Instructions

• Cook the gemelli pasta in your pressure cooker or stovetop until it's al dente. Don't forget to drain it once it's done and set aside so it doesn’t get mushy.
• Toss the chopped kale and rinsed chickpeas into a big ole bowl with the pasta. Y'all wanna mix those veggies and beans right up.
• Drizzle in the extra virgin olive oil and give it a good toss. This adds a slickness that helps everything blend better.
• Sprinkle garlic salt and paprika over the mix then stir. This layers in that savory kick and a little smoky twist that you don't wanna miss.
• Pour in your Caesar dressing bit by bit to coat all the ingredients enough for your taste. It helps the kale soften up and makes the salad creamy without mayo overload.
• Mix in 2 tablespoons of grated Parmesan and fresh lemon juice. The cheese melts slightly from the warmth, and lemon juice brightens everything up good.
• Garnish the salad with a little extra Parmesan before serving for that final cheesy punch. Serve it right away or chill it if you like it colder.