Kale Caesar Chickpea Salad

A simple, nutrient-dense take on a classic with all of the flavour and none of the dairy or gluten.  Totally vegan-friendly and certain to be a crowd pleaser.

Preparation Time - 10 minutes

Cooking Time - 30 minutes

Servings - 4




  1. Preheat 200°C (400°F).
  2. Place sweet potato in a bowl, toss with 1 tbsp of olive oil, the ½ tsp of paprika, and chilli powder. Lay in a single layer on a baking tray and roast for 25 minutes.
  3. Remove the tray from the oven, add chickpeas to the tray, along with the remaining 1 tbsp of olive oil.  Give everything a toss and return to the oven for a further 20 minutes.
  4. Meanwhile, blend together all dressing ingredients, adding 1-3 tbsp of water to reach desired consistency.  Season to taste with salt.
  5. Dress the kale with half of the dressing.
  6. Layer up salad with kale, roast chickpeas and sweet potato, garnish with avocado, and drizzle over remaining dressing (or serve it on the side).