With sunflower seeds, feta and lemon garlic vinaigrette, if there is such a thing as a simple sheet pan salad, this sweet potato chickpea kale salad is it.
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.