Spicy Chickpeas & Sweet Potato with Warm Kale & Walnut Salad

Spicy chickpeas and sweet potato roasted and then paired with a lively salad! 

By Neil Bridgeman
Aug 16, 2022 • 2 min read

While many recoil at the thought of uncooked sprouts, I say give them a try, especially when paired with a zesty lemon vinaigrette – the two flavours harmonised beautifully. It goes without saying that the combination of the kale as well sprouts in this salad are enormously supportive for all phases of the liver detoxification process, particularly in the conjugation of hormonal metabolites like oestrogen and cortisol as well as up-regulating our anti-inflammatory pathways. Between the kale and tahini this dish delivers a serious hit of daily calcium requirements. The spicy chickpeas and roast sweet potato round of this meal perfectly!

Prep time: 15 mins⁠
Cooking time: 15 – 20 mins⁠
Serves 2⁠


  • 1 can of chickpeas drained and washed

  • 1 heaped tsp of harissa 

  • 1/2 sweet potato diced (~1cm cubes)

  • 2 cups finely chopped kale

  • 200g shredded brussels sprouts

  • 1/2 large lemon zested and juiced

  • 1 tbsp crushed walnuts

  • 1 tbsp extra virgin olive oil

  • 1 tbsp tahini

  • 1 clove of garlic


  • Preheat the oven to 200C. In medium size roasting dish, add the drained chickpeas, sweet potato and coat with the harissa paste
  • Place in the oven and roast until the sweet potato is cooked, likely about 20 mins. But make sure to check every so often 
  • While the chickpeas and sweet potato are roasting, finely chop the kale add to a medium size mixing bowl
  • To prepare the brussels sprouts, lop off the ends and remove the first outer layers of leaves. It’s mildly tedious work, but worth it in the end. Finely shred the brussels sprouts using either a mandoline or a grater. If neither is available, simply half each sprout to stop them rolling around and then finely slice with a sharp knife. Add to the mixing bowl.
  • Add the crushed walnuts, mix it all together well.
  • Now get started on the vinaigrette by peeling and crushing the garlic. Allow it to sit for 10 minutes after crushing it to allow the allicin to release – this is garlic’s powerful active compounds.
  • In a small bowl, add the lemon juice, olive oil, garlic as well as tahini. Using a small hand whisk or fork, combine the ingredients until they thicken into a dressing. You may need to add some water to ensure it’s a runny consistency.
  • Add the vinaigrette to the salad bowl and dressing liberally

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