Every recipe from Half Baked Harvest is amazing. I recommend checking out this website for delicious, healthy recipes. Recently, a friend posted a picture of a salad that she made on Instagram. My mouth was instantly watering. Lately, I have been sick of recipes with meat. I am so used to making sure I have meat as a protein when making dinner. There are many ways to incorporate a protein within a meal without using meat; in this case, it is garbanzo beans.

This salad is easy to put together, and it is so colorful and healthy. If I were you, I would make double the recipe because you will have seconds and thirds, enjoy!

Kale caesar salad with sweet potatoes and crispy chickpeas

  •  prep time 15 minutes 
  • cook time 40 minutes
  •  total time 55 minutes
  •  servings 6
  •  calories 345 kcal


INGREDIENTS

PARMESAN TAHINI DRESSING

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
  3. Meanwhile, in a large salad bowl, combine the kale and brussels sprouts. 
  4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
  5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the avocados just before serving.