Roasted Chickpea Kale Salad with Avocado, Sweet Potato and Lemon Tahini Sauce

Roasted Chickpea Kale Salad

  • Author: Deryn Macey

This Roasted Chickpea Kale Salad features sweet potato, avocado, sunflower seeds and lemon tahini sauce. It’s easy to make as you can roast the chickpeas and sweet potato all at once while you prep the rest of the salad. It’s creamy, flavourful, has all the texture you could ask for and it’s absolutely packed with nutrition.



For the Roasted Chickpeas

  • 1 19 oz can chickpeas, rinsed, drained and dried
  • 1/2 tsp olive or avocado oil
  • generous sprinkling of garlic powder, sea salt and black pepper

For the Roasted Sweet Potato

  • 1 medium-sized sweet potato
  • 1 tsp olive or avocado oil

For the Lemon Tahini Sauce

  • 2 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • water to reach disired consistency
  • 1/2 tsp sea salt or to taste

For the Kale Salad

  • kale, a few handfuls per person, torn from stems and chopped or torn into bite-sized pieces
  • sunflower seeds, a few tablespoons per person
  • avocado, 1/4 per person
  • optional, hot sauce, lemon, sea salt and pepper for topping


To Make the Roasted Chickpeas

  1. Pre-heat oven to 400 degrees.
  2. Use a paper towel or cloth to blot the chickpeas dry.
  3. Place on a parchment or silicone baking mat-lined baking sheet.
  4. Drizzle with the oil then sprinkle with garlic powder, salt and pepper then roll them around until they’re all coated.
  5. Roast for 30-40 minutes, shaking the pan after 20 minutes, until crisped and light browned,

To Make the Roasted Sweet Potato

  1. Cut sweet potato into desired pieces. I cut mine into rounds.
  2. Toss in a bowl with the oil until well coated.
  3. Place on a parchment or silicone baking mat-lined baking sheet.
  4. Roast in the oven for 25-40 minutes (will depend on size you cut them), flipping half way through, until tender and starting to brown.

To Make the Lemon Tahini Sauce

  1. Add the tahini, lemon and vinegar to a small dish and stir vigorously to combine. It may seize up a bit but it will smooth out once you add water.
  2. Slowly add water, 1 tsp at a time until you reach desired consistency.
  3. Add salt, to taste.

To Assemble the Kale Salad

  1. While the chickpeas and sweet potato is cooking, prep the kale then massage it with a tiny drizzle of olive oil, lemon and sea salt. Use your hands to work it until each piece is coated. Let sit for 10 minutes or so to allow it to soften.
  2. Top with sunflower seeds and avocado.
  3. Add the chickpeas and sweet potato once they’re ready.
  4. Drizzle it all with the lemon tahini sauce and if desired, hot sauce, more lemon and a sprinkle of salt and pepper.