Creamy Garlicky, Crunchy Chickpea, Sweet Potato and Kale Lunch Salad!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are healthier but require soaking.

avocado

🥗Healthier: mashed banana

💰Cheaper: apple

Mashed banana adds creaminess with lower cost.

nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and less expensive.

Preheat the oven to 450°F.

Wash and chop 1.5 bunches of kale, removing the largest stems.

Place the chopped kale in a pan with a little water and put it in the oven to warm while roasting other ingredients.

Peel and cube 4 sweet potatoes, leaving the skin on.

Place the cubed sweet potatoes on parchment paper and roast in the oven until tender but still crunchy.

Cut Brussels sprouts into quarters and roast them in the oven until they are not raw but still crunchy.

Rinse and drain canned chickpeas, then leave them a little damp.

Spread the chickpeas on parchment paper, season with zatar, salt, and black pepper, and roast in the oven until warm.

For the dressing, smash 3-6 cloves of garlic using a mortar and pestle, adding a little rice vinegar to help pulverize it.

In a bowl, combine the smashed garlic with approximately 1/4 cup tahini, lemon juice, and lemon zest.

Mix the dressing ingredients together until well combined.

In a large bowl, combine the warm kale, roasted sweet potatoes, roasted Brussels sprouts, and seasoned chickpeas.

Pour the dressing over the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens