Sweet Potato and Roasted Chickpea Salad


1 15-ounce can no-salt added chickpeas, drained

1 tablespoon fresh rosemary, chopped and divided

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 clove garlic, minced

1/2 teaspoon salt

2 cups cubed sweet potato, from about 2 medium potatoes

2 cups chopped kale

1/4 cup walnuts, coarsely chopped


Preheat the oven to 340ºF Place the drained chickpeas on a kitchen towel and fold the towel over, to enclose the chickpeas. Rub gently and open up the towel, the skins of the chickpeas should have loosened so you can remove them. Place the skinned chickpeas on a sheet pan.

Drizzle 1 tablespoon olive oil over the chickpeas, add 2 teaspoons of the chopped rosemary and toss to coat. Place the pan in the oven and roast for 15-20 minutes.

When the chickpeas are crunchy, remove the pan and cool on a rack. When cool, transfer to a bowl and chill, if not eating immediately.

In a cup, whisk the remaining olive oil, balsamic vinegar, reserved teaspoon of rosemary, garlic and salt, reserve.

Cube the sweet potatoes and place in a bowl. Cover with a damp paper towel and microwave for 12 minutes, stirring at half way of the time. Set aside in a deep dish.

In the same manner, place the kale in a bowl and cover with a damp paper towel. Microwave for 2.5 minutes and add to bowl with the sweet potatoes.

Add the chickpeas and drizzle the balsamic mixture over. As you mix, sprinkle the walnuts and enjoy

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