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Kale & sweet potato salad with toasted barbacoa chickpeas
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600g sweet potatoes, scrubbed
2 tbsp olive oil
410g can Waitrose Duchy Organic Chickpeas In Water, drained and rinsed
1/2 tbsp Cooks’ Ingredients Barbacoa Seasoning
1 tbsp Cooks’ Ingredients Tahini
2 limes, juice
1 tbsp finely chopped coriander, plus more to serve
2 tsp light brown soft sugar
150g pack Pentland Brig Kale, tough stems discarded
1/2 red onion, thinly sliced
1. Preheat the oven to 200°C, gas mark 6. Line 2 baking sheets with foil. Cut the sweet potatoes into bitesized pieces and toss with 1 tbsp olive oil. Season and spread across 1 baking sheet.
2. In a bowl, mix the chickpeas, 1/2 tbsp oil and the barbacoa seasoning, then spread onto the other baking sheet. Put both sheets in the oven. Remove the chickpeas after 20 minutes and set aside. Roast the sweet potatoes for 10 minutes more, or until tender. Allow to cool for 5 minutes.
3. Meanwhile, whisk the tahini, lime juice, coriander, sugar and 1 tbsp cold water in a large bowl until smooth. Add more water if needed to loosen the dressing. Season. Shred the kale into thin strips and toss with the dressing and red onion. Cover and chill in the fridge until needed. Top the salad with the sweet potatoes and chickpeas, scattered with more coriander, to serve.
Typical values per serving:
vegetarian/2 of your 5 a day/gluten free/vegan/low in sat fat
This recipe was first published in September 2021.
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