Description
This kale Caesar salad with crispy chickpeas and sweet potato makes the best statement salad that everyone will love! It is easy to whip up and only requires a few simple ingredients. The addition of the crispy chickpeas and sweet potatoes adds loads of incredible crunchy texture and great flavor to this salad!
Ingredients
Scale
For the roasted sweet potatoes
- 1-2 small-medium sweet potatoes – cut into 1-inch cubes (about 1.5 cups diced)
- 1 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the crispy roasted chickpeas
- 1 (15 ounces) can chickpeas, drained and rinsed
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- Kosher salt and black pepper to taste
For the Salad
- 4 cups of curly kale-sliced thin
- 2 cups romaine lettuce-sliced thin
- 1 cup diced avocado – about 1-2 avocados depending on their size
- 1/3 cup chopped walnuts
- Shredded parmesan cheese for serving – optional
Other
Instructions
Roast the Sweet Potatoes and Chickpeas
- Preheat the oven to 425° F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.
- Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl. Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.
Assemble the salad
- 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 drizzle with olive oil or water and massage for one minute.
- Add the sweet potatoes, chickpeas, diced avocado, and chopped walnuts to the bowl with the kale and romaine.
- Make the dressing: Add all dressing ingredients to a blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing.
- Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing.
- Top with a sprinkle of parmesan cheese if desired.
- Serve cold or at room temperature and enjoy!
Notes
- Switch up the greens. You could swap the kale with spinach or even add in some sliced cabbage 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 and leave out the greek yogurt or sub with vegan mayo.
- Want more toppings? Almonds, cranberries, 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.
- Parmesan cheese or feta cheese can be used in place of the manchego cheese in the dressing.
- This salad can be stored in an airtight container for up to 3 days. Add the sliced avocado when ready to eat.
Recipe adapted from: Half Baked Harvest
- Prep Time: 10
- Cook Time: 40
- Category: Healthy Salads
- Method: Oven
- Cuisine: American
