Tasty Kale Pasta Salad with Chickpeas

I’ll be honest—I used to think kale had no place in pasta salad until I tossed together this incredible combination with chickpeas and toasted pinenuts. The hearty kale stands up beautifully to the pasta without getting soggy, and those crispy, golden pinenuts add the perfect nutty crunch that keeps me coming back for seconds (okay, thirds). Trust me, this is the kind of dish that’ll make you completely rethink everything you thought you knew about pasta salad!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 110-125 g
• Fat: 230-250 g
• Carbohydrates: 210-230 g

Ingredients

For the salad:

• 7 cups pasta (I use Barilla rotini for the best texture)
• 1 cup tomatoes (halved or quartered into bite-sized pieces)
• 1 cup cucumbers (sliced into 1/4-inch half-moons)
• 1/2 large red onion, thinly sliced
• 1 1/2 cups chickpeas (I recommend Goya for a firmer bite)
• 1 1/2 cups mozzarella (cubed into 1/2-inch pieces)
• 7 cups kale, stems removed and finely chopped
• 1 cup pinenuts (toasted in a dry pan until golden and fragrant)
• 1/4 teaspoon crushed red pepper flakes

For the honey basil vinaigrette:

• 1 cup olive oil (I prefer Lucini extra virgin for a smooth finish)
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 cup fresh basil
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Step 1: Prepare the Mise en Place and Toast the Pine Nuts

• 7 cups kale, stems removed and finely chopped
• 1/2 large red onion, thinly sliced
• 1 cup cucumbers, sliced into 1/4-inch half-moons
• 1 cup tomatoes, halved or quartered
• 1 1/2 cups mozzarella, cubed into 1/2-inch pieces
• 1 cup pine nuts

While your pasta water comes to a boil, prepare all your vegetables: remove the kale stems and finely chop the leaves, slice the red onion into thin half-moons, cut the cucumbers into 1/4-inch half-moons, halve or quarter the tomatoes into bite-sized pieces, and cube the mozzarella into 1/2-inch pieces.

Set everything aside in separate bowls.

In a dry pan over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant (about 3-4 minutes)—this brings out their natural oils and nutty flavor.

Transfer to a plate and set aside.

Step 2: Cook the Pasta and Build the Dressing

• 7 cups pasta
• 1 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup fresh basil

Cook the pasta according to package directions until al dente, then drain and rinse with cool water to stop the cooking process—this prevents it from becoming mushy in the salad.

While the pasta cooks, make your dressing: combine the olive oil, lemon juice, red wine vinegar, honey, garlic powder, onion powder, sea salt, black pepper, crushed red pepper flakes, and fresh basil in a blender.

Blend for about 30 seconds until well combined and the basil is finely incorporated.

I like to use a high-quality extra virgin olive oil here because it creates a smooth, luxurious base for the dressing without needing to overwork it.

Step 3: Combine All Components and Dress the Salad

• cooked pasta from Step 2
• chopped kale from Step 1
• 1/2 large red onion, thinly sliced
• cucumber half-moons from Step 1
• tomato pieces from Step 1
• 1 1/2 cups chickpeas
• dressing from Step 2

In a large bowl, combine the cooked pasta from Step 2, the chopped kale from Step 1, sliced red onion, cucumber half-moons, tomato pieces, and the chickpeas.

Pour the dressing from Step 2 over the mixture and toss thoroughly, making sure every component is well coated.

I recommend letting the salad sit for 5-10 minutes after dressing so the kale can soften slightly and absorb the flavors—this makes a big difference in the final texture and taste.

Step 4: Finish and Serve

• mozzarella cubes from Step 1
• toasted pine nuts from Step 1

Just before serving, fold in the mozzarella cubes from Step 1 and top with the toasted pine nuts from Step 1.

Gently toss to avoid breaking up the mozzarella, and taste for seasoning—adjust salt, pepper, or vinegar if needed.

Serve immediately or chill until ready to eat.

Tasty Kale Pasta Salad with Chickpeas

Delicious Tasty Kale Pasta Salad with Chickpeas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 10 servings

Calories: 3450

Ingredients Method

Ingredients

  

For the salad

• 7 cups pasta (I use Barilla rotini for the best texture)
• 1 cup tomatoes (halved or quartered into bite-sized pieces)
• 1 cup cucumbers (sliced into 1/4-inch half-moons)
• 1/2 large red onion, thinly sliced
• 1 1/2 cups chickpeas (I recommend Goya for a firmer bite)
• 1 1/2 cups mozzarella (cubed into 1/2-inch pieces)
• 7 cups kale, stems removed and finely chopped
• 1 cup pinenuts (toasted in a dry pan until golden and fragrant)
• 1/4 teaspoon crushed red pepper flakes

For the honey basil vinaigrette

• 1 cup olive oil (I prefer Lucini extra virgin for a smooth finish)
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 cup fresh basil
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Method

 

1. While your pasta water comes to a boil, prepare all your vegetables: remove the kale stems and finely chop the leaves, slice the red onion into thin half-moons, cut the cucumbers into 1/4-inch half-moons, halve or quarter the tomatoes into bite-sized pieces, and cube the mozzarella into 1/2-inch pieces. Set everything aside in separate bowls. In a dry pan over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant (about 3-4 minutes)—this brings out their natural oils and nutty flavor. Transfer to a plate and set aside.
2. Cook the pasta according to package directions until al dente, then drain and rinse with cool water to stop the cooking process—this prevents it from becoming mushy in the salad. While the pasta cooks, make your dressing: combine the olive oil, lemon juice, red wine vinegar, honey, garlic powder, onion powder, sea salt, black pepper, crushed red pepper flakes, and fresh basil in a blender. Blend for about 30 seconds until well combined and the basil is finely incorporated. I like to use a high-quality extra virgin olive oil here because it creates a smooth, luxurious base for the dressing without needing to overwork it.
3. In a large bowl, combine the cooked pasta from Step 2, the chopped kale from Step 1, sliced red onion, cucumber half-moons, tomato pieces, and the chickpeas. Pour the dressing from Step 2 over the mixture and toss thoroughly, making sure every component is well coated. I recommend letting the salad sit for 5-10 minutes after dressing so the kale can soften slightly and absorb the flavors—this makes a big difference in the final texture and taste.
4. Just before serving, fold in the mozzarella cubes from Step 1 and top with the toasted pine nuts from Step 1. Gently toss to avoid breaking up the mozzarella, and taste for seasoning—adjust salt, pepper, or vinegar if needed. Serve immediately or chill until ready to eat.