Sweet patato kale caesar with crunchy chickpea
It’s the best Mediterranean recipes with flavors and health.its boost the health and make gut good.its the best dish for serving to guest to eat at free rest time.
⏳Time
Prep time: 15 min
Total time:45min
Ingredients
1large sweet potato
1 can of chickpeas
4 cups of kale, stem removed
½ tsp garlic powder
Salt and black pepper, to taste
¼ cup grated Parmesan cheese (optional, or use feta for a Mediterranean touch)
2 tbsp toasted nuts or seeds (e.g. almonds, sunflower seeds — optional for crunch)
For the Greek Yogurt Caesar Dressing
⅓ cup Greek yogurt
1 ½ tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp Worcestershire sauce (optional — skip for vegetarian)
Salt and pepper, to taste
1–2 tbsp warm water (to thin if needed)
Instructions
1. Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast Sweet Potatoes:
Toss cubed sweet potatoes with 1 tbsp olive oil, a pinch of salt, and pepper.
Spread evenly on half of the baking sheet.
3. Roast Chickpeas:
On the other half, toss chickpeas with 1 tbsp olive oil, paprika, garlic powder, and salt.
Roast everything for 25–30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are golden and crisp.
4. Make the Dressing:
In a bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper.
Add a bit of warm water to reach creamy, pourable consistency.
5. Massage the Kale:
In a large mixing bowl, add chopped kale and a drizzle of olive oil and lemon juice.
Massage gently with your hands for 1–2 minutes until the leaves soften and turn glossy.
6. Assemble the Salad:
Add roasted sweet potatoes and crispy chickpeas to the kale.
Drizzle with dressing and toss gently to coat.
Sprinkle with Parmesan or feta and toasted seeds.
Notes & Tips
Crispier chickpeas tip: Dry them thoroughly before roasting and avoid overcrowding.
Make it vegan: Use plant-based yogurt and skip the cheese.
Meal prep: Roast chickpeas and sweet potatoes in advance — store separately to keep the chickpeas crisp.
Extra crunch: Add roasted pepitas or crushed pita chips.
❓ Frequently asked questions FAQs
Q1: Can I use spinach instead of kale?
Yes — spinach works too, but skip the massaging step since it’s softer.
Q2: Can I air-fry the chickpeas?
Definitely! Air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway through.
Q3: How long does it keep?
The salad (without dressing) lasts up to 2 days in the fridge. Add dressing just before serving.
Nutritional Information
Calories: ~370 kcal
Protein: 14 g
Carbohydrates: 45 g
Fat: 14 g
Fiber: 8 g
Sugar: 9 g