For the Salad

  • 1 cup cubed sweet potato (about 1/2″ cubes)
  • can (about 15 oz.) chickpeas, strained and rinsed
  • 2 cups Nature's Greens® Tuscan Kale
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon capers (optional)

For the Dressing

  • 1/4 cup tahini
  • 2 tablespoon unsweetened nut milk
  • tablespoon extra virgin olive oil
  • 2 tablespoon water
  • Juice of one lemon
  • 2 small minced garlic cloves
  • Salt and pepper, to taste

For the Salad

  1. Preheat the oven to 400 degrees.

  2. Toss the chickpeas and sweet potato with the olive oil, paprika, cumin, garlic powder, and salt.

  3. Bake on a parchment-lined or greased baking sheet for 40 minutes, tossing after 20 minutes.

  4. In a medium stovetop skillet pan heating on low-medium heat, heat the kale and capers with the cooked sweet potatoes and chickpeas until everything is warm, about 2-3 minutes.

For the Dressing

  1. Combine all dressing ingredients in a blender and blend on medium-high for 2-3 minutes or until smooth.

  2. Toss the salad with your desired amount of dressing and enjoy!


    Recipe courtesy of Eats by AmesRead the full blog post here.