Bursting with flavor from a tangy-sweet Ginger Dijon Dressing, this Fall Kale Pasta Salad is perfect for lunch or dinner parties! Each serving boasts 20 grams of protein, thanks to protein pasta, lemon-marinated chickpeas, and toasted pecans.
Finely shredded and massaged kale and protein pasta meet fall flavors in this zesty, sweet, and craveable Kale Pasta Salad! Everything is tossed in a ginger Dijon dressing (zesty! sweet! and adapted from my Maple Dijon Dressing) and one serving clocks in at about 20 grams of protein and 10+ grams of fiber.
I ate this for lunch three days in a row and genuinely looked forward to it every day. The white cheddar adds a bit of rich creaminess that balances out the zesty vinaigrette, while brown sugar toasted pecans add nuttiness.
This recipe is part of my Higher Protein Vegetarian Meals series.
Ingredients
- Chickpeas: Our main protein here is chickpeas, which are drained and rinsed. This recipe would likely work well with white beans, if that's what you have on hand. I marinate the chickpeas in lemon juice while prepping the other ingredients.
- Pasta: To make this a protein-packed recipe, I use Barilla protein pasta. Feel free to stick to standard pasta, which still adds a good amount of protein.
- Kale: I use curly kale, but lacinato also works. I buy pre-shredded to cut down on prep time. Make sure to massage the kale with olive oil, as this improves the texture.
- Pecans: After toasting, toss with a little bit of brown sugar in the pan for a sweet, nutty addition to the salad. Walnuts also work, though I feel that pecans have a flavor more synonymous with fall.
- White cheddar: I love the creamy, tangy flavor this adds. Other good options are Parmesan or Brie.
- Ginger: This is a key ingredient in the vinaigrette and shouldn't be skipped. I use a Microplane to grate the ginger in to a paste, but the smallest holes on a box grater also work.
Tips for foolproof flavor
- If you only have 15 minutes to marinate the chickpeas, microwave them for just a minute to warm them up. This helps them absorb the lemon juice more quickly!
- Taste the vinaigrette as you go. I like mine sweet and tangy, so I opt for 2 tablespoons of maple syrup. For a zestier vinaigrette, start with just 1 tablespoon of maple syrup and adjust as you go.
- Toast the pecans: If you're adding raw pecans/nuts to the pasta salad, you're missing out on a world of flavor. Toasting them on the stove for just 5 minutes adds a lot of depth and nuttiness.
- Looking to pack in more protein? Add a serving of this Maple Tofu to the salad! The flavors go hand-in-hand with this pasta salad.
Storage and meal prep tips
- Leftover pasta salad is best within 3-4 days. Keep refrigerated in an airtight container.
- As with most pasta salads , the pasta soaks up the vinaigrette as it sits. An easy way to combat this is to add half of the vinaigrette while assembling the salad and half just before serving. If making this for meal prep, just bring along a small container of vinaigrette to drizzle on top.
- This recipe works well as a mason jar salad. I recommend laying in this order: vinaigrette, kale, pasta, chickpeas, apple, cheddar, pecans.
More easy lunch ideas
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Recipe
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Fall Pasta Salad with Ginger Dijon Dressing
Bursting with zesty, sweet, and refreshing flavors, this fall-inspired pasta salad is great for lunch and meal prep!
Ingredients
For the salad
- 8 ounces protein pasta or pasta of choice
- 15 ounce can chickpeas
- ¼ cup lemon juice from 2 lemons
- ½ cup pecan pieces or roughly chopped pecans
- 2 teaspoons brown sugar or to taste
- 4 ounces Vermont sharp cheddar
- 2 heaping cups shredded kale ~2 ounces; see note #1
- olive oil as needed
- salt as needed
- 1 medium Gala apple or apple of choice
For the dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 to 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- pinch of salt
- fresh ginger peeled
Instructions
- Cook the pasta in well-salted water according to package instructions, then drain and set aside. Meanwhile, drain and rinse a can of chickpeas. Transfer to a bowl and heat in the microwave for 1 minute (optional, helps absorb lemon juice more quickly). Drizzle with ¼ cup lemon juice, tossing to coat. Cover and refrigerate.
- Heat a skillet over medium heat. Add the pecans and a pinch of salt, stirring occasionally until toasted, about 5 minutes. Remove from the heat and sprinkle with brown sugar, stirring to coat.
- Dice the cheddar into small cubes, about ¼-inch. Set aside.
- To make the dressing, add to a small jar: olive oil, apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, and a pinch of salt. Use a Microplane or the smallest holes on a box grater to grate in roughly ½ teaspoon of ginger paste. Shake or whisk together until emulsified, then taste for seasonings, adding the remaining maple syrup and additional ginger if desired.
- Add the shredded kale to a large bowl. Drizzle with a small amount of oil and add a pinch of salt. Massage for about 30 seconds to break down the kale. Toss with the pasta and ½ of the dressing.
- Dice the apple into small cubes, then add to the pasta salad along with the toasted pecans and cubed cheddar. Use a slotted spoon to add the chickpeas to the salad. Toss to combine well.
- I eat the salad immediately, but if you prefer a fully chilled salad you can cover it and chill for an hour. Add the remaining dressing just before serving. If making for meal prep, store the remaining dressing in small containers and add just before eating. Enjoy!
Video
Notes
- Kale: I buy shredded kale in a bag. If you buy a bunch of kale, shred the leaves yourself by cutting away the hard stems, then stacking the leaves and cutting into thin strips, about ¼-inch. Feel free to chop and add the stems, if you like their texture/flavor.
- Crispy chickpea option: The first time I made this recipe I use air fried chickpeas. I liked this option, but it doesn't work as well for meal prep and makes it a more involved recipe. If you do want to go the crispy chickpeas route, I recommend adding a pinch of chili powder and smoked paprika then roasting at 400F for 13-15 minutes (air fryer) or 425F for 25-30 minutes (oven).
- Nutrition calculations are an estimation and will vary based on ingredients used. These calculations were made using Barilla Protein+ pasta.
Nutrition
Calories: 713kcalCarbohydrates: 70gProtein: 24gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 28mgSodium: 220mgPotassium: 352mgFiber: 12gSugar: 16gVitamin A: 386IUVitamin C: 9mgCalcium: 255mgIron: 2mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Amanda says
This made a perfect for lunch! I really loved the dressing!
Cassidy Reeser, MS, RD says
Yay thanks Amanda!!