Kale Chickpea Salad with Roasted Japanese Sweet Potatoes

Last Updated on March 17, 2025 by Christin Gillespie

This Kale Chickpea Salad with Roasted Japanese Sweet Potatoes is a healthy vegan recipe that will be loved by all at first bite. Massaged kale, protein-rich chickpeas, healthy fat seeds, & creamy avocado, all get coated with a sweet, yet tangy maple dijon vinaigrette. Paired with roasted Japanese sweet potatoes for an irresistible salad combination!

Healthy, tasty, & will leave you fully satisfied. This Kale Chickpea Salad with Roasted Japanese Sweet Potatoes recipe is just that & then some.

While I have created a Kale Chickpea Salad with Maple Dijon Vinaigrette in the past, I thought it was time to elevate it, by pairing it with roasted Japanese sweet potatoes. The combination is a match made in salad heaven.

Not only is this kale creation truly drool worthy, but it’s on the table in about 30 minutes, so easy-to-make, & perfect for meal prep!

Why You’ll Love This Vegan Kale ChickpeaSalad Recipe

• Full of Flavor & Loaded with Nutrition: Just because this is a salad recipe, doesn’t mean that it’s boring. The end result is spot on delicious.
• Quick & Easy: This healthy kale salad recipe comes together in about 30 minutes.
• Great for Meal Prep: This Kale Chickpea Salad with Roasted Japanese Sweet Potatoes stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.

Ingredients

• Organic Chickpeas: Loaded with protein, are a great source of fiber, & provides this kale salad recipe with some heartiness.
• Organic Avocado: Make sure to use a large + ripe avocado.
• Organic Seeds: A combo combo of pumpkin seeds, sunflower seeds, and hemp seeds. 
• Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this dressing. Be sure to use extra-virgin olive oil for optimal flavor + health benefits.
• Organic Lemon: Just a squeeze of fresh lemon takes this dressing to the next level!
• Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the dressing, without the need of any refined sugars. 
• Organic Dijon Mustard: To balance out the sweetness, dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
• Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
• Sea Salt & Black Pepper: Just a healthy pinch of each to add to this salad dressing.
• Organic Japanese Sweet Potato: You can technically use any type of potato you love. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping. 

How To Make

1. Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
2. Kale. Add the washed and chopped kale to a large mixing bowl along with the fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
3. Add. Dice up your avocado, drain your chickpeas, prep your seeds, & add the ingredients to the kale bowl.
4. Dressing. Whisk all of the dressing ingredients in a mixing bowl, until well combined.
5. Toss. Drizzle the dressing over the salad & give it a good toss.
6. Serve. Divide the salad between bowls, along with the roasted sweet potatoes. Enjoy!

Tips for Making this Vegan Kale Salad Recipe Perfectly

• Bake the Sweet Potatoes First: While the sweet potato wedges are baking in the oven you can prepare the kale salad.
• Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout.
• Drain the Chickpeas: Be sure to drain your chickpeas, this ensures that the salad does not have any bean liquid in it.
• Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
• Chilled Ingredients: This is personal preference, but I recommend refrigerating the beans, avocado, and of course, the kale prior to preparing.

Storing & Reheating

This Kale Chickpea Salad with Roasted Japanese Sweet Potatoes is the perfect vegan recipe for healthy leftovers & meal prep! 

Fridge Storage. Transfer the salad ingredients separate from the dressing in air-tight glass containers. I don’t recommend cutting the avocado until it’s ready to enjoy. Transfer the cooled potatoes to air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, dice up the avocado & re-whisk the dressing. Incorporate it into the salad and give it a good toss, then pair with the warm potatoes.

More Healthy Vegan Kale Salad Recipes You’ll Love

• Roasted Chickpea & Sweet Potato Salad with Avocado Dressing
• Roasted Rainbow Vegetable & Quinoa Kale Salad
• Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes
• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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