Kale Caesar Salad with Sweet Potatoes & Crispy Chickpeas

Talk about a new twist on an old favorite! This salad has quickly become one of my favorites. It’s got the perfect amount of crunch, and the flavors meld perfectly with one another. You will want to make this right away!

INGREDIENTS

For the Salad:

2 small sweet potatoes, cut into 1/2 inch circles
1/4 cup extra virgin olive oil
1-2 tsp Milford Spice Chipotle Chili Powder
2 teaspoons Milford Spice Smoked Paprika
Salt & pepper to taste
1 (14 ounce) can chickpeas, drained
1 large head kale, shredded
4 cups shredded brussels sprouts
1-2 avocados, sliced

For the Dressing:

1/4 cup extra virgin olive oil
Juice of 2 lemons
2 Tbsp dijon mustard
2 Tbsp tahini
2 tsp Worcestershire
2 cloves garlic, grated
Salt & pepper to taste
1/3 cup grated parmesan, plus more for serving
2 Tbsp fresh chopped parsley

DIRECTIONS

• Preheat oven to 425 degrees F.

• On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.

• Meanwhile, in a large salad bowl, combine the kale and brussels sprouts.

• To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan.