Creamy Chickpea Kale Sweet Potato Tahini Salad
Dive into this Creamy Tahini Kale Chickpea Sweet Potato Salad, a vegan delight that combines diverse textures and flavors with a homemade dressing for a truly gourmet salad experience.
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.