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Sweet potato, chickpea and kale salad

Cook Time

30 minutes

Prep Time

10 minutes

Serves

This mediterranean inspired salad with roasted, spiced sweet potato with crispy chickpeas, kale, orange, cucumber, feta, nuts, fresh herbs and pickled onions and served with a yoghurt honey dressing is a salad that ticks all the flavour boxes. Yummm!

Ingredients

2 sweet potato, diced, about 3 cups

1 400g can chickpeas, drained and rinsed

1 tsp smoked paprika

1 tsp cinnamon

3 tbsp olive oil

3 cups kale, destemmed, torn into small pieces

1 lemon, juiced

1 orange, peeled and cut into segments

1 cucumber, cut into quarter slices

¼ cup dill, fresh

1/3 cup flat leaf parsley, fresh

1/3 cup mint, fresh

¼ cup pink pickled onions (link) or 1 small red onion, finely sliced

⅓ cup toasted almonds, roughly chopped

⅓ cup pistachios roughly chopped

100g feta

4 tbsp Greek yoghurt

1 tsp honey

½ tsp salt

½ tsp pepper

Instructions

Preheat oven to 200c. On a lined baking tray, add sweet potato with a drizzle of olive oil, salt and pepper, toss to combine, roast for 20 minutes
Move the sweet potato to one side then add the chickpeas, scatter over cinnamon and smoked paprika over sweet potato and chickpeas, then over the chickpeas a drizzle of olive oil, salt and pepper, stir to combine then and roast for another 10-15 minutes until sweet potatoes are tender and caramelised, set aside to cool for a few minutes
Meanwhile, add kale and onions (if not using pickled onions), drizzle with 1/2 lemon juice and 1 tbsp olive oil, scrunch with clean hands to soften the kale
In a jar, add yoghurt, honey, remaining ½ lemon juice, 1 tbsp olive oil and a pinch of salt and pepper,tighten the lid and shake to emulsify
Add sweet potato, chickpeas, cucumber, orange, pickled onions, herbs, almonds to a bowl. - Note keep aside a small about of each ingredient for decorating after the salad has been tossed together
Just before serving, drizzle over yoghurt dressing and toss everything together, top with feta and reserved ingredients.