Recipe for kale salad with roasted chickpeas and sweet potatoes
This spicy and hearty kale salad is an excellent suggestion for a delicious and nourishing meal salad – it’s packed with flavor, proteins, and vitamins, and it’s actually also vegetarian.
It’s made with crispy, spiced chickpeas that complement the kale incredibly well, and it includes cucumbers and roasted sweet potatoes, which contribute freshness and sweetness respectively. On top, I’ve added creamy feta cheese and crunchy pumpkin seeds. A truly flavorful salad that tastes wonderful and is very filling – I would actually say it is highly addictive.
It’s served with a quick tahini dressing that just puts the finishing touch on it.
Kale Salad with Roasted Chickpeas and Sweet Potatoes
Equipment
- Cutting Board
- Knife
- Bowl
- Ovenproof dish
- Oven
- Frying Pan
Ingredients
- 75 gram Kale chopped, fresh
- salad 2 handfuls mixed
- 0.5 pcs. Cucumber
Baked sweet potatoes
- 200 gram Sweet Potato
- 13.5 gram Olive Oil
- 6 gram Coarse salt
- Pepper little
Spicy roasted chickpeas
- 120 gram Chickpeas cooked
- 13.5 gram Olive Oil
- 1.3 gram Cinnamon
- 1.1 gram Cumin
- 7.5 gram Soya
- 7 gram Honey
- Salt little
Topping
- 60 gram Feta
- 18 gram Pumpkin Seeds
Tahini dressing
- 15 gram Lemon Juice
- 30 gram Tahini
- Salt and Pepper little
- 50 gram Water up to 1 dl
Instructions
- Put kale and salad in a bowl. Cut the cucumber into cubes and add to the bowl.
- Scrub and cut the sweet potatoes into cubes and put them in a dish. Toss with oil and spices and 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 roasted sweet potatoes and fried chickpeas into the bowl with the salad.
- Mix tahini with lemon juice and add water until the desired consistency is reached. Season with salt and pepper.
- Arrange your salad on a platter, top with feta and pumpkin seeds and serve with dressing on the side