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Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 83 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

A hearty and flavorful Kale Caesar Salad featuring roasted sweet potatoes and crispy chickpeas, tossed with shredded kale, Brussels sprouts, and a creamy tahini-based Caesar dressing. This nutrient-packed salad is perfect for a wholesome lunch or dinner and keeps well for several days.

Ingredients

Scale

Roasted Vegetables and Chickpeas

  • 2 small sweet potatoes, cut into 1/2 inch circles
  • 1/4 cup extra virgin olive oil (divided)
  • 1-2 teaspoons chipotle chili powder, to taste
  • 2 teaspoons smoked paprika
  • Kosher salt and black pepper, to taste
  • 1 (14 ounce) can chickpeas, drained

Salad Base

  • 1 large head kale, shredded
  • 4 cups shredded Brussels sprouts, or 1 additional head of kale
  • 1-2 avocados, sliced

Caesar Dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 2 lemons
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tahini
  • 2 teaspoons Worcestershire sauce
  • 1-2 cloves garlic, grated
  • Kosher salt and black pepper, to taste

Toppings

  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh chopped parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes and chickpeas.
  2. Roast Sweet Potatoes: On a large rimmed baking sheet, toss the sliced sweet potatoes with 2 tablespoons of olive oil, chipotle chili powder, smoked paprika, and a pinch of kosher salt and black pepper. Arrange evenly and roast in the oven for 20 minutes until they start to soften.
  3. Add Chickpeas and Continue Roasting: Remove the baking sheet, add the drained chickpeas along with the remaining olive oil. Toss to coat everything evenly and return to the oven for an additional 20 minutes, or until the chickpeas are crisp and the sweet potatoes are tender.
  4. Prepare Salad Base: While the vegetables roast, combine shredded kale and shredded Brussels sprouts (or additional kale) in a large salad bowl.
  5. Make the Dressing: In a blender, combine olive oil, lemon juice, Dijon mustard, tahini, Worcestershire sauce, grated garlic, salt, and pepper. Blend until smooth. Taste and adjust seasonings as needed.
  6. Assemble the Salad: Add the roasted sweet potatoes and crispy chickpeas to the large salad bowl with kale and Brussels sprouts. Pour the dressing over the salad and toss to thoroughly combine all ingredients.
  7. Finish and Serve: Top the salad with sliced avocado, grated Parmesan cheese, and chopped parsley. Serve immediately, or store in the refrigerator for up to 3-4 days, adding avocado just before serving.

Notes

  • This salad is a perfect wintry dish to help jump-start clean eating habits.
  • For best texture, add the avocado slices just before serving to prevent browning.
  • The salad keeps well refrigerated for 3-4 days, making it ideal for meal prep.
  • You can substitute Brussels sprouts with extra kale if Brussels sprouts are unavailable.

Nutrition

  • Serving Size: 1 serving
  • Calories: 515 kcal
  • Sugar: 6 g
  • Sodium: 420 mg
  • Fat: 35 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 12 g
  • Protein: 15 g
  • Cholesterol: 15 mg

Find it online: https://littlespoonbites.com/kale-caesar-salad-with-sweet-potatoes-and-crispy-chickpeas-recipe/