Roasted Sweet Potato Salad with Chickpeas and Kale
Roasted sweet potato salad with chickpeas and kale is an excellent light dinner or lunch. The warm vinaigrette dressing adds just a bit of tang to balance the sweet potatoes.
Servings: 2 servings
Ingredients
- 2 medium sweet potatoes diced
- 2 tablespoons plus 1 teaspoon olive oil
- 1/4 teaspoon fine sea salt divided
- 1/8 teaspoon paprika
- 15 ounces canned chickpeas
- 2 cups packed torn kale
- 2 tablespoons minced red onion
- 2 teaspoons champagne vinegar or white wine vinegar
- 2 teaspoons lemon juice
- 1 teaspoon coarse mustard
- 1 teaspoon honey
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- Toss diced sweet potatoes in 1 teaspoon olive oil, then spread on a rimmed baking sheet. Sprinkle with 1/8 teaspoon salt and paprika. Roast for 18 minutes, stirring halfway through.
- Meanwhile, pour chickpeas into a colander set over the sink, rinse, and let drain. Put the kale into a large bowl and set aside.
- In a small saucepan, combine red onion, vinegar, lemon juice, mustard, honey, black pepper, and remaining 1/8 teaspoon salt and heat over low. Once warmed, slowly whisk in olive oil until dressing is emulsified. Keep over very low heat until potatoes are done.
- Pour cooked potatoes on top of kale, then add drained chickpeas. Whisk dressing one more time, then pour over the top of the chickpeas.
- Stir salad to coat evenly, taking care to not mash the sweet potato. Once the kale has softened a bit, serve.
Notes
Nutritional values are approximate, and sodium content will be reduced by rinsing chickpeas.
