Ingredients
- 2 sweet potatoes, cut into match sticks
- 1 can chickpeas, drained and patted dry
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sesame seeds
- 1-2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- kosher salt and black pepper to taste
- 5-6 cups shredded kale
- 1 cup mixed herbs: basil, dill, parsley
- 2 Persian cucumbers, chopped
- 1 avocado, sliced
- 3/4 cup crumbled feta cheese
- 1/3 cup extra virgin olive oil (for dressing)
- 2 tablespoons dijon mustard
- 1 tablespoon stone ground mustard
- 3 tablespoons honey
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons champagne or apple cider vinegar
Instructions
- Preheat oven to 425° F.
- Combine sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt, and pepper on a baking sheet. Toss well to coat.
- Bake for 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
- In a salad bowl, combine the kale, herbs, and cucumbers.
- Combine all dressing ingredients in a glass jar, whisking until smooth. Season with salt and pepper.
- Drizzle dressing over the kale and massage into the greens.
- Toss roasted sweet potatoes and chickpeas into the salad. Add more dressing and toss to combine.
- Top with avocado and feta. Enjoy!
Notes
Great for meal prep and can be served warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian