Roasted Chickpea & Lacinato Kale Salad with a Mojito-Inspired Dressing
This fresh, crunchy and zippy salad is the perfect addition for your next summer get-together! You'll love the protein and fibre from the chickpeas and the sweet and tangy lime dressing.
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Servings: 4 side salads
Ingredients
Mojito-Inspired Dressing:
- 1 lime juiced
- 1 tbsp tahini
- 1 tbsp apple cider vinegar
- 1/2 cup olive oil
- 1/2 tsp sea salt
- a small handful of mint leaves about 10
- 2 tsp maple syrup
- 1 clove garlic
Chickpeas and Sweet Potato:
- 1 can organic chickpeas drained, rinsed and patted dry
- 2 tbsp olive oil divided
- Sea salt and pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 small sweet potato peeled and diced
Salad:
- 1 bunch lacinato kale (or other preferred leafy greens), chopped
- 4 radishes thinly sliced
- 1/4 English cucumber sliced thin
- 1/4 cup walnuts chopped
- 2 tbsp hemp hearts or sesame seeds
- 1/4 cup broccoli sprouts
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- Toss the sweet potato with 1 tbsp olive oil, salt, and pepper. Spread it on half of the baking sheet. Toss the chickpeas with the remaining ingredients and spread them on the other half. Roast for 25-30 minutes.
- Blend dressing ingredients in a high-speed blender until smooth.
- Compile all of the salad ingredients once the chickpeas and sweet potato have slightly cooled. Toss with dressing. Enjoy!