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–+ servings
Roasted Chickpea and Kale Salad with Sweet Potatoes and Apple

Roasted Chickpea and Kale Salad with Sweet Potatoes and Apple

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook
This colorful salad is hearty enough to serve as a main dish for lunch. It would also make a dazzling (and nutritious) presentation at a family meal or a potluck dinner. If barberries are unavailable, substitute goji berries, chopped pitted dates, or fresh blueberries.
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Course Main Course, Salad, Side Dish
Difficulty Moderate
Servings 4
Daily Dozen Beans, Berries, Cruciferous Vegetables, Greens, Nuts and Seeds, Other Fruits, Other Vegetables

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

Instructions
 

  • Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper and set aside.
  • Pat the chickpeas dry with a paper towel and remove any loose skins.
  • Spread the chickpeas in an even layer on the prepared baking sheet.
  • Bake for 20 to 30 minutes, or until browned and crunchy, gently stirring them every 10 minutes or so to help them roast evenly. Watch the chickpeas closely for the last 10 minutes, so they do not burn. Remove from the oven and set aside to cool for 15 minutes.
  • Place the barberries in a small, heatproof bowl and cover with hot water.Set aside for 10 minutes to soften.
  • Steam the diced sweet potatoes in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot until just tender, 12 to 15 minutes.
  • Place the chopped kale in a large serving bowl. Add the cooked sweet potatoes and set aside.
  • In a small blender or food processor, combine the vinegar, almond butter, miso paste, and pippali. Blend until smooth. Set aside.
  • Core the apple, cut it into a ½-inch (1-cm) dice, and transfer to a small bowl. Pour the salad dressing onto the apple pieces and toss to coat. Add the apple mixture to the salad bowl with the kale and sweet potatoes.
  • Drain the barberries and add them to the salad along with the celery, almonds, scallions, and chickpeas. Toss gently to combine and serve.