For the Salad
For the Dressing
Preheat the oven to 400 degrees.
Toss the chickpeas and sweet potato with the olive oil, paprika, cumin, garlic powder, and salt.
Bake on a parchment-lined or greased baking sheet for 40 minutes, tossing after 20 minutes.
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.
Combine all dressing ingredients in a blender and blend on medium-high for 2-3 minutes or until smooth.
Toss the salad with your desired amount of dressing and enjoy!
Recipe courtesy of Eats by Ames, Read the full blog post here.