This salad is the essence of autumn captured in one nutritious dish, perfect for taking on the go. It is a complete meal that delights both in flavor and appearance. The sweetness of roasted sweet potato pairs perfectly with the slightly nutty, crunchy kale and the spicy, smoked chickpeas. Juicy, ruby-red pomegranate seeds add a burst of freshness in every bite. The heart of the dish is a velvety, creamy dressing made from tahini paste and fresh orange juice, which brings all the ingredients together in a harmonious blend. This dish is not only delicious but also incredibly healthy – rich in fiber, vitamins, and plant-based protein. It is ideal as a lunch for work or school, as it tastes great both warm and at room temperature.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. The paper will prevent sticking and make cleanup easier.
Thoroughly wash the sweet potato under running water, then dry it with a paper towel. Peel it using a vegetable peeler. Cut the sweet potato into even cubes with a side of about 1.5-2 cm. Try to make all the pieces similar in size so they bake evenly.
Open the can of chickpeas and transfer its contents to a sieve or colander. Rinse the chickpeas thoroughly under cold running water until the foam disappears. Then, dry them very well using paper towels. You can spread them out on a towel and gently roll them. The drier the chickpeas are, the crunchier they will be after baking.
In a large bowl, place the chopped sweet potato and drained chickpeas. Add 2 tablespoons (30g) of olive oil, smoked paprika, 2 pinches of salt, and 1 pinch of pepper. Mix everything thoroughly with your hands or a large spoon, ensuring that each piece of sweet potato and every chickpea is evenly coated with oil and spices.
Spread the seasoned sweet potatoes and chickpeas on the prepared baking sheet in a single, even layer. Make sure the ingredients are not too crowded. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula. The sweet potatoes are ready when they are soft inside (check with a fork) and slightly caramelized on the outside, and the chickpeas are golden and crispy.
While the sweet potatoes and chickpeas are baking, prepare the kale. Wash the leaves thoroughly under cold water and dry them in a salad spinner or with a paper towel. Then remove the tough, woody stems from the center of the leaves. You can do this by holding the leaf by the stem and pulling off the green part or by cutting the stem with a knife. Tear the leaves into smaller, bite-sized pieces.
Place the torn kale leaves in a large bowl. Add the remaining tablespoon (15g) of olive oil and 2 pinches of salt. Now perform the key action: 'massage' the kale leaves with your hands for about 2-3 minutes. Knead and rub them as if you were kneading dough. You will notice that the kale changes to a more vibrant green color, reduces in volume, and becomes much softer and more tender.
Prepare the sauce. In a small jar or bowl, combine tahini paste, freshly squeezed orange juice, maple syrup, and garlic pressed through a garlic press or very finely chopped. Add a pinch of pepper.
Start mixing the sauce ingredients using a small whisk, fork, or by shaking a closed jar. At first, the sauce may seem very thick and lumpy – this is a normal reaction of tahini. Gradually, add cold water by the tablespoon, while continuously mixing, until the sauce reaches a smooth, creamy consistency resembling flowing honey. Taste and adjust seasoning if necessary.
In a bowl with the 'massaged' kale, add the slightly cooled roasted sweet potatoes and chickpeas. Toss in the seeds from half a pomegranate. If using, add the optional pumpkin seeds now. Gently mix all the ingredients with a large spoon, trying not to mash the soft sweet potatoes.
Drizzle the salad with the prepared tahini-orange dressing. You can use all of the dressing or add it according to your preference. Gently mix again to ensure the dressing evenly coats all the ingredients. The salad is ready to serve.
Tahini, a key ingredient in the sauce, is one of the oldest processed foods in the world. Mentions of sesame, from which it is made, appear on clay tablets dating back 4000 years, where it was described as 'the food of the gods'.
To make the salad perfect for takeout, pack it in an airtight container, and pour the dressing into a small, separate jar. This way, the kale and chickpeas will stay crunchy. Mix everything just before eating. The salad can be served slightly warm (right after roasting the sweet potatoes) or at room temperature. For extra freshness, it can be topped with fresh mint leaves.
The salad (without dressing) can be stored in the refrigerator in an airtight container for up to 3 days. The dressing should also be kept in the refrigerator, in a separate closed container. Once mixed with the dressing, it's best to eat the salad within 24 hours. Baked sweet potatoes and chickpeas may lose their crunch after being in the refrigerator, but they will still be very tasty.
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