Mediterranean Kale, Sweet Potato & Chickpea Salad
This vibrant salad brings together tender roasted sweet potatoes, crispy chickpeas, and fresh kale, tossed in a lemony Mediterranean dressing. It’s wholesome, filling, and full of contrasting textures — perfect as a main meal or a side dish.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad
1 large sweet potato, peeled and diced (about 2 cups)
1 cup canned chickpeas, rinsed and drained
3 cups kale leaves, stems removed and chopped
¼ cup red onion, thinly sliced
¼ cup cherry tomatoes, halved
¼ cup cucumber, diced
2 tbsp feta cheese, crumbled (optional)
1 tbsp olive oil (for roasting)
Salt & black pepper to taste
For the Dressing
2 tbsp extra virgin olive oil
1 ½ tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ tsp dried oregano
¼ tsp garlic powder (or 1 small clove minced)
Salt & pepper to taste
Instructions
Step 1: Roast the Sweet Potatoes & Chickpeas
1. Preheat oven to 200°C (400°F).
2. Toss diced sweet potatoes and chickpeas with olive oil, salt, and pepper.
3. Spread them on a baking sheet in a single layer.
4. Roast for 25–30 minutes, stirring halfway, until the sweet potatoes are tender and the chickpeas slightly crisp.
5. Let cool slightly before adding to the salad.
Step 2: Prepare the Kale
1. Place chopped kale in a large bowl.
2. Drizzle a teaspoon of olive oil and a pinch of salt over it.
3. Massage the kale gently with your hands for about 1 minute until it softens and darkens in color (this reduces bitterness and improves texture).
Step 3: Make the Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and pepper until smooth and emulsified.
Step 4: Assemble the Salad
1. Add roasted sweet potatoes and chickpeas to the kale.
2. Add red onion, tomatoes, cucumber, and feta cheese.
3. Pour the dressing over the salad and toss gently to combine.
4. Let sit for 5 minutes to allow the flavors to meld.
Notes & Tips
For extra crunch, add toasted almonds, walnuts, or pumpkin seeds.
Add avocado slices or boiled eggs for more creaminess and protein.
Make it vegan by omitting feta or using vegan cheese.
Use baby spinach instead of kale if you prefer a milder green.
This salad tastes even better after chilling for 30 minutes.
❓ Frequently asked questions FAQs
Q: Can I meal prep this salad?
Yes! It keeps well in the fridge for up to 3 days. Store the dressing separately and add it before serving.
Q: Can I serve it warm?
Absolutely — the combination of warm sweet potatoes with kale is delicious!
Q: Is it gluten-free?
Yes, this salad is naturally gluten-free and full of fiber and antioxidants.
⚡ Nutritional Information
Calories: ~420 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 55 g
Fiber: 10 g