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Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas | halfbakedharvest.com #caesarsalad #kale
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4.25 from 573 votes

Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

The perfect wintry salad to kick-start clean eating in 2020!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6
Calories: 345kcal

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.

Nutrition

Calories: 345kcal