24 Aug Sweet potato chickpea salad with kale and walnuts
This sweet potato chickpea salad is definitely a salad worthy of being a main dish. The roasted sweet potatoes and crunchy chickpeas both give the dish so much flavor, but also an excellent combination of textures. I have been making versions of this salad routinely for years now, and this has become one of my favorites. If you’re not a fan of salads, or you’re tired of the good old lettuce-and-tomato situation, I highly recommend you try this. I am very excited to be sharing it with you, and I hope you will enjoy it just as much as what I do!
What do you need to make this recipe?
To make this recipe, you will need:
- Sweet potato
- Olive oil
- Kale (or other leafy green)
- Half a lemon or lemon juice
- Pumpkin seeds
How do you prepare this sweet potato chickpea salad?
Start by roasting the main ingredients. Cut the potato into small chunks, about the same size as the chickpeas. Drain and rinse tinned chickpeas, and add both chickpeas and potatoes to a baking sheet. Drizzle olive oil over the top, and add spices. Use your hands to properly coat everything before adding them to the oven for around 20-30 minutes. Meanwhile, prepare the other salad ingredients.
Add kale to a bowl, cover with lemon juice, and use your hands to massage the leaves. Kale is a very tough leafy green, but by giving it a rough massage you break down the fibers, which makes it taste better and easier to digest. Also, it’s fun! Then, add the other ingredients and top it all of with the potatoes and chickpeas when they are finished roasting. Finally, drizzle with some balsamic vinegar or dressing, and serve the finished sweet potato chickpea salad.
How to roast sweet potatoes and chickpeas together
Preheat the oven to 180°C. Cut the potatoes into chunks. The chunks are more likely to cook at the same rate if they are similar in size, so try to cut the sweet potato in small cubes. The tinned chickpeas must be drained and rinsed thoroughly. Try to remove as much excess water as possible. Cover a baking tray with a baking sheet, and add potatoes and chickpeas. Drizzle with olive oil. You need to use enough oil to be able to coat the ingredients. However, avoid going too crazy on the oil, as you only need a thin coating. Add the spices, and use your hands to make sure the spices and oil coats every piece evenly on all sides. If you want a spicy sweet potato chickpea salad, try adding some chili powder here.
Add sweet potatoes and chickpeas to a baking tray
Add spices and olive oil, and combine thoroughly. Add to oven.
20 minutes later – ready roasted!
What if I don’t like an ingredient?
As always, you are very welcome to make adjustments. Remove the items you don’t like, or replace them with your favorite salad ingredients. The same goes with the spices; use whichever ones you prefer, or the ones you have available.
Sweet potato and chickpea salad with kale and walnuts
- 1 sweet potato
- 2 handfuls kale
- 1 tin chickpeas
- 1/2 lemon or lemon juice
- 2 tsp olive oil
- 2 tbsp walnuts
- 2 tbsp pumpkin seeds
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garam masala
- 2 tsp balsamic vinegar
Roasted sweet potatoes and chickpeas
- Preheat oven to 180°C
- Cut sweet potatoes into small chunks
- Rinse and drain chickpeas thoroughly
- Add sweet potatoes and chickpeas to a baking sheet covered baking tray
- Drizzle olive oil and spices on top of the chickpeas and sweet potatoes
- Use your hands to evenly coat the ingredients with the spices and oil
- Add to oven and leave to roast for 20-30 minutes, until sweet potatoes are softened and browned
- Add kale to a salad bowl
- Drizzle with the juice of half a lemon and massage with your hands until the kale is softer and slightly wilted
- Add the roasted chickpeas and sweet potatoes
- Add the walnuts and pumpkin seeds, and optionally a small drizzle of balsamic vinegar
- Combine and serve!