This recipe for Tortellini & Chickpea Kale Salad with Curry Dressing is an easy one-skillet dinner. Protein packed and kid approved.
This is a nutritious pasta dish the whole family will love, and with very little clean up. That's why it's the perfect weeknight dinner.
For this recipe, I used Kite Hill Tortellini with Almond Milk Ricotta Alternative. It's lower in sodium than most brands, and has no cholesterol or saturated fat. However, feel free to use a brand of your choice, or substitute for any variety of cooked frozen pasta.
More Pasta Salad Recipes:
🍲 Why This Recipe Is Fabulous
- This pasta dinner is healthful and rich in plant-based protein.
- The creamy Curry Dressing adds protein to this recipe and brings the dish together deliciously.
- This recipe is quick and easy to make, and uses just one skillet for minimal clean up.
- Kids love this meal, so moms don't have to short order cook!
- The Curry Dressing is versatile and can be refrigerated for later use.
📖 How to Make This Recipe
Sauté the Chickpeas Until Golden Brown and Crispy
For even crisper chickpeas, spend a few extra minutes rubbing them between two layers of a kitchen towel to remove the skins before sautéing.
Cook the chickpeas in a large skillet in a single layer with a drizzle of oil.
Transfer the crispy chickpeas to a rimmed dish.
Make the Curry Dressing
You can make the dressing while the chickpeas are browning to save time.
Cook the Sliced Garlic in Olive Oil Before Adding the Kale
Sauté the sliced garlic olive oil to flavor the oil before adding the kale.
Add a little water and cover the skillet to steam the kale. Transfer the kale to the rimmed dish with the chickpeas.
Brown the Bottoms of the Tortellini
Drizzle olive oil onto the skillet and heat over medium-high. Add the frozen tortellini to the hot oil.
Add water and cover to steam until the tortellini is warmed through.
Combine the Chickpeas, Garlicky Kale, and Tortellini
If you prefer a warm pasta salad, transfer the chickpeas and kale to the skillet with the tortellini and cook until warmed through.
Add the desired amount of dressing to the pasta salad. Any remaining dressing can be refrigerated in an airtight container for up to 3 days.
👩🏼🌾 Ingredients & Nutrition
Pasta can be part of a healthful diet. It's relatively low in calories, and has a decent amount of protein, vitamins and minerals (fortified in white pasta).
However, the starch can cause a rush of insulin and an increase in blood sugar. Adding protein, good fat, and fiber to your pasta, and cooking until al dente, mitigates this spike.
Choose wholegrain, bean or lentil pasta when possible. These varieties are higher in fiber.
Bulk up your pasta with non-starchy veggies. The veggies should be the main attraction, and the pasta the co-star!
Yes. Most types of pasta will work. Try vegan ravioli, gnocchi, rigatoni, paccheri, or your favorite pasta shape.
👩🏽🍳 Made This Recipe?
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Tortellini & Chickpea Kale Salad
- Olive oil for sautéing
- 15 ounces chickpeas canned, drained and rinsed
- 3 large garlic cloves sliced
- 2 cups chopped kale curly or lacinato
- 9 ounces tortellini frozen, vegan
For the Curry Dressing:
- ½ cup unsweetened non-dairy yogurt
- ½ cup mayonnaise vegan
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon curry powder
- Maple syrup to taste
- Salt and freshly ground black pepper to taste
- Sauté the Chickpeas: Add a drizzle of olive oil to a large skillet over medium-high heat. Once the oil is hot, add the chickpeas. Sauté the chickpeas for about 7 minutes, or until golden brown and crispy. Transfer to a rimmed dish and set aside.
- Make the Dressing: Add the yogurt, mayonnaise, lemon juice, water, and curry powder to a medium bowl. Whisk to combine. Add maple syrup to taste. Season with salt and black pepper. Set aside.
- Cook the Garlic: Add a drizzle of olive oil to the same skillet over medium heat. Add the garlic and cook for about 2 minutes, or until lightly golden. Stir continuously to prevent the garlic from burning.
- Add the kale and toss with the garlic and olive oil.
- Steam the Kale: Add 2 tablespoons water and cover. Let the kale steam for 2 minutes. Remove the lid and sauté for one more minute.
- Transfer the kale and garlic to the dish with the chickpeas.
- Brown & Steam the Tortellini: Add a drizzle of olive oil to the same skillet over medium-high heat. Add the tortellini, flat side down, and let them cook undisturbed for about 2 minutes, or until a light golden brown. Add ½ cup water, cover, and steam for 5 minutes.
- Add the Dressing: Remove the lid and stir in the chickpeas, kale, and garlic. Season with salt and black pepper. Add the desired amount of dressing for serving.
- I used Kite Hill Tortellini with Almond Milk Ricotta Alternative for this recipe. It's lower in sodium than most brands, and has no cholesterol or saturated fat.
- Optional Step: Rub the chickpeas between a kitchen towel to remove the skins before sautéing for crispier chickpeas.
- Substitute canned chickpeas with 1 ½ cups cooked as desired.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.