Crunchy Chickpea & Sweet Potato Kale Salad
For the Salad Preheat the oven to 400 degrees. Toss the chickpeas and sweet potato with the olive oil, paprika, cumin, garlic powder, and salt. Bake on a parchm
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Ingredients
- 1 cup cubed sweet potato (about 1/2″ cubes)
- 1 can (about 15 oz.) chickpeas, strained and rinsed
- 2 cups WP Rawl Farms® Tuscan Kale
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon capers (optional)
- 1/4 cup tahini
- 2 tablespoons unsweetened nut milk
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- Juice of one lemon
- 2 small minced garlic cloves
- Salt and pepper, to taste
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