Ingredients

2 sweet potatoes, cut into match sticks

1 can chickpeas, drained and patted dry

3 tablespoons extra virgin olive oil

2 tablespoons sesame seeds

1-2 teaspoons chipotle chili powder

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon cumin

Kosher salt and black pepper, to taste

5-6 cups shredded kale

1 cup mixed herbs: basil, dill, parsley

2 Persian cucumbers, chopped

1 avocado, sliced

3/4 cup crumbled feta cheese

1/3 cup extra virgin olive oil (for dressing)

2 tablespoons Dijon mustard

1 tablespoon stone ground mustard

3 tablespoons honey

2 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons champagne or apple cider vinegar

Instructions

Step 1: Preheat your oven to 425° F (220° C).

Step 2: On a baking sheet, combine the sweet potatoes, chickpeas, 3 tablespoons olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, kosher salt, and black pepper. Toss well to coat everything evenly.

Step 3: Roast the mixture in the oven for 20 minutes. Remove and toss to turn everything, then return to the oven for another 20 minutes or until the chickpeas are crispy and the sweet potatoes are tender.

Step 4: While the vegetables roast, in a large salad bowl, combine the shredded kale, mixed herbs, and chopped cucumbers.

Step 5: To prepare the dressing, combine olive oil, Dijon mustard, stone ground mustard, honey, tahini, lemon juice, and champagne or apple cider vinegar in a glass jar. Whisk until smooth, then season with salt and pepper to taste.

Step 6: Drizzle a few tablespoons of dressing over the kale mixture and massage the leaves gently to soften them and enhance flavor.

Step 7: Add the roasted sweet potatoes and chickpeas to the salad bowl. Toss everything together, adding more dressing if desired.

Step 8: Top the salad with sliced avocado and crumbled feta cheese before serving. Enjoy!

Tips & Variations

For extra crunch, try adding toasted nuts like walnuts or pecans.

You can substitute kale with spinach or mixed greens for a milder flavor.

Adjust the chipotle chili powder amount to control the heat level.

If tahini is unavailable, you can replace it with a spoonful of Greek yogurt for creaminess.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a plant-based cheese alternative to keep the salad vegan-friendly.

How can I prep this salad in advance?

Roast the sweet potatoes and chickpeas ahead of time and store them separately. Keep the kale, herbs, cucumbers, and dressing chilled until ready to assemble to maintain freshness.