Roasted Chickpea and Kale Salad with Sweet Potatoes and Apple Recipe

Name: 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

nutritionfacts.org

A healthy, plant-based recipe to include in your rotation. Learn how to make our Roasted Chickpea and Kale Salad with Sweet Potatoes and Apple in easy-to-follow steps.

View full recipe on nutritionfacts.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionfacts.org.

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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