Roasted Chickpea and Sweat Potato Kale Salad

Roasted Chickpea and Sweet Potato Salad

 

Dear Salad, I’ve decided I like you. Once, a long time ago, I pushed you around on my plate and picked at you. Now, you’ve become dinner. Thank you adulthood.

Real posting might return next week, if the world slows down a bit. For now, enjoy this salad. 

 

Roasted Chickpea and Sweet Potato Kale Salad

Adapted from I Will Not Eat Oysters

For the roasted chickpeas:

  • 1 15 oz cans of chickpeas, rinsed, drained, and dried
  • Salt, pepper, and chile powder to taste

Roasted for 20 minutes at 375 degrees.

For the roasted sweet potatoes:

  • 2 sweet potatoes
  • olive oil
  • salt and pepper to taste

Roast for 20 minutes at 375 degrees. Can be roasted together with the chickpeas.

For the salad:

  • 3 cups of kale, washed and chopped into small, bite sized strips
  • 1 cup of red quinoa, cooked.
  • 1 cup crumbled feta
  • Tahini Sauce (from Trade Joe’s)

Roast your chickpeas and sweet potatoes in a 375 degree oven. In a large bowl, mix together the kale, feta, sweet potatoes, quinoa, and chickpeas. Sprinkle the tahini sauce on the salad, about 1 to 2 tablespoons at a time. Toss and coat. Enjoy.

 

Roasted Chickpea and Sweet Potato Salad

 

Roasted Chickpea and Sweet Potato Salad

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