Description

Delicious, colorful, and veggie-packed Kale and Roasted Sweet Potato Salad! Loaded with chickpeas, toasted walnuts, cucumber, cabbage, za'atar, and a simple lemon tahini dressing. Irresistible flavors and textures plus 16g plant protein per serving...my favorite kale salad ever!

This salad is lemon-heavy (I love acid!). If needed, you can addd a squeeze of honey or maple syrup and/or olive oil to the kale.

Ingredients

Units Scale

For the za'atar roasted sweet potatoes:

2 small to medium sweet potatoes, diced (4 cups)
1 14.5oz can chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
1 tbsp za'atar + salt to taste

For the salad:

Heaping 1/2 cup walnuts, chopped
4 cups de-stemmed and kale, very tightly packed (about 1 bunch)
2 cups shredded red or white cabbage (can use coleslaw mix)
3 Persian or mini seedless cucumbers, diced (1 1/2 cups)
1/2 cup parsley, chopped
1/3 cup tahini
1/4 cup fresh lemon juice (from 3 small or 2 large lemons)
1 tbsp za'atar
1/2 tsp fine sea salt, to taste + lots of freshly ground black pepper
Optional additions: avocado, feta, green onion

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Instructions

Preheat oven to 400F. Place sweet potatoes and chickpeas on on baking sheet. Drizzle with oil and sprinkle with za'atar and a good pinch of salt. Toss to combine. Roast for 23 minutes, then remove pan from oven. Shake to toss and sprinkle walnuts evenly on top. Return pan to oven for 7 minutes then set aside to cool.
Meanwhile, chop veggies. Add kale, cabbage, cucumber, and parsley to a very large mixing bowl.
Drizzle on tahini, lemon juice, za'atar, salt, and lots of pepper.
Use your hands to massage tahini into the kale, helping to break down the leaves. Sometimes I add a drizzle of olive oil, too! If your bowl is big enough, add cooled sweet potato mixture and toss to combine. If not, you can serve sweet potato mixture on top of salad.