Tahini Kale Salad with Crispy Chickpeas

Ingredients

• 600 g sweet potatoes
• 1 can chickpeas
• 2-3 tbsp olive oil
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• 160 g kale leaves
• 2 Persian or Lebanese cucumbers
• Salt and pepper
• ⅓ cup tahini
• 1 ½ lemons
• 3-4 tbsp cold water
• Salt
• Pickled onions

Instructions

1. 1

   Preheat oven to 200°C/400°F

2. 2

   Dice sweet potatoes into small bite sized cubes and place on one side of a baking tray

3. 3

   Drain a can of chickpeas, dry them and place on the other side of the baking tray

4. 4

   Season all with olive oil, salt and pepper. Season the chickpeas with paprika and garlic powder and mix with your hands

5. 5

   Bake in the oven for 20 - 25 minutes until golden and crispy. Tip, leave only chickpeas in the oven for an extra 5-10 minutes with the temperature off to get them super crispy. Here are more tips

6. 6

   To make the dressing, add tahini, lemon juice and salt to a small bowl. Start with 3 tablespoons of cold water and whisk together well until its runny but still creamy. If it seems too thick, add another tablespoon of water. Always start with less as you can keep adding more if needed

7. 7

   Chop the kale leaves very finely and place in a large salad bowl. Add tablespoon of olive oil and massage the oil with your hands into the kale leaves

8. 8

   Add the cooked sweet potatoes and diced cucumbers to the salad bowl. Pour over the dressing and toss it well together so everything is nicely coated. Top with the crispy chickpeas, garnish with pickled onions and its ready to be eaten as a main or side dish!