Vegan Caesar Pasta Salad
lunch, dinner

Vegan Caesar Pasta Salad

0 Servings
25 Minutes

Chicken Caesar Salad is a classic and it’s no secret we love it! In the Recipe Bank you’ll find a Vegan Tahini Caesar Salad, Vegan Kale Caesar Salad and now, a Vegan Caesar Pasta Salad. The addition of cooked pasta noodles makes this lunch oh so satisfying!

INGREDIENTS


    For the Chickpeas:
  • 1
    - 398 mL can(s) chickpeas, drained & rinsed
  • 1
    Tablespoon
    olive oil
  • 1
    Teaspoon
    garlic powder
  • 1
    Teaspoon
    onion powder
  • .5
    Teaspoon
    paprika
  • Pinch of salt & pepper
  • For the Dressing:
  • 2
    Tablespoon
    olive ooiol
  • 1
    Tablespoon
    vegan parmesan, grated
  • 1
    Tablespoon
    vegan mayonnaise
  • 1.5
    Teaspoon
    white wine vinegar
  • 1
    Teaspoon
    Dijon mustard
  • .5
    Teaspoon
    low sodium soy sauce
  • 1
    garlic clove(s), crushed
  • .25
    lemon(s), juiced (or to taste)
  • Salt & pepepr, to taste
  • For the Salad:
  • 350
    g
    rotini noodles
  • .5
    head(s) romaine, chopped
  • .5
    Cup
    cherry tomatoes
  • .25
    Cup
    croutons
  • 2
    Tablespoon
    vegan parmesan, grated, to serve
Gluten-Free Option

Use GF rotini noodles and croutons.

INSTRUCTIONS

1.

Preheat the oven to 425 F and line a baking sheet with parchment paper (if baking). Season the chickpeas with garlic powder, onion powder, salt & pepper. Evenly distribute on the prepared baking sheet and bake 20-30 minutes until slightly crisp, tossing halfway through.

2.

While the chickpeas roast, cook the rotini noodles according to package directions. Drain and let cool.

3.

Whisk together the dressing ingredients.

4.

Assemble your salads with the romaine, cherry tomatoes, croutons, parmesan, and chickpeas. Dress when ready to eat.

Nutrition Information

Calories
688 per serving
Carbs
69.7g per serving
Protein
35.1g per serving
Fat
30.2g per serving
Fiber
6.8g per serving
Sodium
392.4mg per serving
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