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Tahini Sweet Potato Chickpea Salad with massaged Kale and a light, creamy, tangy dressing! Enjoy on its own as a main or even as a healthy side!
What you’ll need to make this roasted Sweet
Potato and Chickpea Salad:
- sweet potatoes
- chickpeas
- tahini
- olive oil
- garlic
- ground cumin
- ground turmeric
- salt
- black pepper
- kale
- parsley
- dijon mustard
- lemon juice
- watercress
- curly lettuce or any lettuce
- avocado
- nutritional yeast
Tips for making this Tahini Sweet Potato Chickpea Salad recipe perfectly:
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Massage your kale – massaging kale is the secret to enjoying eating it raw! It breaks down the fibres which removes the bitterness, makes it easier to chew and digest!
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Allow the salad to sit for around 5 minutes before serving – allowing your salad to rest before serving allows your salad dressing to combine with your greens and even your sweet potatoes and chickpeas!
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Make sure every inch of your sweet potatoes are coated with the spices before baking – this ensures every bite of your salad will be full of flavour!
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Refrigerate until needed – if you know you won’t be able to finish this salad in one sitting, I highly advise you to store the salad and the salad dressing separately! Doing this will give you the best results.
Why you’ll love this Kale Sweet Potato Chickpea Salad:
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Easy – this recipe is incredibly easy to put together and doesn’t require much effort!
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Flavourful – the sweet potatoes, chickpeas, kale, salad dressing are all seasoned to perfection.
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Healthy – packed with healthy fats, healthy carbs, proteins and beautiful greens makes this salad incredibly healthy but also hearty and filling!
How to store Sweet Potato Chickpea Salad:
Store salad and dressing separately and combine the two when needed.
More healthy vegan recipes you’ll love:
- tofu bhurji – Indian scramble
- healthy chipotle sweet potato skins
- coconut and tahini oatmeal cookies
- jeera aloo
- green goddess smoothie
Units
Scale
Ingredients
Roasted Sweet Potatoes and Chickpeas
- 3 small sweet potatoes
- 1 cup chickpeas
- 2 tbsp tahini
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- 1 tbsp nutritional yeast
- salt
- black pepper
Salad Dressing
- 3 tbsp olive oil
- 1 tbsp dijon mustard
- 3 tbsp tahini
- 2 tsp maple syrup
- 2 tbsp parsley
- 1 tbsp nutritional yeast
- 1–2 garlic cloves (grated)
- juice from 2 lemons
- black pepper
- salt
Other
- 6 cups kale (200g)
- 1–2 cups curly lettuce or any lettuce or more kale
- 1 avocado
- 3 tbsp watercress
Instructions
- Pre-heat your oven to 220C/200C fan.
- Cut your sweet potatoes into 1/2 inch thick slices.
- Mix your tahini, olive oil, ground cumin, salt, black pepper, chilli powder. nutritional yeast and ground turmeric. Pour over your sweet potatoes and massage until all slices are coated. Bake for 20-25 minutes.
- Remove your baking tray from the oven, add in the chickpeas with around 1tbsp olive oil, mix with the sweet potatoes and bake for another 20-25 minutes.
- While the sweet potatoes and chickpeas bake, add your kale into a bowl, drizzle with a little olive oil and massage until you break down the kale and it becomes delicate (around 5-7 minutes). Then add in your curly lettuce.
- In another small bowl, make your salad dressing by whisking together your grated garlic, olive oil, tahini, dijon mustard, salt, pepper, maple syrup, nutritional yeast and parsley.
- Add your roasted sweet potato and chickpeas over your salad with the avocado and watercress. Drizzle your dressing on top, and enoy!
