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1. Gather the ingredients

For the salad:

  • 3 packed cups chopped kale
  • 1 large sweet potato
  • 1 tsp of garlic powder

For the chickpeas:

  • 1 can of chickpeas
  • 1 tsp of ground cumin
  • 1 tsp of chili powder or paprika
  • 1 tbsp of sunflower oil
  • salt and pepper to taste

For the dressing:

  • 1/4 cup of cashews
  • 1/4 cup of unsweetened almond milk
  • 1 garlic clove
  • 1/2 tbsp of lemon juice
  • 1/2 tsp of mustard
  • salt and pepper, to taste

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2. Make the chickpeas dressing

Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder or paprika, oil (you can also use olive oil), and salt and pepper to taste.

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3. Prep the chickpeas’ flavor

Wash the canned chickpeas and drain. Bring to a baking pan, add the dressing and mix thoroughly.

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4. Bake

Bake chickpeas for about 20 minutes or until crisp. Toss halfway through.

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5. Prep the sweet potato noodles

Wash, peel and grate the sweet potato raw, by hand or with the help of a food processor.

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6. Cook the noodles

Add oil to a frying pan and cook over medium heat. Bring in the sweet potato noodles and cook for 10 minutes or until golden and crispy. Season with salt, pepper and garlic powder. Toss occasionally. Set aside. Clean the pan and give chopped kale leaves a quick sauté to make them more tender.

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7. Make a quick dressing and serve immediately

Quickly make a dressing by blending the (previously soaked) cashews with almond milk, a roughly chopped garlic clove, some lemon juice, mustard, salt and pepper.

Once the chickpeas and noodles have cooled down, serve a kale bed on a plate and top it with orange power courtesy of the spicy chickpeas and crunchy sweet potato noodles. Drizzle the cashew dressing and enjoy warm.