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Chickpea Sweet Potato Kale Salad

Chickpea Sweet Potato Kale Salad made with a delicious olive oil and lemon vinaigrette is a high protein super healthy lunch option.
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 cups sweet potatoes cut into 3/4 inch cubes
  • 1/2 yellow onion chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons olive oil divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1 pinch sugar
  • 1 can chickpeas drained and rinsed
  • 8 cups curly kale chopped and stripped of stems


  • Preheat the oven to 400.
  • Toss the sweet potatoes, onions, salt, pepper, and half the oil in a large bowl.
  • Roast on a sheet pan for 20-25 minutes.
  • Let cool while making the rest of the salad.
  • In a small bowl mix the rest of the olive oil, lemon juice, dijon mustard, paprika and sugar.
  • In a large bowl add the chickpeas, kale, sweet potato mixture and dressing and toss together.


Serving: 1/6th recipe | Calories: 352kcal | Carbohydrates: 57g | Protein: 16.3g | Fat: 9.1g | Saturated Fat: 1.2g | Sodium: 267mg | Fiber: 15.8g | Sugar: 9.1g