For the salad:
1 tbsp olive oil or spray
1-2 diced sweet potatoes,
1 cup cooked garbanzo beans
4 cups chopped kale
10 cherry tomatoes, halved
¼ red onion, thinly sliced
For the dressing:
If kale is not your best choice of greens, I totally get it. Kale is a very dominate leaf that usually takes time to get used to. But knowing the amazing nutrition benefits that this humble leaf offers, we really want and should incorporate it into our diet more and more! This salad is here to prove to you that sometimes (or most of the times) simplicity is key. Raw kale leaves don’t ask for much, just a little extra attention. When using good olive oil, acid, and some seasonings, the leaves cooperate and bring us flavorful yummy results. This salad is hearty, colorful, crunchy, and beyond good-for-you. I highly recommend chopping the leaves as small as you can so they absorb the dressing nicely and become easier to chew. This delicious dressing will welcome any addition of black beans, avocado, and more. Give it a try and welcome the compliments from your family and guests.
Preheat your oven to 375 F.
1). Place the sweet potatoes and chickpeas on a baking sheet lined with parchment paper. Sprinkle salt, pepper, cumin, garlic powder and a touch of paprika. Drizzle olive oil, mix a little and bake until potatoes are cooked and the chickpeas are crunchy. About 35-40 minutes.
2). While the oven is working, prepare the dressing inside a big mixing bowl and use a whisk to mix until the oil is emulsified. Place the chopped kale and onion onto the dressing and massage with clean hands for about 2-3 minutes and set aside.
3). Once the potatoes and chickpeas are ready, transfer the massaged salad into a serving bowl, top with cherry tomatoes, roasted sweet potatoes and a drizzle of lemony tahini if you’d like.
4). Enjoy next to some cooked quinoa or juts as it is!