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Sweet Potato and Kale Salad with Roasted Chickpeas
Created by: Howcan Team
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, in the same bowl, toss the chickpeas with the remaining 2 tablespoons of olive oil, salt, and black pepper. Spread the chickpeas in a single layer on a separate baking sheet and roast for 15-20 minutes, or until crispy and golden brown.
- In a large salad bowl, combine the roasted sweet potatoes, roasted chickpeas, torn kale leaves, grated Parmesan cheese, dried cranberries, and chopped pecans. Toss gently to combine.
- Serve the salad immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving. Enjoy!
The Sweet Potato and Kale Salad with roasted chickpeas has a rich history rooted in the farm-to-table movement. This vibrant dish gained popularity in the 2000s as a nutritious and flavorful option. Renowned chefs like Yotam Ottolenghi and Angela Liddon have contributed to its evolution, infusing it with Mediterranean and plant-based influences. The salad's origins can be traced to the Pacific Northwest, where local, organic ingredients are celebrated. The best versions of this dish can be found in Portland, Oregon, and Vancouver, British Columbia, where the freshest kale and sweet potatoes are sourced. The key to perfecting this salad lies in achieving the ideal balance of textures and flavors, with the roasted chickpeas adding a satisfying crunch. For a twist, some chefs incorporate a tangy tahini dressing or add quinoa for extra protein. Whether enjoyed as a side or a main course, this salad continues to captivate diners with its wholesome appeal.
40 min
4
320 calories
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