This kale and sweet potato salad bursts with flavorful turmeric marinated chickpeas, red onions, ginger, and slices of garlic in a tahini-lemon kale rub.
- 3 cups (1 – 15 oz. or 400 gm. can) of chickpeas, rinsed and drained
- 1 medium red onion, (about ½ cup), thinly sliced
- ½ cup apple cider vinegar
- 2 cloves of garlic, thinly sliced or minced
- 1 Tbsp. grated or minced ginger (a 1-inch knob)
- 2 tsp. turmeric
- 2 medium sweet potatoes, peeled and diced into bite-sized pieces
- 1 Tbsp. vegetable broth
- 4 cups of shredded or chopped kale or another green of your choice
- 1 Tbsp. Tahini
- 3 Tbsp. lemon juice
- 1 cup mixed fresh herbs such as basil, mint, cilantro, or parsley, chopped
- In a small bowl, mix together 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 4000 F. (2000 C.).
- Cut the peeled sweet potatoes into bite-sized cubes and toss them with 1 Tbsp. of vegetable broth to keep them moister during the baking process.
- Arrange the cubes in a single layer on a baking sheet lined with parchment paper or a baking mat. Bake the sweet potatoes for 20 – 30 minutes, tossing them after the first 15, until they are tender when pierced with a fork.
- While the sweet potatoes bake, add the kale to your salad bowl. Add in 1 Tbsp. of tahini and 3 Tbsp. of lemon juice. Using your hands, massage the kale for 2 minutes until it is coated with the tahini and starts to become softer and more pliable. Allow it to sit in the bowl until the sweet potatoes are done.
- To make the salad, add the entire contents of the bowl of chickpeas and onions to the kale and mix well. Add the chopped herbs and sweet potatoes.
- Serve the salad warm or at room temperature.
- Baking time for the sweet potatoes will depend on how large the pieces are. I recommend cutting the chickpeas in half, then laying them cut-side down and slicing them into round wedges about ½-inch thick.
- The turmeric marinated chickpeas and sweet potatoes can be prepared a day in advance. Keep both ingredients in separate covered 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.
- Choose any fresh herbs you like to finish this salad. We found that basil and mint are very complimentary with the turmeric and other flavors. Either curly or flat-leaf parsley are good options. You can also use a bit of fresh dill. Try not to overpower the salad with just one herb unless you are its superfan.
- Category: Salads & Bowls
- Cuisine: plant-based
Keywords: kale and sweet potato salad