Kale and Sweet Potato Salad with Turmeric Chickpeas
Kale and sweet potato salad with turmeric chickpeas, garlic, ginger, spices, and lemon tahini dressing is a unique vegan, oil-free salad made with wholesome plant-based ingredients.
Servings: 4
Calories: 267kcal
Ingredients
- 3 cups chickpeas rinsed and drained (2 15-ounce/400-gram cans)
- 1 medium red onion thinly sliced
- ½ cup apple cider vinegar
- 2 cloves garlic thinly sliced, minced, or pressed
- 1 tablespoon ginger grated or finely minced
- 2 teaspoons turmeric powder
- 2 medium sweet potatoes peeled and diced into bite-sized pieces or cut in half lengthwise and sliced about ½ inches thick.
- 1 tablespoon vegetable broth
- 4 cups kale shredded or chopped
- 1 tablespoon tahini
- 3 tablespoons lemon juice
- 1 cup mixed fresh herbs such as basil, mint, cilantro, or parsley, chopped
Instructions
- In a medium bowl, combine the apple cider vinegar and turmeric. Add the garlic, ginger, chickpeas, and red onion slices. Be sure to coat everything well. Set the bowl aside so the ingredients can marinate. Mix the ingredients a few times as they sit.
- Preheat the oven to 400 F. (200 C.). See the notes for air fryer instructions.
- Cut the peeled sweet potatoes into bite-sized cubes or cut them in half lengthwise and slice them into half-moons. Toss them with 1 tablespoon of vegetable broth to keep them moist during the baking process.
- Arrange the cubes in a single layer on a parchment-lined baking sheet or a silicone baking mat. Bake the sweet potatoes for 20 – 30 minutes, tossing them after the first 15 minutes until they are tender when pierced with a fork.
- While the sweet potatoes bake, mix 1 tablespoon of tahini and 3 tablespoons of lemon juice in a medium salad bowl. Add the kale. Using your hands, massage the kale for 2 minutes until it is coated with the dressing and becomes softer and more pliable. Allow it to sit in the bowl until the sweet potatoes are done.
- To make the salad, add the chickpeas, onions, and remaining marinade to the kale and mix well. Add the chopped herbs and sweet potatoes.
- Serve the salad warm or at room temperature.
Notes
- Air fry sweet potatoes at 380 F (190 C) for 12 minutes, flipping them halfway through. Check for doneness and continue air frying for longer until they are fork tender. If your air fryer basket is too small, you may have to do them in batches.
- I recommend marinating the chickpeas in a glass or aluminum bowl. Turmeric can stain plastic.
- Any leftover salad can be stored in an airtight container in the refrigerator for 3 days. Let it warm to room temperature and stir before reserving.
- The marinated chickpeas and sweet potatoes can be prepared a day in advance. Keep both ingredients in separate containers in the refrigerator. Take them out before prepping the kale and chopping the fresh herbs. That should be enough time to warm them to room temperature.
Nutrition
Calories: 267kcal | Carbohydrates: 47g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 444mg | Potassium: 843mg | Fiber: 11g | Sugar: 7g | Vitamin A: 19423IU | Vitamin C: 50mg | Calcium: 170mg | Iron: 4mg