The crispy, spiced chickpeas are pan-roasted with various herbs, adding tons of flavor, substance, and satiety to the salad. The cucumbers and sweet potatoes contribute freshness and sweetness, respectively. On top, I have creamy feta and crunchy pumpkin seeds.
Recipe for kale salad with roasted chickpeas and baked sweet potatoes
This spicy and hearty kale salad is packed with flavor, proteins, and vitamins.
The crispy, spiced chickpeas are pan-roasted with various herbs and add plenty of taste, substance, and satiety to the salad. The cucumbers and sweet potatoes contribute freshness and sweetness, respectively. On top, I’ve added creamy feta and crunchy pumpkin seeds.
As the finishing touch, I’ve made a quick and incredibly(!) good tahini dressing to drizzle over the salad.
It’s a salad that may have a somewhat different flavor combination, but it tastes absolutely wonderful! And it’s quite filling – it can easily serve as a meal on its own.
Servings: people
Kale salad with roasted chickpeas and baked sweet potatoes
The crispy, spiced chickpeas are pan-roasted with various herbs, adding tons of flavor, substance, and satiety to the salad. The cucumbers and sweet potatoes contribute freshness and sweetness, respectively. On top, I have creamy feta and crunchy pumpkin seeds.
Ingredients
- 75 gram Kale chopped
- 2 handful mixed salad
- 1/2 pcs. Cucumber
Baked sweet potatoes
- 200 gram Sweet Potato
- 1/2 tablespoon Olive Oil
- 1 tsp. Coarse salt
- Pepper a bit
Spicy roasted chickpeas
- 2 dl Chickpeas boiled
- 1 tablespoon Olive Oil
- 1/2 tsp. Cinnamon
- 1/2 tsp. Cumin
- 1/2 tablespoon Soya
- 1 tsp. Honey
- Salt a bit
Topping
- 1 dl Feta
- 2 tablespoon Pumpkin Seeds
Tahini dressing
- 1 tablespoon Lemon Juice
- 2 tablespoon Tahini
- Salt and Pepper a bit
- 1/2-1 dl Water
Instructions
- Put kale and salad in a bowl. Dice the cucumber and toss it into the bowl
- Scrub and dice the sweet potatoes and place them in a dish. Toss with oil, salt, and pepper. Bake for 15 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
- Meanwhile, fry the chickpeas in a pan with olive oil, cinnamon, cumin, soy sauce, honey, and salt. Fry for 4-5 minutes until golden.
- Toss the baked sweet potatoes and fried chickpeas in the bowl with the salad.
- Mix tahini with lemon juice and add water until the desired consistency is achieved. Season with salt and pepper.
- Arrange your salad on a platter, top with feta and pumpkin seeds, and serve with dressing on the side.