Roasted chickpea, kale and sweet potato salad

Roasted chickpea, kale and sweet potato salad. Cooked chickpeas, no salt, Date, Fresh orange-fleshed sweet potato, peeled.

Dr. Michael Greger & Robin Robertson

25 + 30 min · 4

Ingredients

• 246 g Cooked chickpeas, no salt
• 20 g Date
• 454 g Fresh orange-fleshed sweet potato, peeled
• 180 g Raw kale
• 60 g Balsamic vinegar
• 16 g Almond butter
• 18 g White miso paste
• 0.6 g Ground black pepper
• 180 g Apple with skin
• 50 g Raw celery
• 25 g Almonds, unroasted
• 30 g Raw spring onions

Preparation

1. Dry the cooked chickpeas and spread on a lined tray. Roast at 205°C for 20–30 minutes, stirring every 10 minutes; cool for 15 minutes.
2. Dice the sweet potato and steam for 12–15 minutes. Chop kale, apple, dates, celery and spring onions. Blend vinegar, almond butter, miso and pepper.
3. Toss the apple with dressing, then combine with all the remaining salad ingredients and sliced almonds. Serve promptly.