[Meatless Monday] Warm Kale, Sweet Potato, & Chickpea Salad

Well, I guess it's officially fall! I did my long run yesterday at 2:00PM in 55 degree weather. And this morning? Its 48 degrees.

I always have mixed emotions at the beginning of this season. On one hand, I love pumpkin-everything, wearing my boots every day of the week, leggings, oatmeal breakfasts, watching the leaves change, and cuddling up in blankets. I do not love being cold, dark mornings AND dark nights, and no more fresh berries!

Eating warm helps me cope with the cold temperatures outside a bit better. This colorful fall salad is packed with a variety of vitamins and flavors. And you've probably noticed that I found another way to use those trendy kale leaves, which I'm particularly excited about! This salad kind of reminds me of a deconstructed sweet potato hummus--with the chickpeas and tahini dressing--they're perfect compliments. The sweetness of the potato brings in some interest too.


I'm enjoying this salad for my lunch today...and tomorrow :)

Happy meatless eating!

Warm Kale, Sweet Potato, & Chickpea Salad

Adapted from Smitten Kitchen

Servings: 2

1 large sweet potato, cubed
1 cup canned chickpeas, rinsed and drained
~5 stalks of kale, chopped
1/4 cup yellow onion, chopped
1/2 tablespoon olive oil
1 tablespoon Smart Balance
1/4 teaspoon crushed garlic
Salt & pepper
Fresh parsley
Dressing:
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons water
1/8-1/4 teaspoon crushed garlic
1/4 teaspoon light agave
Salt & pepper to taste

• Bring a small pot of salted water to a boil and toss in sweet potato; cook for ~10 or until soften slightly. Remove from heat and drain potato. Toss potato pieces with 1/2 tablespoon of oil, garlic, salt and pepper. Preheat broiler on high and move oven rack to top 1/3 of oven. Spread out potatoes on a lined baking sheet; and bake for ~10-15 minutes or until browned.

• Melt 1/2 tablespoon Smart Balance in a pan over medium heat; add kale and saute until wilted (~5-10 minutes). Place kale in medium bowl with sweet potato. Using the same pan, melt remaining Smart Balance. Saute onion and chickpeas for 5 minutes and add in fresh parsley. Remove from heat and add to bowl with kale.

• To make dressing, combine all dressing ingredients and stir well. Drizzle dressing on salad according to personal preference and toss to coat. If preparing the night before, do not dress salad until the vegetables are reheated the next day.