Experience the unforgettable flavor combination in this Kale Caesar Salad With Sweet Potato And Crispy Chickpeas. Fresh kale meets roasted sweet potatoes and crunchy chickpeas draped in a zesty vegan dressing that ignites your taste buds while reinventing a classic Caesar. A delightful recipe crafted for sharing with family and friends.
I’ve been experimenting with flavors lately and this Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas really surprises me. I started off by tossing a large diced sweet potato with olive oil, salt and a pinch of garlic powder and smoked paprika to give it a little kick.
The kale is massaged with olive oil and a bit of black pepper so it gets tender but still has texture. Then, I roasted a can of chickpeas until they were crispy which added an extra crunch that makes the salad fun to mix up with every bite.
The creamy Caesar dressing made with vegan mayonnaise, a splash of water and lemon juice, Dijon mustard, garlic and nutritional yeast ties the whole thing together. This recipe perfect for any season whether it is fall or summer and its nutrition facts make it a dish worth trying for dinner or any time.
Enjoy this unique twist on a classic salad!
Why I Like this Recipe
I really like this recipe for a bunch of reasons. First off, the mix of textures is awesome – the roasted sweet potatoes come out soft but a bit crispy on the edges while the chickpeas get super crunchy, and the kale turns tender after you massage it with olive oil.
I also love how the dressing ties everything together. The creamy vegan Caesar mix with lemon juice, garlic and Dijon mustard gives the whole salad a flavor explosion that makes each bite exciting. Plus, it’s easy to adjust the seasoning to my taste which makes me feel in control when I cook.
Another thing is that creating this dish isnt too complicated. I appreciate that i can just toss the veggies with some oil and spices, roast them, and then mix them with kale and dressing. It makes me feel like i’m making something both healthy and fun in the kitchen without too much fuss.
Lastly, i love that the recipe is both hearty and light at the same time. It hits that perfect balance of a satisfying meal that doesnt feel heavy, which is perfect for any time of the day.
To sum it up, i enjoy this recipe because of its mix of textures, the killer flavor of the dressing, the ease of preparation, and that balanced light yet filling quality that makes it a go-to dish for me.
Ingredients
- Sweet Potato: Provides natural sweetness, hearty carbs, Vitamin A and fiber.
Tastes amazing roasted.
- Chickpeas: Packed with protein and fiber to keep you full.
They crisp up real good.
- Kale: Loaded with vitamins, antioxidants and fiber.
It give a bitter, earthy taste that stands out.
- Olive Oil: Supplies healthy fats and antioxidants.
Perfect for roasting veggies and massaging kale.
- Lemon Juice: Provides tangy brightness and acidity.
Balances the salad flavors with a zing.
- Nutritional Yeast: Adds a cheesy flavor and B vitamins.
Elevates the vegan Caesar dressing.
Ingredient Quantities
- 1 large sweet potato, diced into bite-size cubes
- 1 (15 oz) can chickpeas, drained and patted dry
- 1 bunch kale, tough stems removed and leaves torn into pieces
- 3 tbsp olive oil, divided (for roasting sweet potatoes, chickpeas and massaging kale)
- 1/2 tsp salt (plus extra for taste)
- 1/2 tsp black pepper, divided
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder, divided between the sweet potatoes and chickpeas
- For the Caesar dressing:
- 1/4 cup vegan mayonnaise
- 1/4 cup water (or as needed to thin out the dressing)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- A pinch of salt and extra black pepper to taste
How to Make this
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Toss the diced sweet potato cubes in 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/2 tsp smoked paprika. Spread them out in a single layer on one of the baking sheets.
3. In a medium bowl, toss the chickpeas with another tbsp of olive oil, 1/2 tsp salt (or to taste), 1/2 tsp black pepper and the remaining 1/4 tsp garlic powder. Spread them evenly on the second baking sheet.
4. Roast the sweet potatoes for about 25-30 minutes until they are tender and slightly crispy, and roast the chickpeas for around 20 minutes until they get really crunchy.
5. While they are roasting, prepare your dressing by whisking together 1/4 cup vegan mayonnaise, 1/4 cup water (add more if needed), 2 tbsp lemon juice, 1 tsp Dijon mustard, 2 minced garlic cloves, 2 tbsp nutritional yeast, a pinch of salt and some extra black pepper.
6. While the dressing sits, remove the kale from its stems and tear it into bite-size pieces. Place the kale in a large bowl.
7. Drizzle the remaining 1 tbsp olive oil over the kale and gently massage the leaves with your hands until they start to soften, adding a little extra salt as you go if you like.
8. Once the sweet potatoes and chickpeas are done roasting, add them to the kale.
9. Pour the Caesar dressing over everything and toss well so every piece gets some of that creamy goodness.
10. Taste the salad and adjust the seasoning with extra salt or pepper if needed, then serve and enjoy your delicious Kale Caesar Salad!
Equipment Needed
1. Preheated oven (set to 425°F)
2. Two baking sheets and parchment paper to line ’em
3. A couple of mixing bowls – a large one for the kale salad and one medium for tossing the chickpeas and whipping up the dressing
4. A sturdy knife and cutting board for dicing the sweet potato and prepping the kale
5. A whisk for blending all the dressing ingredients together
6. Measuring cups and spoons so you get the spices and liquids just right
7. A can opener if your chickpeas aren’t already prepped, plus a colander for draining ’em
FAQ
Kale Caesar Salad With Sweet Potatoes And Crispy Chickpeas. Recipe Substitutions and Variations
- Try using butternut squash instead of sweet potatoes if you’re looking for a different but sweet flavor.
- If chickpeas aren’t available, white beans or even black beans work pretty well.
- If kale isn’t your thing, you might swap it out for baby spinach or Swiss chard for a similar crunch.
- Instead of olive oil, avocado oil can be used if you want a milder, buttery taste.
- If you don’t have vegan mayo, try blending some mashed avocado with lemon juice for a creamy twist.
Pro Tips
1. Make sure the chickpeas get totally dry before tossing with the oil and spices; any extra moisture can mess up the crisping process in the oven.
2. When you massage the kale, really work it in so it softens up nicely—you don’t wanna end up with crunchy, hard leaves after mixing everything together.
3. Taste your veggies as they roast and be ready to add a pinch more salt and pepper if needed, cause sometimes the seasoning needs a little boost depending on your veggies.
4. After you combine your dressing with the salad, let it sit for a minute or two so all the flavors meld together better instead of tasting like separate parts.
Kale Caesar Salad With Sweet Potatoes And Crispy Chickpeas. Recipe
My favorite Kale Caesar Salad With Sweet Potatoes And Crispy Chickpeas. Recipe
Equipment Needed:
1. Preheated oven (set to 425°F)
2. Two baking sheets and parchment paper to line ’em
3. A couple of mixing bowls – a large one for the kale salad and one medium for tossing the chickpeas and whipping up the dressing
4. A sturdy knife and cutting board for dicing the sweet potato and prepping the kale
5. A whisk for blending all the dressing ingredients together
6. Measuring cups and spoons so you get the spices and liquids just right
7. A can opener if your chickpeas aren’t already prepped, plus a colander for draining ’em
Ingredients:
- 1 large sweet potato, diced into bite-size cubes
- 1 (15 oz) can chickpeas, drained and patted dry
- 1 bunch kale, tough stems removed and leaves torn into pieces
- 3 tbsp olive oil, divided (for roasting sweet potatoes, chickpeas and massaging kale)
- 1/2 tsp salt (plus extra for taste)
- 1/2 tsp black pepper, divided
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder, divided between the sweet potatoes and chickpeas
- For the Caesar dressing:
- 1/4 cup vegan mayonnaise
- 1/4 cup water (or as needed to thin out the dressing)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- A pinch of salt and extra black pepper to taste
Instructions:
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Toss the diced sweet potato cubes in 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/2 tsp smoked paprika. Spread them out in a single layer on one of the baking sheets.
3. In a medium bowl, toss the chickpeas with another tbsp of olive oil, 1/2 tsp salt (or to taste), 1/2 tsp black pepper and the remaining 1/4 tsp garlic powder. Spread them evenly on the second baking sheet.
4. Roast the sweet potatoes for about 25-30 minutes until they are tender and slightly crispy, and roast the chickpeas for around 20 minutes until they get really crunchy.
5. While they are roasting, prepare your dressing by whisking together 1/4 cup vegan mayonnaise, 1/4 cup water (add more if needed), 2 tbsp lemon juice, 1 tsp Dijon mustard, 2 minced garlic cloves, 2 tbsp nutritional yeast, a pinch of salt and some extra black pepper.
6. While the dressing sits, remove the kale from its stems and tear it into bite-size pieces. Place the kale in a large bowl.
7. Drizzle the remaining 1 tbsp olive oil over the kale and gently massage the leaves with your hands until they start to soften, adding a little extra salt as you go if you like.
8. Once the sweet potatoes and chickpeas are done roasting, add them to the kale.
9. Pour the Caesar dressing over everything and toss well so every piece gets some of that creamy goodness.
10. Taste the salad and adjust the seasoning with extra salt or pepper if needed, then serve and enjoy your delicious Kale Caesar Salad!
