Never one to turn up my nose at eating the same thing over and over again, it’s not unusual for me to consume a specific meal on repeat.
And I don’t mean dining on leftovers. If I like it, I am cooking that recipe more than once or twice a week. I go through obsessive phases.
In my world, leftovers are more likely to be lunch than dinner.
Even though life is a scramble trying to get dinner on the table after work, nothing beats a homemade meal.
As I’ve said before, the sheet pan is my ultimate weeknight helper.
Sweet Potato Chickpea Salad: A Sheet Pan Meal
Then I discovered the sheet pan salad.
For this sweet potato chickpea kale salad, I roast the root veggies and garbanzo beans and then mix them with greens.
Curly kale is hearty enough to stand up to ingredients that are still a little toasty from the oven.
I know it can be somewhat controversial to serve warm ingredients with lettuce. If the thought of that doesn’t appeal to you, just let the sweet potatoes and crispy chickpeas cool to room temperature.
A salad needs lots of different textures and flavors to make each bite interesting. I toss in scallions, sunflower seeds and crumbled feta.
Then for dressing, I like to keep it simple with lemon garlic vinaigrette.
Even though this salad uses fresh produce, I almost classify it as a pantry recipe. Sweet potatoes, kale and lemons can sit in the fridge longer than more perishable fruits and veggies.
Too often it’s a race against the clock to use up everything from your grocery run. That can throw off your weekly meal plan.
This sweet potato chickpea kale salad actually buys me time. When the oven is pre-heating, I peel the potatoes and get them onto the sheet pan with the chickpeas.
Then while they are roasting I am able to do the rest of my prep work including whipping up my five-year-old’s dinner.
It always feels like a massive accomplishment to have every dinner order done and on the table at the same time.
Sweet Potato Chickpea Kale Salad
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: Serves 4 1x
1 pound sweet potatoes, diced 1/2-inch
1–15 ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large bunch curly kale, stems removed and roughly chopped
2 scallions, thinly sliced
1/4 cup crumbled feta
1/4 cup sunflower seeds
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
Preheat the oven to 400 degrees F. Toss the sweet potatoes and chickpeas with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread into a single layer. Roast for 25-30 minutes until the sweet potatoes are browned at the edges and the chickpeas are crispy.
Set aside to cool either to warm or to room temperature. Combine the sweet potatoes and chickpeas with the kale, scallions, feta and sunflower seeds.
For the vinaigrette, stir together the lemon juice, garlic, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
Toss the vinaigrette into the salad before serving.