Description
This vibrant salad combines fresh kale, roasted sweet potatoes, and crunchy chickpeas for a delightful, nutritious meal that’s sure to impress.
Ingredients
Scale
- 4 cups fresh kale leaves, torn
- 2 medium-sized sweet potatoes, diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil (for vegetables)
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil (for dressing)
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a bowl, toss diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread on one prepared baking sheet and roast for about 25 minutes until golden brown.
- Pat the rinsed chickpeas dry with paper towels. Toss them in a bowl with olive oil, garlic powder, salt, and pepper. Spread on the second baking sheet.
- Place the baking sheet with chickpeas in the oven alongside sweet potatoes. Bake for about 20-25 minutes until they are golden and crispy.
- In a large bowl, drizzle torn kale leaves with olive oil and lemon juice. Massage the leaves for about two minutes to soften them.
- Once roasted, add sweet potatoes and crispy chickpeas to the bowl of kale. Toss gently to combine all ingredients. Top with grated Parmesan cheese before serving.
- Transfer to plates and drizzle with additional lemon juice if desired.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Feel free to substitute sweet potatoes with roasted butternut squash for a different flavor. Add grilled chicken or quinoa for extra protein. Try tahini dressing instead of olive oil for a creamy texture!