Power salads – they are the answer to feeling and looking your best. I turn to these throughout summer to make sure I’m comfortable laying poolside in my swimsuit. For less vain reasons, I love mixing up a bunch of these to keep myself full, satisfied and one step closer to my fitness goals. Among ones I like making is this chickpea and sweet potato power salad that Lauren Kelp was so gracious to share on her site. It takes a bit more time because you need to roast the chickpeas to achieve a crunchy texture. The same goes for the sweet potatoes that slightly caramelize on the outside. A tahini and lemon dressing coats the ingredients, which includes kale and red quinoa. It’s a hearty, but light salad that you should totally try.
- ½ cup red quinoa
- 1 (15 oz) can chickpeas, drained
- 1 medium sweet potato, peeled and diced small
- 2 tsp extra virgin olive oil
- Salt and pepper, to taste
- ½ tsp garlic powder
- 1 tsp paprika
- 1 bunch green kale, stems removed and leaves hand-torn
- ½ cup Italian parsley, chopped
- ¼ - ½ cup feta
- 2 tbsp tahini
- Juice of 2 lemons
- 1 large garlic clove, minced
- ¼ cup extra virgin olive oil
- Cook red quinoa according to the package. Once cooked, set aside in a bowl to cool to room temperature.
- Preheat the oven to 400 degrees F. Dry the chickpeas completely on a dish towel and combine with the sweet potatoes on a rimmed baking sheet. Toss with extra virgin olive oil and season with salt and pepper. Roast for 25-30 minutes. Transfer to a bowl, and season with garlic powder and paprika.
- Combine the kale, parsley, feta, chickpeas and sweet potatoes in a bowl, adding feta to your preference.
- In a separate bowl, combine the remaining ingredients and whisk until thoroughly incorporated. Dress the salad and enjoy.