Carleigh Bodrug’s Kale Caesar Pasta Salad Is So Crave-Worthy—and has 21 Grams of Protein
Carleigh likes to meal prep this dish for a fiber-rich lunch or bring to a barbecue as a meat-free option
Forget wilted, boring salads—this vibrant kale Caesar pasta is about to become your new obsession! PlantYou founder Carleigh Bodrug transforms the classic Caesar into a fiber-packed powerhouse that’s perfect for meal prep or your next backyard gathering. Crispy roasted chickpeas add satisfying crunch, while a creamy plant-based dressing delivers all that tangy, garlicky flavor you crave. The best part? Massaging the kale makes it tender and delicious, while whole-grain pasta keeps you full for hours. Whether you’re looking for a meat-free BBQ option or a grab-and-go lunch that actually tastes amazing, this recipe checks every box!
For more delicious recipes from Carleigh, check out her new cookbook PlantYou Quickies, out September 29, 2026.
Total Time
Prep Time
Ingredients
- DRESSING:
- 1/4 c. hummus or unsweetened plant-based yogurt
- 1 tsp. Dijon mustard
- 1 Tbs. freshly squeezed lemon juice
- 2 tsp. crushed or minced capers + 1 Tbs. caper brine
- 1 Tbs. minced garlic
- 1/2 tsp. pure maple syrup
- 1/4 tsp. sea salt
- Warm water, to thin
- ----------------------------------------
- SALAD:
- 15 oz. can chickpeas, drained and rinsed
- 1 Tbs. paprika
- 1/2 tsp. garlic powder
- 1 Tbs. extra-virgin olive oil (optional)
- Salt and freshly ground black pepper
- 8 oz. uncooked whole-grain rotini pasta, or 4 cups cooked
- 1 bunch curly kale, stems removed
- 1/2 lemon, juiced
- 1 small red onion, diced
- Double batch Vegan Caesar Dressing (recipe above)
- 3 Tbs. nutritional yeast
- 1 Tbs. hemp hearts
Instructions
PrintDressing: Combine all ingredients in bowl or jar until smooth, adding warm water, a tablespoon at a time, to thin until you reach desired consistency.
Salad: Heat oven to 400°F and bring a pot of water to boil. Line baking sheet with a reusable baking mat or parchment paper. Transfer chickpeas to prepared baking sheet. Sprinkle paprika, garlic powder, olive oil (if using) and salt and pepper on top; then, using your hands or a spatula, toss chickpeas until evenly coated with spices. Transfer pan to oven and roast chickpeas for 20 min., tossing at about the 10-min. point.
By now, the pot of water should be boiling. Cook pasta according to package directions. Drain. Chop kale into bite-size pieces and transfer to large bowl. To tenderize, add lemon juice and sprinkle of salt; massage with your hands for a couple of min.
Now, assemble: Pour drained pasta, crispy chickpeas and onion into bowl with kale and drizzle dressing on top. Toss, and finish with nutritional yeast and hemp hearts, as desired.
Nutrition
- Calories: 383
- Protein: 21g
- Fat: 15g
- Carbs: 53g
- Fiber: 10g
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