Ingredients :
For salad
1 pound sweet potatoes, peeled and diced 1/2-inch (about 2 medium sweet potatoes)
1-15 ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large bunch curly kale, stems removed and roughly chopped
2 scallions, thinly sliced
1/4 cup crumbled feta
1/4 cup sunflower seeds
For vinaigrette
Juice of 1 lemon
2 tablespoons white wine vinegar
1 garlic clove, minced
2 tablespoons whole grain mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
Instructions
1. Preheat the oven to 400 degrees F.
2. On a sheet pan, toss the sweet potatoes and chickpeas with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread into a single layer. Roast for 25-30 minutes until the sweet potatoes are browned at the edges and the chickpeas are crisp.
3. Combine the sweet potatoes and chickpeas with the kale, scallions, feta and sunflower seeds in a large bowl.
4. For the v
inaigrette, whisk together the lemon juice, white wine vinegar, garlic, mustard, salt, pepper and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to cmbine.
5. Drizzle the vinaigrette into the salad, tossing to combine.
