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Kale Salad with Roasted Chickpeas and Sweet Potatoes

Author: Henriette Kristiansen
Keyword: Cabbage, Chickpeas, Dinner, Kale, Lunch, Meat-free, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Metric - US Customary

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