This salad is anything but basic. The chick peas and sweet potatoes are roasted to perfection in a mix of smoky seasonings, giving this salad a little kick! The dressing is sweet and tangy, making the flavors of this salad to die for! It is by far my favorite kale salad right now. It requires very simple, basic ingredients that you probably already have at home! This recipe makes 6 large salads or 10-12 small side salads. I hope you give this recipe a try and love it as much as I do. Be sure to try my Cranberry, Almond & Quinoa Kale Salad as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love this Salad
- Great for any occasion/time of the year: Eat this salad for lunch with some rotisserie chicken, or have it as a side dish to your favorite meal, bring it to a potluck, picnic, and so much more!
- Perfect Blend of Textures/Flavors: The kale & chick peas provide the perfect crunch and the sweet potatoes are roasted to perfection and just melt in your mouth! The sweet potatoes & chickpeas are roasted in a spicy & smoky seasoning and the dressing is sweet & tangy.
- Stays Fresh: This salad is a great meal prep dish because it stays fresh for 5 days. Jus tkeep your sweet potatoes & chickpeas separate so you can warm them up!
Nutritional Benefits
- Kale: Kale is the ultimate superfood due to the amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese in it.
- Sweet Potatoes: Sweet potatoes are high in fiber and antioxidants. They’re also rich in beta carotene, which is converted to vitamin A to support good vision & your immune system.
- Chick Peas: Chickpeas are high in dietary fiber and can aid with lowering cholesterol. They are also a good source of polyunsaturated fats.
Ingredients
For the Salad
- Sweet Potatoes – 2 pounds of sweet potatoes (about 3 small), cut into match sticks.
- Chick Peas – 1 15.5 oz. can chickpeas, rinsed, drained & patted dry.
- Olive Oil – 2 tbsp. extra virgin olive oil.
- Chipotle Chili Powder – 1-2 tsp chipotle chili powder (use 1 if you don’t like/want a lot of spice).
- Smoked Paprika – 2 tsp smoked paprika.
- Onion Powder – 1 tsp onion powder.
- Cumin – 1 tsp ground cumin.
- Salt & Pepper – Salt & pepper to taste.
- Kale – 6 cups of organic chopped kale (about 12 oz.).
- Cucumber – 1 large cucumber, diced.
- Feta – 3/4 cup crumbled feta cheese.
For the Dressing
- Olive Oil – 1/3 cup of extra virgin olive oil.
- Dijon Mustard – 2 tbsp. dijon mustard.
- Stone Ground Mustard – 1 tbsp. stone ground mustard.
- Honey – 3 tbsp. of raw, unfiltered organic honey.
- Tahini – 2 tbsp. organic tahini.
- Lemon Juice – 2 tbsp. fresh lemon juice.
- Apple Cider Vinegar – 2 tbsp. of apple cider vinegar (with the mother).
- Salt & Pepper – To taste.
How To Make It
- Preheat your oven to 425° F. Line a large baking sheet with foil.
- On your baking sheet, combine the sweet potatoes, chickpeas, olive oil, chili powder, smoked paprika, onion powder, cumin, salt, and pepper. Toss well to coat. Bake 25 minutes, or until chickpeas are crisp and the sweet potatoes tender.
- Meanwhile in a large salad bowl, combine the kale, cucumber, and feta cheese.
- Make your dressing by whisking together all dressing ingredients until smooth. Pour over your kale & cucumbers.
- Top your salads off with the roasted sweet potatoes & chickpeas and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days. Keep the sweet potatoes and chick peas separate so prevent them from getting soggy and so that you can warm them up before placing on your salad!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Roasted Sweet Potato & Chick Pea Kale Salad
This salad is anything but basic. The chick peas and sweet potatoes are roasted to perfection in a mix of smoky seasonings, giving this salad a little kick! The dressing is sweet and tangy, making the flavors of this salad to die for! It is by far my favorite kale salad right now. It requires very simple, basic ingredients that you probably already have at home! This recipe makes 6 large salads or 10-12 small side salads. I hope you give this recipe a try and love it as much as I do. Be sure to try my Cranberry, Almond & Quinoa Kale Salad as well!
Ingredients
For the Salad
For the Dressing
Instructions
-
Preheat your oven to 425° F. Line a large baking sheet with foil.
-
On your baking sheet, combine the sweet potatoes, chickpeas, olive oil, chili powder, smoked paprika, onion powder, cumin, salt, and pepper. Toss well to coat. Bake 25 minutes, or until chickpeas are crisp and the sweet potatoes tender.
-
Meanwhile in a large salad bowl, combine the kale, cucumber, and feta cheese.
-
Make your dressing by whisking together all dressing ingredients until smooth. Pour over your kale & cucumbers.
-
Top your salads off with the roasted sweet potatoes & chickpeas and enjoy!
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 24.1g38%
- Saturated Fat 5.7g29%
- Cholesterol 16.7mg6%
- Sodium 606.5mg26%
- Total Carbohydrate 39.2g14%
- Dietary Fiber 5.6g23%
- Sugars 12.6g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Calories can also vary depending on product brands.
