Roasted Chickpea and Kale Salad with Sweet Potatoes and Apple Recipe

Ingredients

• 1½ cups salt-free chickpeas, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
• 2 tablespoons dried barberries
• 1 pound sweet potatoes, peeled and cut into ½-inch
• 6 cups coarsely chopped baby kale or arugula
• ¼ cup balsamic or apple cider vinegar
• 1 tablespoon almond butter
• 1 tablespoon white miso paste
• ¼ teaspoon ground pippali or black pepper
• 1 Fuji or Gala apple, or another crisp, sweet apple
• ½ cup chopped celery
• ¼ cup slivered almonds
• 2 scallions (green and white parts), minced