Roasted Chickpea and Kale Salad with Sweet Potatoes and Apples
A hearty salad of oven-roasted crunchy chickpeas, baby kale, steamed diced sweet potato, crisp apple, celery, almonds, scallions, and barberries, tossed in an almond butter–balsamic dressing. Substantial enough to serve as a main.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4 servings
- Category
- Salad
Nutrition (estimated)
per about 2 cups- Calories
- 360 kcal
- Protein
- 14 g
- Fat
- 9 g
- Carbs
- 60 g
- Fiber
- 12 g
- Sugar
- 17 g
- Sodium
- 240 mg
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
- Roast chickpeas on a parchment-lined sheet at 400°F for 20–30 min, stirring every 10 min, until crunchy. Cool 15 min.
- Soak barberries in hot water 10 min; drain. Steam diced sweet potatoes 12–15 min until just tender.
- Blend vinegar, almond butter, miso, and pippali until smooth.
- Toss dressing with diced apple; add to a bowl of chopped kale and sweet potatoes.
- Mix in barberries, celery, almonds, scallions, and roasted chickpeas.