Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 large bunch of curly kale, stems removed and chopped
- 1/2 cup pomegranate seeds
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- For the Tahini Dressing:
- 1/3 cup creamy tahini
- Juice of 1 large lemon
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 2–3 tbsp warm water (to thin)
Instructions
- Step 1: Roast the Chickpeas and Sweet Potatoes
Preheat your oven to 400°F (200°C). Pat the drained chickpeas completely dry with a clean kitchen towel; this ensures they get crispy. Place the chickpeas and cubed sweet potatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Toss everything until evenly coated. Spread them in a single layer and roast for 20-25 minutes, tossing halfway through, until the potatoes are tender and the chickpeas are golden brown. - Step 2: Massage the Kale
While the vegetables roast, place your chopped kale in a large mixing bowl. Drizzle with the remaining tablespoon of olive oil and a pinch of salt. Use your hands to physically “massage” the kale for about 2-3 minutes. This process breaks down the tough fibers, making the leaves tender, dark green, and much easier to digest. Don’t skip this step, as it completely transforms the texture of the salad. - Step 3: Prepare the Creamy Dressing
In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. The mixture might seize up and become thick at first—this is normal. Gradually add warm water one tablespoon at a time, whisking constantly, until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning with a pinch of salt if needed. - Step 4: Assemble and Meal Prep
Add the roasted sweet potatoes and chickpeas to the bowl with the massaged kale. Add the sliced red onion, pomegranate seeds, and pumpkin seeds. Pour the dressing over the salad and toss well to ensure every leaf is coated. If you are meal prepping, divide the salad into four airtight containers. You can store the dressing on the side if you prefer, but this salad holds up well even when pre-dressed.
- Cook Time: 40 minutes