Go Back
pesto pasta salad, chickpea, lunch, meal prep, gluten-free, kale salad, healthy eating, party foods, delicious colorful meals, lunch, dinner, side salad, pasta salad, pesto, basil, mozzarella, no bake, basil vinaigrette, pine nuts

Kale & Chickpea Pasta Salad with Honey Basil Vinaigrette

Taralynn McNitt
Delicious and easy recipe filled with healthy ingredients!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Appetizer, dinner, lunch,, Salad
Cuisine American
Servings 20

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

  • 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

  • In a large bowl, mix the pasta, kale, tomatoes, onions, cucumbers, and chickpeas together.
  • Pour the honey basil vinaigrette on top, and coat well.
  • Fold in the mozzarella, and season with extra black pepper.

Notes

Store in the refrigerator! 
Keyword salad, gluten-free, dairy-free, healthy recipe, pasta salad, basil, salads, vinaigrette, easy recipes