Tahini Sweet Potato Chickpea Salad

Tahini Sweet Potato Chickpea Salad - Using kale that has been massaged and a mild, creamy, tangy dressing! Enjoy it by itself as a main dish or even as a nutritious side!

Tips For Making This Tahini Sweet Potato Chickpea Salad Recipe Perfectly:

Kale needs to be massaged if you want to appreciate eating it raw. The bitterness is eliminated by breaking down the fibers, which also makes it simpler to chew and digest.

Before serving, let the salad rest for about 5 minutes. This will give the salad dressing time to blend with the greens, as well as the sweet potatoes and chickpeas.

Before baking, cover the entire surface area of your sweet potatoes with the spices to guarantee that every bite of your salad is flavorful.

If you know you won't be able to complete this salad in one sitting, I strongly suggest storing the salad and the salad dressing separately in the refrigerator until you need them. You will get the finest outcomes if you do this.

Why You’ll Love This Kale Sweet Potato Chickpea Salad:

• Easy - Making this recipe is really simple and doesn't take much work!
• Sweet potatoes, chickpeas, kale, and salad dressing are all deliciously flavorful.
• This salad is not only wonderfully healthy but also hearty and filling because to its abundance of healthy fats, carbohydrates, proteins, and greens.

Tahini Sweet Potato Chickpea Salad Ingredients

Roasted Sweet Potatoes and Chickpeas

• 3 small sweet potatoes
• 1 cup chickpeas
• 2 tbsp tahini
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/4 tsp ground turmeric
• 1 tbsp nutritional yeast
• salt
• black pepper

Salad Dressing

• 3 tbsp olive oil
• 1 tbsp dijon mustard
• 3 tbsp tahini
• 2 tsp maple syrup
• 2 tbsp parsley
• 1 tbsp nutritional yeast
• 1–2 garlic cloves (grated)
• juice from 2 lemons
• black pepper
• salt

Other

• 6 cups kale (200g)
• 1–2 cups curly lettuce or any lettuce or more kale
• 1 avocado
• 3 tbsp watercress

Instructions

1. Set your oven's temperature to 220°C/200°F.
2. Make slices of your sweet potatoes that are 1/2 inch thick.
3. Tahini, olive oil, ground cumin, salt, black pepper, and chilli powder should all be combined. both ground turmeric and nutritious yeast. Massage the sweet potato slices with the mixture after pouring it over them. 20 to 25 minutes of baking.
4. After taking the baking sheet out of the oven, mix the sweet potatoes and chickpeas together with about 1 tablespoon of olive oil, and bake for an additional 20 to 25 minutes.
5. While the sweet potatoes and chickpeas bake, place the kale in a bowl, drizzle with a little olive oil, and massage for about 5-7 minutes, or until the kale is broken down and tender. Next, include your curly lettuce.
6. Make your salad dressing by combining your grated garlic, olive oil, tahini, dijon mustard, salt, pepper, maple syrup, nutritional yeast, and parsley in a different small bowl.
7. Over your salad with the avocado and watercress, sprinkle your chickpeas and sweet potato that have been roasted. On top, drizzle your dressing, then enjoy!