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Roasted Chickpea and Kale Salad

Roasted Chickpea and Kale Salad

This salad is perfect in the winter or fall.  Its really easy to throw together, it looks so pretty and is filling because the mix of chickpeas and sweet potato result in a complete protein.  When I say complete protein I mean that all nine essential acids are being consumed.  Food combining is especially important for vegetarians and vegans as many plant based sources of protein are not complete.  Combining beans/legumes with a starch results in a complete protein.   This salad will keep well in the fridge for a couple of days so it is a great option if you are meal prepping.  Just keep your chickpeas separate and add in right before eating, otherwise they may get a little big soft.

Sprinkling some pomegranate seeds or craisins on top of this salad would add an additional pop of colour and some extra sweetness.  You could also drizzle a balsamic glaze on top just before serving if you feel like getting extra fancy.

Print Recipe
Roasted Chickpea and Kale Salad
Prep Time 20 Minutes
Cook Time 30-45 Minutes
Servings
Main
Ingredients
Prep Time 20 Minutes
Cook Time 30-45 Minutes
Servings
Main
Ingredients
Instructions
  1. Preheat your oven to 350F. Line two pans with parchment paper.
  2. Rinse chickpeas and dry completely. Chop sweet potatoes into cubes. Place each in separate bowl and drizzle each with about 1 TBSP olive oil.
  3. Mix spices, salt, and pepper together. Then divide the mixture into two. Use half the mixture to coat chickpeas use the other half to coat the sweet potatoes. Place chickpeas on one pan and sweet potato on another. Let roast about 35-45 minutes or until crispy.
  4. While the chickpeas and potatoes are cooking wash, dry, and chop the kale. Mix 1 Tbsp olive oil with the juice of one lemon and salt and pepper to taste. Pour this mixture over the kale and massage well.
  5. Once potatoes and chickpeas are done remove from oven, mix together with kale and serve.
Recipe Notes

Once the chickpeas are crispy I would turn off the oven and let the chickpeas cool in the oven to make them extra crispy.  Do not add the chickpeas into the salad until you are ready to serve or they will get soggy.

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