A Crispy Chickpea Kale Caesar Salad that is hearty, healthy and a meal all on its own. Dark leafy kale and romaine lettuce matched with amazing roasted sweet potatoes and crispy chickpeas, all topped with an amazing creamy tahini dressing. Vegetarian, easily vegan, gluten-free and a perfect meal-prep recipe!

Crispy Chickpea Kale Caesar salad with Roasted Sweet Potatoes

Most people that know me, know how much I love a big, hearty, healthy salad. Pretty much every day for either lunch or dinner. Especially this new favorite kale caesar salad.

I just find it easier to plan my meals if there is a daily salad on the menu. Plus, it helps me get more veggies in and allows me to be super creative.

Well, this Crispy Chickpea Kale Caesar Salad with Roasted Sweet Potatoes did not disappoint. It has everything and then some, that you want in a creamy, filling, hearty salad that stands on its own as a complete meal. Oh, and it can easily be made vegan. Yes!!!!

Kale Caesar salad drizzled with creamy tahini dressing

Why you will love this salad

Filling and hearty with lots of nutrients
Perfectly crispy roasted chickpeas and sweet potatoes that are just AMAZING!
Crazy good creamy tahini dressing that you will want to put on everything!
Simple make-ahead meal and perfect for meal prep. I could eat this every day.
Crisp kale and romaine matched crispy chickpeas and sweet potatoes, is there anything better?

Ingredients to make this kale caesar salad

How to make this amazing kale caesar salad

Roast the sweet potatoes and chickpeas. Place the sweet potato rounds onto a baking sheet, drizzle them with olive oil, sprinkle with salt and pepper, toss to coat and roast at 425 degrees F for 20 minutes.
After 20 minutes, turn the sweet potatoes over and push them to one side of the baking sheet. Pour the chickpeas on the other half of the baking sheet and drizzle them with olive oil, salt and pepper, garlic powder, chili powder, and paprika. Use your hands to lightly toss the chickpeas to coat them in the oil and spices.
Roast the chickpeas and the sweet potatoes for 20 more minutes. Then remove and let cool for a few minutes.

4. While the potatoes and chickpeas are roasting, you can prepare the rest of the salad. Add the sliced kale and romaine to a large salad bowl or platter. Drizzle with a little olive oil and lightly massage for a minute or so.

Make the creamy tahini dressing

5. Add all dressing ingredients to the bowl of a food processor and pulse to combine into a creamy dressing. It’s so good!!!!!

6. Finally, assemble the salad. Add the roasted sweet potatoes, sliced avocado, crispy chickpeas and pumpkin seeds to the salad and drizzle on the dressing. Lightly toss to coat.

Recipe Tips and Variations

Switch up the greens. You could swap the kale with spinach or even add in some sliced Brussel sprouts in place of the romaine lettuce. Arugula would also be great in this salad.
Make this vegan. Simply swap the manchego cheese in the dressing with 1/4 cup cashews that have been soaked overnight in some water.
Want more toppings? Walnuts, cranberries, sliced red onion or shredded carrots would all be great and add some additional taste and texture.
Add some more protein. Grilled chicken, crispy tofu, or sliced hard-boiled eggs would add a nice bump in protein to this salad.

Other salad recipes you may enjoy!

Kale Brussel Sprout Salad with Lemon Shallot Vinaigrette

Easy Autumn Crunch Pasta Salad

Easy Kale Salad with Lemon Dressing

Did you try this recipe? If you did, then please leave a rating and comment below.

Crispy Chickpea Kale Caesar Salad

Author: Amy
Prep Time: 10
Cook Time: 40
Total Time: 50
Yield: 6 1x
Diet: Vegetarian

Print Recipe

Description

A Crispy Chickpea Kale Caesar Salad that is hearty, healthy and a meal all on its own. Dark leafy kale and romaine lettuce matched with amazing roasted sweet potatoes and crispy chickpeas, all topped with an amazing creamy tahini dressing. Vegetarian, easily vegan, gluten-free and a perfect meal-prep recipe!

Scale

Ingredients

For the salad

2 small sweet potatoes, cut into 1/2 inch round slices
2-3 tablespoons extra virgin olive oil
kosher salt and black pepper
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons chili powder – add more if you like more spice
2 teaspoons sweet paprika
2 teaspoons garlic powder
1 bunch dark leafy kale, sliced into thin ribbons or shredded – about 4 cups
2 cups thinly sliced or shredded romaine lettuce
1-2 avocados – sliced
¼ cup pumpkin seeds

For the creamy tahini dressing

1/4 cup extra virgin olive oil
juice of 2 lemons – about 2-3 tablespoons
2 tablespoons Dijon mustard
2 tablespoons tahini paste
1 tablespoon honey or maple syrup
2 teaspoons Worcestershire sauce
2 cloves garlic, grated or minced
kosher salt and black pepper
1/3 cup grated manchego cheese, plus more for serving
2 tablespoons fresh chopped parsley

Instructions

1. Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the sliced sweet potato rounds onto the baking sheet, drizzle them with 1 tablepsoon olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.

2. Move the sweet potatoes to one side of the pan and turn them over, then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil, salt and pepper, garlic powder, chili powder, and paprika and toss to coat them. Return the pan with the chickpeas and sweet potatoes to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.

3. While the potatoes and chickpeas are roasting you can prep the rest of the salad. Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.

4. To make the dressing: Add all dressing ingredients to the bowl of a food processor or blender and pulse for 30 seconds to combine and emulsify into a creamy dressing.

5. Drizzle some of the dressing onto the greens and lightly toss to coat.

6. Layer in some sliced avocado and the roasted sweet potatoes and roasted chickpeas. Finally sprinkle some of the pumpkin seeds over the entire salad, drizzle on a little bit more dressing, lightly toss and enjoy!

Notes

Switch up the greens. You could swap the kale with spinach or even add in some sliced Brussel sprouts in place of the romaine lettuce. Arugula would also be great in this salad.
Make this vegan. Simply swap the manchego cheese in the dressing with 1/4 cup cashews that have been soaked overnight in some water.
Want more toppings? Walnuts, cranberries, sliced red onion or shredded carrots would all be great and add some additional taste and texture.
Add some more protein. Grilled chicken, crispy tofu, or sliced hard-boiled eggs would add a nice bump in protein to this salad.
This salad can be stored in an airtight container for up to 3 days. Add th sliced avocado when ready to eat.

Category: Healthy Salads
Method: Roasted
Cuisine: American

Keywords: Kale Caesar salad, kale salad, tahini dressing, vegetarian salad recipes, crispy chickpeas