Roasted Chickpea and Kale Salad with Sweet Potatoes and Apples

Ingredients

• chickpeas
• dried barberries
• sweet potatoes
• baby kale or arugula
• balsamic or apple cider vinegar
• almond butter
• white miso paste
• pippali
• apple
• celery
• slivered almonds
• scallions

Instructions

1. Preheat the oven to 400°F (205°C).
2. Line a large rimmed baking sheet with parchment paper and set aside.
3. Pat the chickpeas dry with a paper towel and remove any loose skins.
4. Spread the chickpeas in an even layer on the prepared baking sheet.
5. Bake for 20 to 30 minutes, or until browned and crunchy, gently stirring them every 10 minutes or so to help them roast evenly.
6. Watch the chickpeas closely for the last 10 minutes, so they do not burn.
7. Remove from the oven and set aside to cool for 15 minutes.
8. Place the barberries in a small, heatproof bowl and cover with hot water.
9. Set aside for 10 minutes to soften.
10. Steam the diced sweet potatoes in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot until just tender, 12 to 15 minutes.
11. Place the chopped kale in a large serving bowl.
12. Add the cooked sweet potatoes and set aside.
13. In a small blender or food processor, combine the vinegar, almond butter, miso paste, and pippali.
14. Blend until smooth.
15. Set aside.
16. Core the apple, cut it into a ½-inch (1-cm) dice, and transfer to a small bowl.
17. Pour the salad dressing onto the apple pieces and toss to coat.
18. Add the apple mixture to the salad bowl with the kale and sweet potatoes.
19. Drain the barberries and add them to the salad along with the celery, almonds, scallions, and chickpeas.
20. Toss gently to combine and serve.