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Roasted potato and chickpea kale salad
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Plant-Based Roasted Potato and Chickpea Kale Salad

Keyword Plant-based
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

For roasting

  • 1 lb potatoes cut into 1-inch pieces
  • 1½ cups cooked chickpeas
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast
  • Pinch of salt and pepper
  • 2 tbsp olive oil

Dressing

  • 90 g silken tofu
  • ¼ cup (30g) raw cashews soaked in hot water for at least 10 minutes
  • 3 tbsp lemon juice
  • 1 tsp miso
  • 2 tsp mustard
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 2 sprigs of dill
  • Pinch of salt and pepper

Salad

  • 4 cups kale leaves chopped
  • 1 carrot shredded
  • 1 Persian cucumber sliced
  • ½ cup grape or cherry tomatoes halved
  • 2 sprigs of dill chopped
  • handful of parsley chopped
  • 2 tbsp hemp seeds

Instructions

  • PREHEAT oven to 425°F. Line a large baking tray with parchment paper.
  • SOAK chopped potatoes in a bowl of water for 10 minutes, then drain and rinse a couple times.
  • PAT potatoes dry with a towel and place in a mixing bowl. Add half the spices for roasting and toss to coat the potatoes. Drizzle half the olive oil over and toss again. Spread potatoes out on half of the baking tray.
  • PAT chickpeas dry with a towel and add to the same mixing bowl. Add the rest of the spices and toss well to coat. Drizzle the rest of the olive oil over and toss again to coat. Spread chickpeas out on the other half of the baking tray.
  • PLACE the baking tray in the oven and roast for 20-25 minutes until potatoes are tender and chickpeas are crisp. Set aside to cool for at least 10 minutes.
  • MEANWHILE, make the dressing: Add all dressing ingredients to a blender and blend until smooth. Store in the fridge until ready to use.
  • MASSAGE the kale: Add chopped kale leaves to a large mixing bowl along with a dollop of dressing. Use your hands to massage the dressing into the kale for about 2 minutes to soften the kale.
  • ADD the carrots, cucumbers, tomatoes, dill, parsley, potatoes, and chickpeas.
  • TAKE the dressing out of the fridge and mix it. If it’s thickened too much, add water a little at a time to thin. Pour the dressing over the salad and toss until well combined.
  • SPRINKLE hemp seeds on top before serving.