Kale Salad with Chickpeas and Tahini Dressing
A nutrient-packed kale salad made with chickpeas, roasted sweet potato, pumpkin seeds and blueberries. Topped with a flavorful tahini dressing.
Servings: 2 large salads
Calories: 486kcal
Ingredients
- 1 pound kale (one bunch of kale, stems included)
- 1 medium sweet potato
- 1 teaspoon canola or olive oil
- ¼ teaspoon kosher salt
- ¼ cup pumpkin seeds
- 1 cup chickpeas ~½ of a 15 ounce can of chickpeas
- ½ cup blueberries
- ¼ cup tahini goddess dressing
Instructions
- Preheat the oven to 400 degrees F. Dice the sweet potato into small pieces; toss in oil and kosher salt. Spread evenly on a parchment paper lined baking sheet. Roast for 25 minutes, flipping halfway through.
- Remove the stems from the kale. Roughly chop the leaves into bite size pieces. Using clean hands, massage the kale between your fingers for 2-3 minutes. The kale should wilt but not get mushy. Note: the massaging step is optional.
- Toast the pumpkin seeds in the oven for 4 minutes. An easy way to do this is to add them to the sweet potato sheet pan during the last 4 minutes of roasting.
- Combine the kale, chickpeas, sweet potato, blueberries, and pumpkin seeds in a large bowl. Toss with ¼ cup tahini dressing. Makes two main salads or four side salads.
Nutrition
Calories: 486kcal | Carbohydrates: 69g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Sodium: 428mg | Potassium: 1603mg | Fiber: 11g | Sugar: 12g | Vitamin A: 32765IU | Vitamin C: 209mg | Calcium: 346mg | Iron: 7mg