Roasted Sweet Potato Chickpea Kale Salad

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Sweet Potatoes

Garlic

Olive Oil

Kale

Sunflower Seeds

Lemon

Chickpeas

White Wine Vinegar

Feta

Mustard

Scallions

Salt & Pepper

Toss the sweet potatoes and chickpeas with olive oil, salt and pepper on a sheet pan.

Preheat the oven to 400 degrees F.

Roast for 25-30 minutes until the sweet potatoes are browned at the edges and the chickpeas are crispy.

In a large bowl, combine the sweet potatoes, chickpeas, feta, sunflower seeds and scallions.

Whisk the lemon juice, white wine vinegar, garlic, mustard, salt, pepper and olive oil in a small bowl.

Make the viniagrette.

Drizzle the vinaigrette into the salad. Toss to combine making sure to dress all the ingredients.

Roasted Sweet Potato Chickpea Kale Salad

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