Sticky Roasted Sweet Potato, Chickpeas & Kale Salad

Sweet potato is a winner roasted with date molasses and za'atar spice. Completely vegan, served with spicy roasted chickpeas, zesty kale, pomegranate & toasted almond salad and homemade tahini vinaigrette. The flavour profile is clearly inspired by the fact that I've been living in the Middle East for almost 1 year! These are the kind of flavours and ingredients I will never grow tired of.  If you are as much of a fan of this kind of food as I am, check out this delish Aubergine Salad and my Cheat's Baba Ganoush, Meatballs and Tabbouleh. Enjoy! C x
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Servings 2


Roasted Sweet Potato:

  • 1 large 600 – 800 g orange flesh sweet potato
  • 10 g (2 tsp) Za’atar spice
  • 15 ml olive oil
  • Coarse Salt to taste
  • 15 ml (1 Tbsp) date molasses (heated slightly)

Roasted Chickpeas:

  • 1 can chickpeas net 260 g, drained
  • 15 ml (1 Tbsp) olive oil
  • 6 g (2 tsp) ground cumin
  • Coarse salt and pepper to taste

Tahini Vinaigrette:

  • 60 ml (¼ c) olive oil or vegetable oil of your choice
  • Juice of 1 medium lemon reserve lemon zest
  • 15 ml (1 Tbsp) tahini
  • 10 ml (2 tsp) date molasses/agave or cane sugar
  • Coarse salt and pepper to taste
  • 15 – 30 ml (1 – 2 Tbsp) of extra mineral water (optional)

Kale Salad:

  • 25 g slivered almonds toasted
  • 200 g kale washed and stalks removed
  • 10 g mint leaves washed
  • 100 g pomegranate rubies
  • Reserved lemon zest


  • Preheat the oven to 200°C.
  • Wash and scrub the sweet potato. Cut in half down the length and score the flesh. Rub the cut and scored side well with olive oil, Za’atar and salt. Place cut side down onto a greased baking tray. Roast for 30 minutes.
  • Drain, rinse and dry the chickpeas (reserve the brine if you wish).
  • In a bowl, toss the chickpeas with olive oil, cumin, salt and pepper until well coated.
  • Once the sweet potato has roasted for 30 minutes. Remove from the oven and turn the heat up to 220°C.
  • Using a pair on tongs, carefully turn the sweet potatoes over to expose the flesh. Brush with date molasses. Add the seasoned chickpeas to the same tray or another one.
  • Roast for another 10 – 15 minutes or until sweet potato is dark and sticky and chickpeas are golden and crispy.
  • To make the vinaigrette, place the olive oil, lemon juice, tahini, date molasses, salt and pepper into a tight sealing jar. Shake vigorously until well combined and viscous. Add a dash of mineral water to the dressing should you prefer a thinner dressing. Adjust sweetness and salt if needed.
  • Toast the almonds in a dry pan. Keep a watchful eye as they burn easily.
  • For the salad, rinse the kale well and remove stalks. Tear into bite size pieces.
  • Place kale in a bowl together with the mint, pomegranate rubies, lemon zest and toasted almonds. Add some of the dressing and toss together until kale is well dressed.
  • Serve the sticky roasted sweet potato with a generous tumble of crispy chickpeas, freshly made kale salad and extra tahini dressing on the side.
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