Kale, Sweet Potato and Crispy Chickpea Salad with Creamy Dressing

The star of this salad is undoubtedly the dressing. Its creaminess comes from a blend of cashews and tahini, perfectly coating the kale – topped off with crispy chickpeas and roasted sweet potato.

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Pre-chop four sweet potatoes into bite-sized cubes (store in an airtight container in the fridge). 

Remove stems and leaves from 1 bag of kale, 180g and roughly chop (store in an airtight container in the fridge). 

Make the creamy dressing (store in an airtight container in the fridge). 

Ingredients:

  • ½ cup cashews (soaked in boiling water for 20 minutes)
  • ¼ cup water
  • 3 Tbsp tahini
  • 1 lemon (juice)
  • 1 Tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 garlic clove

Method:

  1. To make the dressing add all of the ingredients into a blender or nutribullet and blend until smooth and creamy.

Tips

  • This meal is on the lighter side so if you’ve got a hungry household to feed we recommend serving it alongside either our Honey Mustard Chicken Skewers, Garlic, Herb Butter Steak, Blackened Salmon or Honey and Thyme Halloumi.

  • This salad keeps really well for lunches, just keep the chickpeas in a separate airtight container so they stay crispy.
  • Make sure to massage the kale well, you’ll know it’s been ‘massaged’ enough when it has softened and gone limp. This helps to break down the fibrousness of the kale and this also helps with digestion.

Vegetables

  • Swap out the sweet potato for either roasted pumpkin or cauliflower, or a medley of vegetables.
  • Add fresh herbs like coriander, parsley or mint.

Protein

Other

Ingredients

Salad

  • 4 sweet potatoes (cut into bite-sized cubes)
  • 400g tin of chickpeas (rinsed and drained)
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 1 bag of kale, 180g (stems removed and leaves roughly chopped)
  • Olive oil
  • Salt and pepper

Creamy dressing

  • ½ cup cashews (soaked in boiling water for 20 minutes)
  • ¼ cup water
  • 3 Tbsp tahini
  • 1 lemon (juice)
  • 1 Tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 garlic clove
Method
  1. Preheat the oven to 200 degrees fan bake.
  2. Add the sweet potato to a baking tray, drizzle generously with olive oil and season with salt; roast for 30 minutes until golden brown.
  3. Add the chickpeas to a separate baking tray, sprinkle over the spices, salt and pepper, then drizzle with olive oil. Toss well to coat the chickpeas in the spice mix. Pop into the oven and cook for 20-25 minutes until crispy.
  4. Add the kale to a large salad bowl with a tablespoon of olive oil and a pinch of salt. Massage with your hands for 2-3 minutes to soften the kale.
  5. To make the dressing add all the ingredients into a blender or nutribullet and blend until smooth and creamy.
  6. Pour the dressing over the kale and toss well to coat the kale in the creamy dressing.
  7. Add the roasted sweet potato and crispy chickpeas; gently toss and sprinkle over a few chilli flakes.
Variations

Vegetables

  • Swap out the sweet potato for either roasted pumpkin or cauliflower, or a medley of vegetables.
  • Add fresh herbs like coriander, parsley or mint.

Protein

Other

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