I’m on a mission to transform the reputation of salads from bland and boring to bursting with flavor, and textures. I also love sneaking in some nutrition. Say hello to the Creamy Tahini Kale Chickpea Sweet Potato Salad. It's a dish that’s about to make you fall in love with salads all over again! Welcome again to my NOT a Sad Salad Series!
Gone are the days of sad, limp lettuce leaves with generic dressing. We’re talking about a salad that's loaded with the good stuff. It has crunchy roasted chickpeas, tender sweet potatoes, healthy-fat filled seeds and nuts, and nutrient-packed kale. It's all brought together with a creamy, dreamy tahini dressing. This isn’t just a salad; it’s a satisfying, hearty meal that happens to be incredibly healthy. It's NOT a Sad Salad.
Homemade Dressings
One way to pretty instantly up your salad game is to make your own dressing- it's a game-changer. It’s easy, quick, and lets you control exactly what goes into your salad. You can say goodbye to those mysterious store-bought ingredients. Plus, the creamy tahini dressing we're whipping up is versatile enough to become your new go-to for just about any salad.
Nutrition
Let’s talk nutrition. Kale is a superfood powerhouse, rich in vitamins A, C, and K, plus minerals like calcium and iron. Sweet potatoes bring their beta-carotene A-game, supporting eye health and immune function. And chickpeas? They’re not just for texture; they offer plant-based protein, fiber, and essential nutrients, making this salad a well-rounded, nutrient-dense feast.
Creamy Chickpea Kale Sweet Potato Tahini Salad
Ingredients
- 1 large sweet potato
- 1 15- ounce can of chickpeas rinsed and drained
- 1-2 tablespoon of olive oil to coat the baking sheet
- 1-2 teaspoon fennel
- 1-2 teaspoon paprika
- 1-2 teaspoon cumin
- 1 tablespoon garlic powder
- -salt and pepper to taste
- 1 large bundle of kale
- 2-3 tablespoon walnuts
- 2-3 tablespoon pumpkin seeds
- Cilantro or parsley to garnish
Tahini Dressing
- ¼ cup tahini
- 1 tablespoon maple syrup
- 1 lemon juiced
- 1-2 tablespoon water to thin
Instructions
- Preheat the oven to 400F and pour some olive or avocado oil on a baking sheet.
- Chop your sweet potato into small cubes and place them on the oiled baking sheet. Place your rinsed and drained chickpeas on the baking sheet
- Add spices to the sweet potato and chickpeas. I used fennel on the chickpeas, paprika on the sweet potato, and cumin, salt, pepper on both. Toss them so they’re well coated
- Place in the oven for 20 minutes then toss and flip the chickpeas and sweet potato then place back in the oven for another 12-15 minutes (until the chickpeas are firm and crispy and the sweet potatoes are tender).
- To make your dressing, combine the tahini, maple syrup, lemon juice, and water. Combine by whisking or shaking. Add more water to thin until your desired pourable consistency. Add salt and pepper to taste if you’d like!
- Remove the chickpeas and potatoes from the oven and let them cool for a few minutes. Tear your kale into small pieces, top with walnuts, pumpkin seeds, potatoes, chickpeas, cilantro, and dressing.
- Enjoy! If you have leftovers, ensure to keep your dressing separate and keep them in the fridge for 2-3 days.
I hope this Creamy Tahini Kale Chickpea Sweet Potato Salad turns your salad skepticism into salad obsession! It’s designed to delight your taste buds, fill you up with goodness, and show you just how exciting and nutritious a well-made salad can be. Don’t forget to rate and review the recipe. I can’t wait to hear how it turns out for you and see your own twists on this versatile dish. Here’s to making salads the star of the dining table!
I'm a sucker for having bread with my salads. If you are too, check out this garlic naan recipe to make as the perfect side!
[…] If you’re looking for another tasty salad recipe, try out this creamy tahini kale salad with chickpeas and sweet potatoes! […]