Roasted Sweet Potato, Chickpea, and Kale Salad
A hearty, flavor-packed salad with roasted sweet potatoes, crispy chickpeas, and tender kale—perfect as a nourishing lunch or satisfying side.
Servings: 2
Equipment
- Baking Sheets
- Mixing Bowls
Ingredients
- 1 bunch Kale Cleaned and chopped into bite-sized pieces
- 1 Sweet Potato Cut into ½ inch cubes
- 1 15 oz Can Chickpeas Drained, cleaned, and patted dry
- 2 tbsp Olive Oil Divided
- ½ tsp Sea Salt Divided
- ½ tsp Black Pepper Divided
- 1 tbsp Chili Powder Divided
- 1 tbsp Cumin Divided
- 1 tsp Paprika Divided
- 1 tsp Garlic Powder Divided
- 1 Avocado Diced
- ½ cup Feta Crumbled
Dressing
- ¼ cup Plain Unsweetened Plant-Based Yogurt
- 1 tbsp Brown or Dijon Mustard
- 1 tbsp Agave or Maple Syrup
- 1 clove Garlic Minced
- 1 tbsp Lemon Juice About the juice of 1 lemon
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 2 tbsp Fresh Dill Minced
- 2 tbsp Fresh Chives Minced
Instructions
- Preheat the oven to 425℉. Get out two baking sheets and line them with parchment paper or reusable silicone baking mats. While the oven is preheating, prepare the sweet potato and chickpeas.
- Clean and cube the sweet potatoes into ½ inch cubes. Add the sweet potato to a large bowl with 1 tbsp olive oil, ¼ tsp salt and pepper, and ½ tbsp chili powder and cumin, and ½ tsp paprika and garlic powder. Mix to combine and pour over a baking sheet, making sure the potatoes are in a single layer to ensure the potatoes roast evenly.
- Next, drain, rinse, and pat dry the chickpeas. Then add them to a mixing bowl, along with 1 tbsp olive oil, ¼ tsp salt and pepper, and ½ tbsp chili powder and cumin, and ½ tsp of paprika and garlic powder. Mix to combine and pour over a baking sheet, into a single layer.
- Roast the sweet potatoes and chickpeas for 25 to 30 minutes. Take out to turn the chickpeas and sweet potatoes after about 15 minutes. They should be a nice golden brown color. Let the roasted sweet potatoes and chickpeas cool for at least 5 minutes before tossing with the kale. This will prevent the kale from wilting.
- While the sweet potatoes and chickpeas are baking, clean your kale. Then cut up into bite-sized pieces and add to a mixing bowl and then massage the kale, to make it tender, for about 1 to 3 minutes.
- For the dressing, combine all ingredients, the yogurt, mustard, agave or maple syrup, garlic, lemon juice, salt, pepper, dill, and chives into a mixing bowl and whisk until combined. Taste and adjust seasoning for your preference.
- Once the sweet potatoes and chickpeas are done, combine with the kale, add the avocado, feta, and dressing, and mix to combine. Serve as a main dish or a creamy side salad. Note, if you want to keep this as leftovers, do not combine everything; it will store better separate, rather only mix together what you plan on eating.
- Store the leftover kale, sweet potatoes, and dressing in separate airtight containers in the fridge for 3 to 4 days. Store roasted chickpeas in a loosely covered container at room temperature. They are best used within two days.