Sweet potato chickpea salad with kale and walnuts

Sweet potato chickpea salad (3)

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
  • Chickpeas
  • Spices
  • Olive oil
  • Kale (or other leafy green)
  • Half a lemon or lemon juice
  • Walnuts
  • 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.

Sweet potato chickpea salad (2)

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.

Roasted potatoes and chickpeas

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

A delicious, easy to make warming autumn salad. Filled with protein, fiber and awesome flavors, this salad works as a main course or an excellent packed lunch.
Prep Time5 mins
Cook Time20 mins
5 from 5 votes
Course: Dinner, lunch, Main Course
Cuisine: Norwegian
Keyword: autumn salad, chickpeas, kale, sweet potatoes
Servings: 2
Calories: 377kcal
Cost: Cheap

Ingredients

  • 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

Spice mix

  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garam masala

Optional dressing

  • 2 tsp balsamic vinegar

Instructions

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

Salad assembly

  • 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!

Notes

The exact time it takes for the chickpeas and sweet potatoes to roast properly, will vary based on the size of the chunks and which oven you use. Mine usually takes about 20-25 minutes. Make sure you keep checking on them, as you don't want them to burn.

Try other spices

If you don't like, or don't have any of the spices listed, you can remove them or replace them with other spices. You can try adding oregano, coriander, paprika, onion powder, chili powder, a tiny bit of cinnamon or some lemon pepper.
 
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10 Comments
  • Alison
    Posted at 17:45h, 27 August Reply

    5 stars
    This looks so healthy and delicious. The kale, sweet potatoes and walnuts are a perfect combination of fall flavors.

    • Tonje
      Posted at 17:47h, 27 August Reply

      Yes! This is a perfect salad for autumn 🙂

  • Tatiana
    Posted at 17:54h, 27 August Reply

    5 stars
    YUMMMM. I love the flavor combo in this hearty, satisfying salad! I’ll definitely make this.

    • Tonje
      Posted at 17:56h, 27 August Reply

      It’s definitely very satiating 🙂

  • Jess
    Posted at 18:02h, 27 August Reply

    5 stars
    What a beautiful salad for autumn! This is one recipe I want to jump right in on. It’s perfect for this time of year!

    • Tonje
      Posted at 18:12h, 27 August Reply

      I agree 🙂 The flavors are perfect for the colder weather!

  • Pam Greer
    Posted at 18:13h, 27 August Reply

    5 stars
    Such an amazing salad! We love it as a main dish salad and sometimes we have it as a side salad with some rotisserie chicken!

    • Tonje
      Posted at 18:15h, 27 August Reply

      That’s great! I usually have this as an easy main for lunch, but I bet it’s great with rotisserie chicken too!

  • Traci
    Posted at 18:20h, 27 August Reply

    5 stars
    I absolutely love sweet potato and chickpeas together. This recipe is winning all around! Thanks for sharing 🙂

    • Tonje
      Posted at 18:26h, 27 August Reply

      Me too, they are a great combo! Glad you like it 🙂

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