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Kale Sweet Potato Chickpea Salad


4-6 Servings

Granola Variety:

Original Blend

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About the Recipe

an original For Good Granola recipe

This salad has every flavor and texture covered for a hearty side or a full meal. Our Original Blend granola is a next-level addition to this earthy and bright superfood-filled salad.

A great make-ahead option for weekly meal planning. This salad will hold in your fridge for 2-3 days. Make it a complete meal with the addition of salmon or shrimp prepared your favorite way!


  • 5 T olive oil, divided

  • 2 T sesame seeds

  • 1 T smoked paprika

  • 2 t guajillo chili powder, or comparable

  • 2 t cumin

  • 2 sweet potatoes, peeled, 1/2-inch dice

  • 15 oz can garbanzo beans, rinsed & drained

  • 2 small bunches curly kale, tough stems removed and cut to bite-size pieces

  • 1  1/2 cups blueberries

  • 1 cup dill, stems removed & finely chopped

  • 1 english cucumber, halved lengthwise & sliced to 1/2-inch

  • 3 oz feta, crumbled


Step 1

Preheat oven to 450 degrees and adjust oven rack to middle position. Line a rimmed baking sheet with foil and brush with one tablespoon of olive oil. Set aside.

Step 2

In a large bowl whisk 3 tablespoons olive oil with sesame seeds, paprika, chili powder, cumin, salt, and pepper. Add diced sweet potatoes and beans. Toss to combine until evenly coated. Transfer to prepared baking sheet and bake in preheated oven until sweet potatoes are tender and nicely browned and chickpeas begin to crisp, about 45 minutes, stirring halfway through roasting. When done roasting, set aside to cool.

Step 3

While potatoes and beans are roasting, make salad dressing. In medium bowl whisk to combine shallot, vinegar, zest, lemon juice, dijon, stone ground mustard, and honey. Continue to whisk while slowly drizzling in oil until dressing is fully emulsified. Taste and adjust seasoning with additional lemon juice and salt and pepper. Alternatively, add all dressing ingredients to a mason jar with lid and shake until ingredients are combined.

Step 4

In large bowl, using hands, toss and firmly massage (think deep tissue massage pressure) kale with remaining 1 tablespoons olive oil until texture of kale softens. Add now cooled sweet potatoes and chickpeas, as well as blueberries, dill, cucumber, and granola. Fold together until well combined. Add salad dressing, one-third at a time, until dressed to your liking. To serve, plate salad on large platter or on individual plates. Finish with crumbled feta and additional granola. Serve.

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