Ingredients:
- 400g Biona Chickpeas (drained)
- 1 tbsp Biona Extra Virgin Olive Oil
- ½ tsp smoked paprika
- ¼ tsp sea salt
- 2 tbsp Biona Extra Virgin Olive Oil (*for the dressing)
- 4 tbsp Biona Lemon Juice
- 2 tbsp tahini
- 1 tbsp Biona Dijon Mustard
- 1 garlic clove
- 1 tsp nutritional yeast
- ¼ tsp salt
- ¼ tsp pepper
- 4 tbsp water
- 200g Biona White Spelt Fusilli
- 300g shredded kale
- 40g parmesan cheese
Method:
1
Preheat the oven to 200°C/180°C fan and line a baking tray with parchment paper.
2
Drain and pat dry the chickpeas, then toss them with 1 tbsp of olive oil, smoked paprika, and sea salt. Spread evenly on the tray.
3
Bake the chickpeas for 30-40 minutes, shaking the tray occasionally, until crispy and golden.
4
While the chickpeas bake, cook the fusilli pasta according to the package instructions. Drain and set aside.
5
To make the Caesar dressing, blend together the 2 tbsp of olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water until smooth.
6
In a large bowl, combine the cooked pasta, shredded kale, and crispy chickpeas.
7
Drizzle the salad with the Caesar dressing, sprinkle with parmesan, toss well, and you're ready to serve.
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