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 g Kale chopped
- 2 handfuls mixed salad
- 1/2 pcs. Cucumber
Baked sweet potatoes
- 200 g Sweet Potato
- 1/2 tbsp Olive Oil
- 1 tsp. Coarse salt
- Pepper a bit
Spicy roasted chickpeas
- 2 dl Chickpeas boiled
- 1 tbsp Olive Oil
- 1/2 tsp. Cinnamon
- 1/2 tsp. Cumin
- 1/2 tbsp Soya
- 1 tsp. Honey
- Salt a bit
Topping
- 1 dl Feta
- 2 tbsp Pumpkin Seeds
Tahini dressing
- 1 tbsp Lemon Juice
- 2 tbsp 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.