Kale Caesar Salad – with crispy chickpeas
Ingredients
Scale
- 1–2 small-medium sweet potatoes – cut into 1-inch cubes (about 1.5 cups diced)
- 1 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15 ounces) can chickpeas, drained and rinsed
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- Kosher salt and black pepper to taste
- 4 cups of curly kale-sliced thin
- 2 cups romaine lettuce-sliced thin
- 1 cup diced avocado – about 1–2 avocados depending on their size
- 1/3 cup chopped walnuts
- Shredded parmesan cheese for serving – optional
- Healthy caesar dressing
Instructions
- Roast the Sweet Potatoes and Chickpeas
- Assemble the salad