Crispy Chickpea Kale Caesar Salad with Sweet Potatoes

INGREDIENTS

FOR THE ROASTED SWEET POTATOES

  • 2 small sweet potatoes – cut into 1-inch cubes

  • 1 tablespoons extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

FOR THE CRISPY ROASTED CHICKPEAS

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon ground cumin

  • Kosher salt and black pepper to taste

FOR THE SALAD

  • 4 cups of curly kale-sliced thin

  • 2 cups romaine lettuce-sliced thin

  • 1/2 cup diced avocado – about 1–2 avocados depending on their size

  • 1/4 cup diced red onion

  • 1/4 cup chopped walnuts

  • Shredded parmesan cheese for serving – optional

FOR THE CREAMY TAHINI DRESSING

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons plain green yogurt or mayo (I like to use vegan mayo)

  • 2 tablespoons Dijon mustard

  • 2 tablespoons tahini paste

  • The juice of 1-2 lemons-about 2 tablespoons

  • 1 tablespoon honey or maple syrup

  • 2 teaspoons Worcestershire sauce

  • 2 cloves garlic-peeled and minced

  • kosher salt and black pepper

  • 1/3 cup grated manchego cheese, parmesan cheese or feta cheese

  • 2 tablespoons dried parsley

  • 1 tablespoon dried basil

INSTRUCTIONS

 ROAST THE SWEET POTATOES AND CHICKPEAS

  1. Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.

  2. Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl. Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.

ASSEMBLE THE SALAD

  1. While the potatoes and chickpeas are roasting you can prep the rest of the salad. Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.

  2. Add the diced avocado, red onion, and chopped walnuts to the bowl with the kale and romaine.

  3. Make the dressing: Add all dressing ingredients to the bowl of a food processor or blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing.

  4. Add the roasted chickpeas and sweet potato to the salad. Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing.

  5. Top with a sprinkle of parmesan cheese if desired.

  6. Serve cold or at room temperature and enjoy!

Recipe from pinchmegood