Sweet Potato Kale Salad with Crispy Chickpeas and Chili Olive Oil Tahini Dressing

Name: Sweet Potato Kale Salad with Crispy Chickpeas and Chili Olive Oil Tahini Dressing
Total time: 55 min
Yield: 4
Ingredients: 2 to 3 sweet potatoes (500 g), cut into bite-sized cubes; 1 (15 oz) can chickpeas, drained, rinsed and thoroughly dried; 2 tablespoons Heraclea Mature Harvest EVOO, divided between the chickpeas and sweet potatoes; 2 teaspoons kosher salt; 2 teaspoons black pepper; 1 1/2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 4 cups kale leaves (about 270 g), finely chopped; 1 tablespoon Heraclea Early Harvest EVOO, to massage the kale; 1 cucumber, diced; 1/4 cup smooth tahini, well stirred; 2 tablespoons fresh lemon juice; 1 small garlic clove, finely grated; 1 teaspoon maple syrup; 1/2 teaspoon kosher salt; 2 tablespoons Heraclea Chili Infused Olive Oil; 2 to 3 tablespoons cold water; 1/3 cup pickled red onions; 1/4 cup pumpkin seeds; 2 tablespoons capers; 1/3 cup green onions, thinly sliced

Written by: Cooks of Heraclea

Time: 55 minutes

Ingredients: 22

Sweet potato and kale salad with crispy chickpeas, pickled red onions and pumpkin seeds on a blue plate, with Heraclea olive oil bottles behind

This is the salad that carries us from the last of the summer tomatoes into harvest season. Sweet potatoes and chickpeas roast on separate trays until the potatoes are soft and the chickpeas rattle. The kale is massaged with a spoonful of Early Harvest, which softens it and takes away the bitterness. The dressing is tahini loosened with lemon and water, then finished with our Chili Infused olive oil, so the heat sits in the sauce instead of on top. Pickled onions, pumpkin seeds and capers give it crunch and salt. It holds up for a day in the fridge, which makes it a good lunch to pack.

For the salad:

2 to 3 sweet potatoes (500 g), cut into bite-sized cubes
1 (15 oz) can chickpeas, drained, rinsed and thoroughly dried
2 tablespoons Heraclea Mature Harvest EVOO, divided between the chickpeas and sweet potatoes
2 teaspoons kosher salt
2 teaspoons black pepper
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups kale leaves (about 270 g), finely chopped
1 tablespoon Heraclea Early Harvest EVOO, to massage the kale
1 cucumber, diced

For the dressing:

1/4 cup smooth tahini, well stirred
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
1 teaspoon maple syrup
1/2 teaspoon kosher salt
2 tablespoons Heraclea Chili Infused Olive Oil
2 to 3 tablespoons cold water

For serving:

1/3 cup pickled red onions
1/4 cup pumpkin seeds
2 tablespoons capers
1/3 cup green onions, thinly sliced

Steps:

Preheat the oven to 400°F (350°F fan). Place the sweet potatoes on a baking sheet and the dried chickpeas on a separate sheet. Toss each with olive oil, salt and pepper. Add the smoked paprika, garlic powder and onion powder to the chickpeas and toss to coat.
Roast for 25 to 30 minutes, tossing once halfway through, until the sweet potatoes are tender and the chickpeas are golden and crisp. For extra crispy chickpeas, turn off the oven and leave them inside for another 5 to 10 minutes. Remove and let cool.
Whisk together the tahini, lemon juice, garlic, maple syrup and salt. The mixture will become thick and paste-like. Whisk in the chili infused olive oil, then add the cold water 1 tablespoon at a time until smooth and pourable. Add more water if needed.
Add the finely chopped kale to a large bowl. Drizzle with 1 tablespoon of Early Harvest olive oil and season with a pinch of salt. Massage the kale with your hands for 1 to 2 minutes, until softened and tender.
Add the cucumber and sweet potatoes to the kale. Pour over the dressing and toss well to coat.
Top with the crispy chickpeas, pickled red onions, pumpkin seeds, capers and green onions.