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This Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas is not your average salad. Sweet potatoes and chickpeas tossed with olive oil, smoky chipotle, and paprika, then roasted until lightly charred, crispy, and delicious. Everything is tossed together with a creamy, lemony parmesan tahini dressing, hearty winter kale, shredded brussels sprouts, and avocado. This salad is easy to throw together, colorful, healthy, and filling. Enjoy this for dinner and save the leftovers for lunch the next day. It’s the perfect wintry salad to kick-start clean eating in 2020.

overhead photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

By now I think you all know how I feel about salad. I despise a boring salad (i.e lettuce and very little else). But I LOVE a GOOD salad (i.e one with greens…carbs and cheese). And if it’s a salad with warm roasted vegetables…well, that scores major bonus points with me. Enter this kale Caesar salad, it’s everything you could ever want a winter salad to be. It has texture, color, a mix of warm roasted vegetables, fresh greens, cheese, and the best creamiest dressing.

And yes, it’s still healthy and so perfect for January.

I’ve been excited to share this salad since the day I first made it…all the way back before Christmas. We’re slowly getting to the end of the recipes I made while my family was in town for the holidays. This salad was inspired by every member of my family…with the exclusion of four of my brothers, of course. Those boys don’t love salad of any kind, so I made this recipe mostly with the girls of the family in mind. I knew everyone (myself included) would devour this recipe in minutes. It’s all the things we love.

overhead photo of Sweet Potatoes and Crispy Chickpeas on baking sheet

The salad details.

Start by roasting up the sweet potatoes and getting the chickpeas extra crispy.

I tossed the potatoes with spicy chipotle powder and smoky paprika for a sweet and spicy flavor. I love this combination of sweet potatoes and spicy, smoky chipotle. But if you prefer a less spicy salad, simply reduce the amount of chili powder or omit it all together. You’ll want to give the potatoes a head start on cooking since they take longer than the chickpeas, but once the potatoes have softened a bit, add the chickpeas right to the same baking sheet and roast until crispy.

The chickpeas end up soaking up some of the spices from the potatoes causing them to come out perfectly seasoned and extra crisp.

While the sweet potatoes and chickpeas roast, toss the salad together. It’s a simple mix of shredded kale and finely shredded brussels sprouts. I love using hearty kale and shredded spouts for winter salads. Not only do they hold up incredibly well to dressings (making them perfect for meal prepping), but they feel heartier. The salad ends up being more filling than your typical green salad.

If you don’t love brussels sprouts, you can just use all kale. Either way, the salad will still be great.

parmesan tahini dressing

Now, on to that creamy parmesan dressing…

It’s truly one of my favorite dressings…bold statement, but true.

The classic Caesar dressing contains anchovies and raw egg yolk, but this dressing has none of that. I know that technically this is really not a Caesar salad, but hear me out. The flavors are spot on…better if you ask me.

So what’s the key? A combination of creamy tahini (sesame seed paste), Dijon mustard, and a few dashes of Worcestershire sauce (did you know that one of the main ingredients in Worcestershire is anchovies?). The tahini adds the creaminess that the raw egg yolk would add, while the Dijon and Worcestershire sauce add all the savory, salty flavors that the anchovies would add. Promise, it’s just as delicious…better actually.

Bonus? No raw eggs means you don’t have to worry about any kind of stomach issues while enjoying this Caesar. I know from experience how not-fun it is to eat a Caesar salad that’s delicious going down…but not so delicious coming back up. Yes, been there, done that.

side angled close up photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

Meal prepping?

This is your salad! The kale and sprouts hold up wonderfully once this salad has been tossed, I’d say a good day or two. If you want to make the salad last even longer, leave the dressing off, then add just before serving.

The vegetables can be roasted a few days ahead of time and eaten chilled or warmed. Either is great, but you know I love them warm.

As I mentioned, this is not your average Caesar salad. In fact, some of you may argue that this is not a Caesar salad at all since the dressing does not include raw egg yolk or anchovies. Trust me, I debated calling this a Caesar, but in the end, I found the favors to be so similar. So I’m sticking with it.

It’s surely not a classic Caesar, but it surely is delicious. Which is what’s most important in my book…so ENJOY.

Looking for other winter salads? Try my winter pomegranate salad or my super green sun-dried tomato herb salad.

side angled photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas with spoon drizzling dressing over salad

If you make this kale Caesar salad with sweet potatoes and chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 515 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Parmesan Tahini Dressing

Instructions

  • 1. Preheat oven to 425 degrees F.
    2. On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
    3. Meanwhile, in a large salad bowl, combine the kale and brussels sprouts.
    4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
    5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the avocados just before serving.
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Comments

    1. Hey Karen,
      Thanks so much! I typically never peel my sweet potatoes:) I hope this recipe is delish, let me know if you give it a try! xT

  1. 5 stars
    As written – this salad is fabulous! It has become my go-to, weekly, meal prep. I’ve made it so many times and have tweaked it for my own needs. I dice the sweet potatoes and I often now add a chopped beet as well as chopped radishes to the roasting pan. The dressing is fantastic but the salad base itself is great with whatever bottled dressing you have on hand if you are in a time crunch. Kale salads last for days which makes them ideal for meal prep.

    1. Hey Steph,
      I am so glad to hear that this salad is a go to for you! Thanks for making it so often and sharing what works well for you! xx

    1. Hey Carson,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT

  2. 5 stars
    This is my favorite Caesar salad BY FAR! I make it exactly as directed, and usually add grilled chicken or salmon for some protein. So so good! Thank you Tieghan!

    1. Hi Kari,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

  3. 5 stars
    This was fantastic. My 17 y.o. daughter has been on a vegetarian diet (gf since she was 5 due to Celiac’s), and your recipes have really been good for her taste buds! 🙂 We appreciate and really enjoy your recipes. Thank you!

    1. Hi Nicci,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! xx

  4. 5 stars
    This salad is a hit over and over again. I’ve made it so many times and made a few ingredient swaps here and there when necessary and it is always just so great! I always keep the staples, though, of chickpeas, sweet potatoes, and the dressing. Thanks Tieghan!

    1. Hi Kelsey,
      Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan

  5. 5 stars
    This was so delicious! I used baby arugula instead of Brussels sprouts and cubed my sweet potatoes, so my sweet potatoes cooked a bit faster. This dressing is AMAZING! My husband and I really enjoyed this easy, healthy lunch.

    1. Hey Katie,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan

  6. This was the first of your recipes I tried, and it worked a miracle. My twelve-year-old son spent the afternoon dreading the notion of a dinner with so much kale and sweet potatoes. Then he had at least three or four servings and said it was the best thing he ever ate! Every single member of my family loved this. (One of my daughters said she wishes we could keep the sauce from this dinner in the refrigerator at all times so she could put it on all her meals. ? Not a bad idea!)

    1. Forgive me, in my eagerness to comment on the specific recipes we tried, I see that I commented on this one already! But it bears repeating—it’s that good!

    2. Hey Alice,
      Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT

        1. Hey Thulani,
          Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! It’s good for 1 week in the fridge! xx

  7. 4 stars
    Good – a lot of work, like most of these recipes are. But the candied/spicy sweet potatoes are excellent. Not sure I would serve on kale again. Even massaged, it’s chewy.

  8. I made this for dinner last night, and my family absolutely loved it. I was a bit concerned, because some of my kids are not especially into salads, and my twelve year old son in particular was dreading a kale-centric dish. The enthusiasm for this was astonishing. My husband loved it. My 22 year old daughter said “I could eat this every night.” My 20 year old son said, “This is one of the best meals I have ever had.” My 18 year old said, “This is the first time I have ever enjoyed chickpeas.” My 12 year old said, “Please make this again.” My 10 year old said, “I didn’t know I liked sweet potatoes until now.” Anyway, I just thought you would like to see how well received this was for all ages! It was really great, so thank you!

    1. Hey Alice,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  9. 5 stars
    I think I have reviewed this before, but it seemed due to say something again, because this recipe has become a beloved staple in our weeknight rotation! SO good, so healthy, but filling and satisfying. The perfect salad! We use dino kale, which I think has the most pleasant texture with the salad! And we use nutritional yeast because it’s so easy to scoop and dump, and it tastes fantastic, even though we’re not vegan!

    I love your dinner salads, thank you so much for this one!

    1. Hey Lauren,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT