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Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing

Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3
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Ingredients:
  

For the kale:

  • 10 kale leaves washed and dried (about 2 cups)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Pinch of salt
  • ½ cup slivered almonds

For the spiced chickpeas:

  • 1½ cups cooked chickpeas (canned, rinsed, is fine)
  • 2 tbsp olive oil
  • 1 tbsp sweet paprika
  • 1 tsp cumin
  • Salt and freshly ground black pepper to taste

For the roasted sweet potato:

  • 1 medium sweet potato cut into small cubes (about 2 cups)
  • 1 tsp natural silan (date syrup)
  • 1 tsp olive oil
  • Salt and freshly ground black pepper to taste

For the yogurt dressing:

  • ½ cup yogurt (dairy or plant-based)
  • Zest of ½ lemon
  • 2 tbsp finely chopped cilantro
  • Pinch of freshly ground black pepper

Instructions:
 

  • Prep the oven: Preheat to 350°F (180°C).
  • Season the chickpeas and sweet potato: In a medium bowl, toss the chickpeas with the olive oil, paprika, cumin, salt, and pepper. In a separate bowl, toss the cubed sweet potato with the silan, olive oil, salt, and pepper.
  • Roast: Spread the chickpeas and sweet potato in a single layer on a parchment-lined baking tray (they can share a tray, just keep them separate). Roast for 20-25 minutes, until golden.
  • Massage the kale: Remove the thick stems from the kale leaves with a knife, then tear or cut the leaves into bite-sized pieces. Place in a medium bowl with the olive oil and salt, and massage with your hands for 2-5 minutes. The longer you massage it, the softer it gets, just don't overdo it or it can turn mushy.
  • Make the dressing: In a small bowl, combine the yogurt, lemon zest, chopped cilantro, and pepper. Mix well.
  • Assemble: In a large bowl, combine the massaged kale, slivered almonds, spiced chickpeas, and roasted sweet potato. Add the yogurt dressing and mix until everything is evenly coated. Serve right away.

Notes:

  • Massage the kale for a full 2-5 minutes, this is what softens it enough to eat raw. Don't overdo it, or it can turn mushy.
  • Use canned, rinsed chickpeas to save time.
  • The yogurt dressing doesn't keep well beyond a day. If making ahead, prep everything else first and make the dressing fresh right before serving.
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