Serving spoons, vintage Izabel Lam
I whipped up this salad the other day for lunch and it was so delicious so I had to make note! A perfect combination of savory and sweet—full of delicious flavor and nutrients. I’m a creature of habit when it comes to salads I make, but I’ve been experimenting lately to try new combinations and it’s been fun to add a few more to our repertoire. This is definitely a new favorite (serving size for 2).
4 stems of kale
1 can of chickpeas
1/3 sweet potato
1 handful sesame sticks
honey mustard vinaigrette
Set oven to 400º. Rinse the chickpeas and dry. Remove the skin from 1/3 sweet potato and cut into thin slices. Lightly coat both in olive oil and sea salt and bake on an oven sheet with parchment paper for 15-20 minutes. While the chickpeas and sweet potatoes crisp, toss kale in a bowl with dressing and top with avocado, sesame sticks, and feta cheese. Once the chickpeas and sweet potatoes are done, let them cool for 5 minutes or so and then top off the salad. Enjoy! xx