Kale and Chickpea Pasta with a Honey Basil Vinaigrette

I love cold pasta salads. They are so fun to create and can be so versatile with the ingredients. You can customize them to make them gluten-free, plant-based, dairy-free, and even low-carb! I was sick of eating the same foods, so I made a few swaps to the grocery list this week. I made a big batch of this delicious kale and chickpea pasta salad with a honey basil vinaigrette, and it’s the yummiest quick and easy side to have with meals!

Banza Chickpea Pasta – Substitute with any pasta kind you’d like! I’ve made this pasta with a multi-grain bowtie. Purple Onion Chickpeas – White northern beans are perfect as a substitute Kale Cucumber Tomatoes Fresh Mozarella – Omit the mozzarella if you want to make this recipe plant-based.

Basil Vinaigrette Ingredients

Olive Oil – You can sub for avocado oil Pinenuts – The pinenuts make the basil vinaigrette taste like parmesan. If you don’t want to use pinenuts, you can use almonds (pre-soaked in water) or parmesan cheese. Fresh Basil Black Pepper Sea Salt Garlic Powder Onion Powder Honey – Or a sweetener of your choice Lemon Juice

Kale & Chickpea Pasta Salad with Honey Basil Vinaigrette

Delicious and easy recipe filled with healthy ingredients!

Course Appetizer, dinner, lunch,, Salad Cuisine American Keyword salad, gluten-free, dairy-free, healthy recipe, pasta salad, basil, salads, vinaigrette, easy recipes

Prep Time 30 minutes

Servings 20 Author Taralynn

Ingredients Kale and Chickpea Pasta Salad

• 7 Cups Cooked Pasta I used chickpea pasta

• 1 Cup Grape Tomatoes Sliced

• 1 Cup Cucumbers Chopped

• 1/2 Small Red Onion Chopped

• 1 Cup Chickpeas Washed & Drained

• 1 1/2 Cup Fresh Mozzarella Chopped

• 7 Cups Fresh Kale Chopped

Honey Basil Vinaigrette

• 1 Cup Extra Virgin Olive Oil

• 1 Cup Pinenuts

• 2 Teaspoons Lemon Juice

• 2 Teaspoons Honey

• 1 Cup Fresh Basil Leaves

• 1 Tsp Garlic Powder

• 1 Tsp Onion Powder

• 1/2 Tsp Sea Salt

• 1/2 Tsp Black Pepper

Instructions Honey Basil Vinaigrette

1. Add olive oil, chickpeas, lemon juice, honey, black pepper, sea salt, garlic powder, onion powder, and basil to the blender. Blend on high for 30-seconds.

Kale and Chickpea Pasta Salad

1. In a large bowl, mix the pasta, kale, tomatoes, onions, cucumbers, and chickpeas together.

2. Pour the honey basil vinaigrette on top, and coat well.

3. Fold in the mozzarella, and season with extra black pepper.

Recipe Notes Store in the refrigerator!