Recipe Video: Kale Chickpea Salad And Sweet Potato
This vegetarian kale chickpea salad with sweet potatoes is packed with plant based protein. High protein salads that are vegan are my favorite healthy meal. The flavors are to die for too, especially if you love refreshing ingredients like ginger and wasabi! You will adore this recipe for kale salad with chickpeas and other delicious flavors. High protein salad without meat are easier to make than you think!
Kale Chickpea Salad: High Protein Salads With Out Meat
This refreshing salad recipe will make your day! High protein salads without meat boost energy and keep you full and satisfied.
Ingredients
- 2 cups kale
- 1/4 cup diced onions
- 1 cup sliced bell peppers
- 1 can cooked chickpeas
- 1 tsp ginger paste
- 1 tsp wasabi
- 1 tsp garlic paste
- 1 cube vegetable bullion
- 2 tbsp soy sauce
- 1 medium sweet potato
- 1 tsp salt
- 1 tbsp paprika
- 1 tbsp lemon pepper
- 1/2 tbsp red chili flakes
- 2 tbsp hemp seeds
Instructions
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Preheat the oven to 350 degrees F
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Slice the sweet potato into quarter inch thick slices and spray your sheet pan with non-stick cooking spray.
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Spray the sweet potato slices with nonstick cooking spray as well and sprinkle with some salt and red chili flakes or seasoning of your preference.
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Bake them for 12 minutes
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In the meantime heat a skillet on medium high with the olive oil inside then add the onions and sauté them for a few minutes until they start to brown and reduce the heat to medium.
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Add in the kale and soy sauce and stir then pour in the aquafaba (or juice from the can of chickpeas).
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Wait till the liquid starts to simmer in the pan then start in the ginger paste, garlic paste, and wasabi followed by the rest of the seasonings.
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Add in the bell peppers and stir before placing the lid on your skillet and allowing to simmer on medium low for two or three minutes.
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Remove from heat and sprinkle with hemp seeds.
When you taste this recipe for kale salad you will be so excited to eat healthy! Hemp seeds and sweet potatoes with this chickpea salad that’s vegetarian makes the best vegan high protein salad. All you need to make the most amazing flavorful sauce in the skillet is onions, wasabi, ginger, garlic, and soy sauce. Chickpeas are packed with protein
Ingredients for your high protein vegan salad with sweet potatoes and chickpeas:
Ingredients:
- 2 tbsp olive oil
- 2 cups chopped kale
- 1 can cooked chickpeas
- 1/4 cup diced onions
- 1 tsp wasabi paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp soy sauce
- 1 cup sliced bell peppers
- 1 medium sweet potato
- 2 tsp salt
- 1 tbsp paprika
- 1 tbsp lemon pepper
- 1/2 tbsp red chili flakes
- 1 vegetable bouillon cube
- 2 tbsp hemp seeds
Nutritional Information For 1 Serving
Nutrition Facts
Servings: 3
Amount per serving
Calories 278
Total Fat 9.1g 12%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 827 30%
Total Carbohydrate 37.5g 14%
Dietary Fiber 7.4g 26%
Total Sugars 5.7g
Protein 14.1g
Vitamin D 0mcg 0%
Calcium 105mg 8%
Iron 6mg 36%
Potassium 791mg 17%
How do you make this high protein vegetarian recipe for kale salad?
Directions:
- Start by Preheating your oven to 350 degrees Fahrenheit
- Cut the sweet potato into 1/4 inch thick pieces and spray your baking sheet with non-stick cooking spray.
- Spray the sweet potato slices with nonstick cooking spray also and season with some salt and red chili flakes or seasoning of your choice.
- Bake the potato slices for 12 minutes.
- While they are baking heat your skillet pan on medium-high with oil befitting adding the onions and fry them until they begin to turn brown and turn the heat down to medium.
- Toss in the kale and soy sauce and mix around before pouring in the aquafaba (which is the juice from the can of chickpeas).
- When the liquid starts to simmer in the pan then mix in the ginger paste, garlic paste, and wasabi followed by the remaining seasonings.
- Mix in the bell peppers before putting the lid on your pan and letting it simmer on medium-low for 2 or 3 minutes.
- Remove from heat and sprinkle the high protein salad with hemp seeds and serve with a side of sweet potatoes.