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Fresh, tangy, and packed with texture, this Kraut Kale Pasta Salad is the kind of dish that checks every box: crunchy, creamy, satisfying, and nourishing. Tender pasta is tossed with hearty kale, crispy roasted chickpeas, and a generous scoop of probiotic-rich kraut, all brought together with a creamy lemon-tahini dressing.
It works beautifully as a make-ahead lunch, a light dinner, or a standout side for gatherings. Every bite delivers contrast: chewy pasta, crisp greens, golden chickpeas, and that unmistakable tang from kraut that keeps you coming back for more.
Ingredients:
8–10 oz pasta (short shapes like rotini, fusilli, or shells work best)
3–4 cups kale, stems removed and finely chopped
1½–2 cups Flanagan Farm Organic Kraut, lightly drained
Optional: grated Parmesan or vegan Parmesan, for topping
1 can chickpeas, drained, rinsed, and patted very dry
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp sea salt
Fresh, tangy, and packed with texture, this Kraut Kale Pasta Salad is the kind of dish that checks every box: crunchy, creamy, satisfying, and nourishing. Tender pasta is tossed with hearty kale, crispy roasted chickpeas, and a generous scoop of probiotic-rich kraut, all brought together with a creamy lemon-tahini dressing.
It works beautifully as a make-ahead lunch, a light dinner, or a standout side for gatherings. Every bite delivers contrast: chewy pasta, crisp greens, golden chickpeas, and that unmistakable tang from kraut that keeps you coming back for more.
Ingredients:
8–10 oz pasta (short shapes like rotini, fusilli, or shells work best)
3–4 cups kale, stems removed and finely chopped
1½–2 cups Flanagan Farm Organic Kraut, lightly drained
Optional: grated Parmesan or vegan Parmesan, for topping
1 can chickpeas, drained, rinsed, and patted very dry
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp sea salt
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