BBQ Chickpea and Sweet Potato Kale Caesar Salads

gluten freeveganvegetarian
BBQ Chickpea and Sweet Potato Kale Caesar Salads

This kale salad is a meal prep friendly meal with plenty of warm roasted goodness, comforting starchy legumes and potatoes, velvety smooth avocado, and crunchy kale. It comes together quickly and can be made with a homemade Caesar dressing or your favorite store bought one! 

BBQ Chickpea and Sweet Potato Kale Caesar Salads

Whenever I’m into a certain food or flavor, my taste buds demand it. I have to eat it every week. Then, I eventually burn out and find my next food obsession. Right now, it’s Caesar salads. I discovered this delicious Caesar dressing (#notsponsored) and I can’t get enough of it! If you don’t have access to this dressing and want to make this recipe right now, just use your favorite jar of Caesar dressing OR I’ve included my go-to dairy-free recipe that’s easy.

BBQ Chickpea and Sweet Potato Kale Caesar Salads

Typically, with my Caesar salads, I like crunchy romaine. However, here, with this finely chopped kale, it’s heartier, tastier, and with the other ingredients, it flows better. There are barbecue roasted chickpeas which are flavorful and give the chickpeas a meaty flavor.

Then, if you’ve never tried Japanese sweet potatoes, you must! I find them less sweet than a traditional sweet potato and a bit nuttier and drier. They’ve been on repeat at our home. Together with the chickpeas, fluffy kale with creamy Caesar and velvety avocado, this is the kind of meatless salad you’ll find yourself completely satisfied after and craving over and over again.

BBQ Chickpea and Sweet Potato Kale Caesar Salads

If you’re a meat eater, try this salad with some rotisserie chicken or BBQ chicken and simply roast the chickpeas without barbecue sauce so it’s not BBQ overload!



Serves 4

BBQ Chickpea and Sweet Potato Kale Caesar Salads

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1.25 pounds Japanese sweet potatoes, sliced into rounds
  • olive oil, to drizzle
  • 1/4 teaspoon paprika
  • salt and pepper
  • 1 (15.5oz) can chickpeas, drained, rinsed
  • 3 tablespoons barbecue sauce
  • 1 avocado
  • 5-6 cups of finely chopped kale (don’t prep this before starting the recipe, you will have time during the recipe to do this)
  • to garnish: hemp seeds
  • For the Caesar dressing*:
  • ¼ cup raw cashews, soaked overnight or at least for 2 hours
  • ¼ cup unsweetened plain almond milk
  • 1 large clove garlic, sliced
  • tablespoon freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • salt and pepper
  • *Or use a store-bought Caesar, I love Tessemae’s and use about 6 tablespoons for this recipe!


  1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and lay out the sweet potato rounds on one half of the baking sheet. Drizzle with olive oil and toss to combine. Season with paprika, salt, and pepper. On the other end of the baking sheet, add the chickpeas, pour over the barbecue sauce, and toss well to combine. Bake in the oven for 20-25 minutes or until sweet potatoes are fork tender.
  2. Meanwhile, prepare the Caesar salad dressing (if making homemade). Drain and rinse the cashews. Place into a high speed blender along with the almond milk, garlic, lemon juice, and Dijon mustard. Season with salt and pepper. Blend until smooth. Pour the dressing into a large mixing or salad bowl and set aside.
  3. Slice the avocado either in slices or cubes, per your preference and set aside. Finely chop the kale and set aside.
  4. Once the sweet potatoes and chickpeas are done, remove from the oven and set to rest. Add the kale to the bowl with the salad dressing and toss well to combine. Divide the dressed lettuce into bowls and top with equal amounts of chickpeas, sweet potatoes, avocado, and garnish with hemp seeds. Serve.

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Claudia says:
I’m so excited to try this recipe! How long will the homemade version of the dressing last in the refrigerator? Thanks!
Ali Maffucci says:
I would say no more than 5 days for optimal freshness! So glad you're excited for the recipe!
angela says:
If I can't find Japanese sweet potatoes, would you recommend regular sweet potatoes? Or another veggie?
Meaghan says:
Yes, definitely!! Regular sweet potato would be great.
Julie Roberts says:
Hi Allie, Love your inspiralized recipes!! Such healthy ideas. It would be SO great if you could have an easily printable version (pdf) of your recipes!! Guess I’m old fashioned in that I like hard copies of recipes so I can make notes and file in my box of recipes. Thank you!!! Julie Roberts
Meaghan says:
Hi Julie! We do have a Print button right next to the name of each recipe if you'd like to print it out!
Katherine N says:
Made this tonight - we loved it. Super filling, tasty, and pretty easy to make! Always appreciate your vegetarian recipes, can’t wait to make it again.
Meaghan says:
So glad you like the veggie options! We'll keep 'em coming!
Stephanie says:
In step 4, it says "romaine", but I think you meant kale?

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