 tsp Dijon mustard

Juice from 1/2 lemon

1 tsp vegan Worcestershire sauce

1 1/2 tbsp chopped capers

1 tbsp minced garlic (or 1/2 tsp garlic powder)

1/4 cup nutritional yeast (or vegan grated parmesan)

2 tbsp warm water or more

2 tbsp chili crunch (or more to taste)

Salt and black pepper to taste

Crispy Chickpeas:

1 (15 oz) can chickpeas, drained, rinsed and thoroughly dried

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika

1/4 tsp salt

Instructions:

Cook the pasta: While the chickpeas are in the oven, bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente (typically 8-10 minutes). Be careful not to overcook.

Drain the pasta but do not rinse. This will help the dressing cling better. Let the pasta cool before assembling the salad

Bake the chickpeas: Preheat oven to 400°F (200°C). Thoroughly dry the chickpeas with paper towels or a clean kitchen towel. Toss the dried chickpeas with olive oil and all seasonings until evenly coated. Spread in a single layer on a baking sheet lined with parchment paper and bake for 25-30 minutes, shaking the pan halfway through, until golden brown and crispy.

Remove from oven and let cool before adding to the salad.

Make the dressing: Add all ingredients to a large mixing bowl and whisk to combine. Taste and adjust for chili crisp, salt, acidity, creaminess, all the ingredients.

Transfer to a jar with a lid and refrigerate until ready to use. (Keeps for up to 5 days in the refrigerator.)

Assemble the Salad: In a large bowl, add the kale and massage with a tablespoon of the dressing for about 1 minute to tenderize the leaves. Add the chopped romaine lettuce, cooked pasta, crispy chickpeas, and the dressing

Top with vegan parmesan if desired and serve

If you're planning to meal prep this salad, leave the dressing out until you're ready to enjoy.