Golden Chickpea & Sweet Potato Salad

4 servings. 30 minutes.

This salad has a delicious combination of roasted sweet potatoes and protein-packed chickpeas on top of a bed of crunchy brussel sprouts and nutrient-dense kale. Tossed with a zesty dressing, this salad is a perfect dinner, lunch, or side salad to leave you feeling satisfied and energized.

Ingredients:

For the salad:

• 1 large sweet potato, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 cup chopped kale
• 1 cup sliced brussel sprouts
• Seasonings: cumin, garlic salt, paprika, salt and pepper to taste

For the dressing:

• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.

2. Place the cubed sweet potato on a baking sheet and toss with a drizzle of olive oil, the seasonings, and pinch of salt and pepper. Roast for 15-30 minutes, or until tender and lightly browned.

3. In a large mixing bowl, combine the roasted sweet potato, chickpeas, kale, Brussels sprouts, red onion, and parsley. Toss well to combine.

4. In a separate small bowl, whisk together the sesame oil, rice vinegar, honey, soy sauce, garlic, ginger, salt, and pepper to make the dressing.

5. Pour the dressing over the salad and toss to combine.

6. Serve the salad immediately, or prep and save in the fridge for later.