Sweet potato, chickpea and kale salad.
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!
Sweet potato, chickpea and kale salad.
Sweet potato, chickpea and kale salad.
Sweet potato, chickpea and kale salad.
If there’s one thing the world needs more of it’s sweet potato salad recipes. It’s delicious, versatile and goes with so many other yummy things. My take on a sweet potato salad is mediterranean inspired using chickpeas, smoked paprika, cinnamon and paired with orange segments that burst with flavour.
There’s so much to love about this salad, it’s so nourishing and is honestly one of my all time favourites. I’ll take it to a BBQ, meal prep it for work lunches, simply serve it with a piece of grilled chicken - the options are endless!
A little food styling tip for salads, keep aside a little of each ingredient to top with after tossing all ingredients together.
Salads are a wonderful thing, and if you love a hearty salad, this Easy Chicken Caesar Salad recipe is a weeknight winner.
What you need to make Sweet potato, chickpea and kale salad
How to make Sweet potato, chickpea and kale salad
Preheat oven to 200 F / 390 F. 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 and almonds to a bowl. - Note keep aside a small about of each ingredient for decorating after the salad has been tossed together
Preheat oven to 200 F / 390 F. 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 and almonds to a bowl. - Note keep aside a small about of each ingredient for decorating after the salad has been tossed together
Watch how to make Sweet potato, chickpea and kale salad
Watch how to make Sweet potato, chickpea and kale salad
Frequently asked questions & tips for Sweet potato, chickpea and kale salad.
Sweet potato, chickpea and kale salad.
- 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
- 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.