I am so thankful that I have been able to eat and enjoy vegetables for the past several months. During the first trimester, I honestly couldn’t even look at anything green!  Now that I’m enjoying a variety of vegetables, I am having fun getting creative with them in recipes like this Roasted Potato Kale and Chickpea Salad.

This dish could easily be served in a large portion for a simple lunch or veggie-filled main dish, but you can also serve a smaller portion to have as a delicious side salad. The choice is yours.

Roasted Potato Kale and Chickpea Salad Tips

• You can use any kind of kale you enjoy, but my favorite kale is lacinto kale also known as dinosaur (dino) kale. I find that it doesn’t really need massaging like curly kale does, and many people who have told me they typically aren’t kale fans actually end up enjoying dishes made with lacinto kale!
• This salad is delicious fresh or served the next day. Leftovers can be easily served for lunch or as part of a quick dinner.
• The roasted potatoes add delicious flavor and texture. Potatoes are also a source of potassium and vitamin C (among other nutrients) and they contain resistant starch, which feeds the bacteria in our gut.
• Chickpeas contain protein and fiber, which may help you feel full and satisfied. They also contain a variety of vitamins and minerals.

Roasted Potato Kale and Chickpea Salad

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• Author: Tara Deal Rochford
• Total Time: 50 minutes
• Yield: 4-6 servings 1x

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Description

Roasted Potato Kale and Chickpea Salad is a hearty veggie-forward main dish or yummy side dish. Gluten free, vegan, low FODMAP.

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Ingredients

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For the salad:

2 small-medium russet potatoes, cleaned and chopped

2 tablespoons dried rosemary

1 tablespoon extra virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped walnuts

2 bunches of kale (about 4 cups, washed, chopped, stems removed)

1 cup canned chickpeas, drained and rinsed

For the dressing:

¼ cup red wine or white wine vinegar

2 tablespoons garlic infused olive oil (I like FODY Foods, affiliate link)

2 tablespoons water

1 tablespoon dijon mustard

1 tablespoon chives, freeze dried

½ teaspoon salt

¼ teaspoon black pepper

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Instructions

Preheat oven to 400 degrees Fahrenheit. Spread the chopped potatoes on a sheet pan lined with a silicone baking mat or parchment paper and toss with rosemary, olive oil, salt, and pepper. 

Roast for about 30 minutes, or until crisp on the outside and tender on the inside. Remove from the oven and add the walnuts and bake for another 10 minutes, or until you can smell the walnuts.

Place the dressing ingredients in a bowl to whisk together, or in a container with a tight lid to shake to combine. Both ways work great.

Place the washed and chopped kale in a large bowl. Add the dressing and massage into the leaves. Add the roasted potatoes and chickpeas, tossing to combine. Store any leftovers in the fridge and eat for lunch the next day!

 

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.

Adapted from Hummusapien Roasted Potato Mushroom and Lentil Kale Salad

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: salad
• Method: oven
• Cuisine: american