This arugula pasta caesar salad with crispy chickpeas is everything I love in a recipe—simple to make, delicious, and full of textures with its creamy dressing and crispy toppings.
The first time I made it, I was in a hurry to put something together for a potluck. I had pasta, a can of garbanzo beans, and some arugula I didn’t want to waste. A quick caesar-style dressing brought it all together, and it was a hit. By the end of the night, the bowl was completely empty, and everyone was asking for the recipe.
Why You’ll Love It
- It comes together with just a handful of simple ingredients.
- Creamy dressing, crispy garbanzos, and fresh arugula make every bite interesting.
- Works as a main dish, side salad, or even meal prep for the week (just add arugula last).
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Baking sheet (for roasting chickpeas)
- Clean towel (for drying chickpeas)
- Large mixing bowl
- Whisk (if making homemade dressing)
- Small bowl (if thinning Caesar dressing)
What You’ll Need (and Substitutions)
- Short pasta: Rotini, fusilli, penne, or bowtie. Any sturdy pasta shape will work.
- Chickpeas: Canned chickpeas, roasted with olive oil, salt, and pepper. You can swap these for croutons if you want a classic Caesar topping.
- Olive oil: Used for roasting the chickpeas.
- Salt and pepper: Essential for seasoning the roasted chickpeas and balancing the flavors.
- Caesar dressing: Use your favorite store-bought brand or make it from scratch.
- Arugula: Fresh arugula for a peppery flavor. Baby spinach or kale are great alternatives.
- Parmesan cheese: Shaved or grated Parmesan for a nutty, salty Caesar flavor.
- Optional add-ins: Cherry tomatoes, grilled chicken, or avocado for extra flavor and texture.
The Crispy Garbanzo Trick
To get them super crispy, make sure to pat them dry after rinsing and tossing them with olive oil and seasoning.
How to Make It
Preheat your oven to 400°F. Pat the chickpeas dry with a clean towel—this helps them crisp up in the oven. Toss the chickpeas with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast them for 20-25 minutes, shaking the pan halfway through, until golden and crunchy.
While the chickpeas roast, cook your pasta. Bring a pot of salted water to a boil, add the pasta, and cook it according to the box instructions. Once it’s done, drain the pasta, then toss a few ice cubes into the colander with the hot pasta. Stir gently until the ice melts to cool the pasta quickly and stop it from cooking further. Set the pasta aside to cool completely.
If your Caesar dressing feels a little thick, stir in a splash of lemon juice or white vinegar to thin it out. This makes it easier to toss with the pasta and adds a little brightness to the flavors.
In a large bowl, toss the cooled pasta with the Caesar dressing until it’s evenly coated. Add the roasted chickpeas and fresh arugula, and gently mix everything together.
Croutons might sound unusual for a pasta salad, but trust me—a light sprinkle of crumbled croutons on top gives this dish an extra crunch that’s irresistible.
Finish with shaved Parmesan, and if you’re adding extras like cherry tomatoes or grilled chicken, toss them in now. Serve chilled or at room temperature, and enjoy!
Storage Tips
If you have leftovers, store the pasta and dressing together in an airtight container in the fridge for up to three days. Keep the arugula and crispy garbanzos separate and add them fresh when you’re ready to eat. This way, the salad keeps its texture and doesn’t get soggy.
FAQs
Can I use canned chickpeas?
Definitely. Just rinse and drain them before roasting.
What can I substitute for arugula?
Spinach, kale, or even chopped romaine work great if arugula isn’t your thing.
Other Recipes You’ll Enjoy
If you can’t get enough of pasta salads, here’s a list of recipes from the blog to add to your lineup:
- 30-minute shrimp pesto pasta salad
This salad combines tender fusilli pasta, basil pesto, cherry tomatoes, and a squeeze of lemon for a bright, fresh dish. - 20-minute simple black bean pasta salad
Black beans, arugula, sweet corn, and cherry tomatoes come together with a creamy yogurt lime dressing for a quick and easy option. - 20-minute elote pasta salad
Inspired by Mexican street corn, this salad mixes sweet corn, cotija cheese, and a creamy lime dressing for a dish with just the right amount of tang. - Big Mac pasta salad
A fun nod to the classic burger, this pasta salad includes pasta, ground beef, pickles, cheddar cheese, and a tangy special sauce-inspired dressing. - Shrimp cilantro lime pasta salad
Shrimp, fresh lime, cilantro, and a touch of garlic and onion make this salad light and refreshing with a bold, zesty kick. - Creamy tuna pasta salad
Perfect for gatherings or lunches, this creamy tuna pasta salad is simple to make and always a crowd favorite. - Southern-style macaroni salad
Elbow pasta, mayo, shredded carrots, roasted peppers, and a splash of vinegar make this classic dish a staple for any table.
If you make this creamy caesar pasta salad, let me know how it turned out! I love reading your comments. If you take a picture, tag me on Instagram—I always enjoy seeing what you create!
Creamy Caesar Pasta Salad
Creamy caesar pasta salad is a quick and easy dish loaded with creamy dressing, crispy garbanzos, and fresh arugula. Perfect for potlucks, weekday dinners, or meal prep.
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1 Large Pot
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1 Colander
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1 Baking Sheet
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1 Clean towel
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1 Large Mixing Bowl
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1 Whisk
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1 Small Bowl
For the Salad:
- 8 oz short pasta rotini, penne, or bowtie
- 1 15 oz can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 2 cups fresh arugula
- 1 1/2 cups Caesar dressing store-bought or homemade
- 1/4 cup shaved Parmesan cheese
- Salt and pepper to taste
Optional Add-ins:
- Cherry tomatoes halved
- Grilled chicken sliced
- Avocado diced
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Preheat the oven to 400°F. Pat the chickpeas dry with a clean towel, then toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, shaking the pan halfway, until golden and crispy.
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Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain, then toss a few ice cubes into the colander with the hot pasta. Stir gently until the ice melts, cooling the pasta quickly. Set aside to cool completely.
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If the Caesar dressing feels too thick, stir in a splash of lemon juice or white vinegar to thin it out.
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In a large mixing bowl, toss the cooled pasta with the Caesar dressing until evenly coated. Add the roasted chickpeas and arugula, folding gently to combine.
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Sprinkle crumbled croutons on top for added crunch. Finish with shaved Parmesan and any optional toppings, like cherry tomatoes or grilled chicken. Serve chilled or at room temperature.
Top Tips
- Cool the pasta quickly: After draining the pasta, toss a few ice cubes into the colander and stir gently. This stops the cooking and keeps the pasta from turning mushy.
- Dry the chickpeas well: Use a clean kitchen towel or paper towels to pat the chickpeas completely dry before roasting. This helps them crisp up nicely in the oven.
- Thin the dressing if needed: If the Caesar dressing feels thick, stir in a splash of lemon juice, white vinegar, or pickle juice. This makes it easier to toss and adds a little brightness to the flavor.
- Save the croutons for last: Sprinkle the crumbled croutons on top right before serving to keep them crunchy and fresh.
