Roasted Sweet Potato, Eggplant & Chickpea Kale Salad

That’s a long title.

This salad is so YUMMY! It’s way more magical once assembled than the sum of its parts. I’m also a big believer that a really good salad starts with either a frying or something happening in your oven. It doesn’t take too long, you could make a huge batch and dress later and it’s healthy. Measurements are approximate, of course, because if you have to measure stuff to make salad then, well, this whole process will be too advanced…

4 or 5 small sweet potatoes, peeled and cut into 1 inch dice

1 can chickpeas, rinsed and drained

1 small eggplant, 1 inch dice

Lay all this on parchment lined sheet pan, drizzle with olive oil, salt, pepper, chilli powder, Harissa powder or something spicy you have, garlic powder. Don’t skimp on the spices. Mix up, flatten, pop in the oven at 425 until sweet potato is all roasty with brown bits.

In a large salad bowl, add chopped kale. I probably had about 4-6 cups because it wilts a lot as you massage it. If you have never massaged your kale before putting it in a salad then you must start! It really starts breaking down the texture and becomes much nicer. Just drizzle with bit of olive oil and salt and massage away.

Add your warmish sweet potato roast, some thinly sliced cucumber, feta if you wish and toast slivered almonds. More olive oil, lemon and a toss and you can thank me later!

PS the chickpeas get crunchy, which is awesome, but if you don’t like that add them later in the cooking process.

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