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Kale, Sweet Potato and Crispy Chickpea Salad with Creamy Dressing

This salad is all in the dressing - it’s made with cashews and tahini to give it a beautiful creaminess that coats the kale, then topped with crispy chickpeas and roasted sweet potato.

Meal Prep

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Breakdown

  • Roast the sweet potato and chickpeas.
  • Massage the kale.
  • Make the creamy dressing.
  • Dress the kale.
  • Assemble the salad and enjoy!

Tips

  • This meal is on the lighter side so if you’ve got a hungry household to feed we recommend serving it alongside 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.
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Meal prep guide - if you followed the meal prep guide you would have already made the creamy dressing and chopped the sweet potato.
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This recipe serves four, if you're cooking for two you can halve the recipe but we recommend cooking the full amount to have leftovers for lunches.

INGREDIENTSIngredients

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
METHODMethod
  1. Preheat the oven to 200 degrees fan bake.

  2. Add the sweet potato to a baking tray, drizzle 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 make sure all of the chickpeas are coated in the spice mix. 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 of the ingredients into a blender or nutribullet and blend until smooth and creamy.

  6. Pour the dressing over the kale and toss well making sure every piece of kale is coated in the creamy dressing.

  7. Add the roasted sweet potato and crispy chickpeas. Sprinkle over a few chilli flakes and serve. 
VARIATIONS

Vegetables

  • Swap out the sweet potato for roasted pumpkin or cauliflower.

Other

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Ⓒ ASSORTMENT, 2020