Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas

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Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas

I just saw a GIF on Facebook from the movie ‘Hocus Pocus‘ that was of the 3 main witches (Bette Midler, Sarah Jessica Parker, and Kathy Najimy) with their faces looking absolutely shocked. The text on the GIF said, “When someone tells me they’re not excited for fall.”

My face would be the same as those three witches – I LOVE fall. I am so excited to be giving birth at the end of September, because October is my all-time favorite month, and I can’t wait to take stroller walks with the baby and smell the fall foliage and feel that cool, crisp breeze.

Although I’m savoring every last minute of alone time with Lu and summer weather, I’m secretly more excited for fall than I am for summer. Luckily, this summer hasn’t been as brutal as last summer – I felt like last summer in this area it was high 90s every day for weeks at at time.

Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas

This photograph is another ‘oldie but a goodie’ that my girl Sarah from Broma Bakery re-photographed for me. The sweet potato noodles make it a bit more fall-inspired, but you could swap the kale for spinach and the sweet potatoes for zucchini and make this into a summer version!

The sweet potato noodles with the spicy chickpeas bring protein and texture to this salad and what better dressing than a vegan caesar to top off the fluffy, tough kale? This caesar dressing has the consistency of a traditional caesar dressing, without the thick mayonnaise aftertaste or the anchovies. If you’re not vegan and just dairy-free, you can add a little less than a teaspoon of minced anchovy filets for that classic caesar taste.

Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas

Also, if you’re not vegan, you can add some grilled chicken for extra protein and flavor. I love this salad as is – the warmth of the kale and sweet potato noodles is an idyllic combo for a crisp fall day – or just a summer day when you’re channeling the fall?


Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10  points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas

Yields 4

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • For the salad:
  • 1 tablespoon extra virgin olive oil
  • 1 large sweet potato, peeled, Blade C
  • salt and pepper, to taste
  • ¼ teaspoon garlic powder
  • 3 packed cups chopped kale
  • For the dressing:
  • 1/4 cup raw cashews, soaked for at least 2 hours
  • 1/4 cup unsweetened almond milk
  • 1 large cloves garlic
  • 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon dijon mustard
  • salt and pepper, to taste
  • For the chickpeas:
  • 1 15-ounce can of chickpeas, drained, rinsed, patted dry
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • ½ tablespoon extra virgin olive oil
  • salt, to taste


  1. Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder, cayenne pepper and salt and whisk together. Add in the chickpeas, toss to coat, and then drizzle with the olive oil. Toss again to mix. Place the chickpeas out evenly over a parchment-paper lined baking sheet and bake 30-35 minutes or until crisp, shaking the pan half way through.
  2. Twenty minutes into baking the chickpeas, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through. Set aside in a large bowl when done.
  3. While the sweet potato noodles cook, place all of the ingredients for the dressing into a high speed blender and pulse until creamy. Taste and adjust (more tang? more lemon! more spice? more pepper! more flavor? more dijon!) Set aside.
  4. When sweet potato noodles are done, wipe the skillet clean. Coat with cooking spray and add in the kale. Sautee for 3 minutes or until the kale is warmed up and slightly wilted, seasoning lightly with pepper and add to the large bowl with the sweet potato noodles.
  5. When the chickpeas are done roasting, prepare the salad. Pour the Caesar dressing over the kale and sweet potato noodles and toss to combine thoroughly. Portion onto four plates and top with spiced chickpeas. Serve immediately.


Per serving (1 out of 4) - Calories: 317, Fat: 12g, Saturated Fat: 2g, Carbs: 43g, Fiber: 11g, Sugars: 7g, Protein: 13g, Sodium: 359mg

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foodgirldc says:
This looks perfect for fall. Can't wait to try it.
Baby June says:
Oh man that sounds awesome! As a lover of both chickpeas and sweet potato, I can say I am drooling over that salad. Wish I had a big bowl of it right now :)
Melissa says:
This looks amazing! And best part? I already have all the ingredients, so I can make it today!!
Ron says:
Looks delicious! Chickpeas and squash -- two of my favorites!
Victoria says:
Bought the Skinnytaste cookbook at Target the other day and OMG what a cookbook! I love, love, love it.
Becca says:
I want to win because if this recipe is just a sampling this book looks wonderful!
Anonymous says:
I've been wanting to find another thing to do with all the kale growing in my garden. This just made it to the menu for the week. Thank you!
Rebecca says:
love roasted chickpeas! can't wait to make this :)
Donya says:
Such a unique combination of flavors! I am going to make this for a lunch meeting between my professional pre-med fraternity officer, hope he loves this truly unique twist :) I already have all the ingredients!!
Donya says:
Such a unique combination of flavors! cant wait to try it out!
jesusan says:
This recipe sounds awesome. I'm trying to find a good Caesar dressing recipe that will please my very picky husband, so I'll have to give this one a try. And I really like the combination of flavors you've come up with. I will add some chicken to up the protein level. Really looking forward to making this.
Adrienne says:
This looks delish. I see it serves four but seeing how only one in my house eats sweet potatoes I will have to rework this a bit ;-) Anyone out there in cyberland know how long the chickpeas will keep? Thanks!
Donna Lobel says:
love new healthy recipes!
marilyn says:
sounds good to me
Janice says:
I'm too tired to cook tonight, but...I'd love it if someone would make this for me! Roasted chickpeas are sooooo much better than croutons. And this recipe gives a good protein kick. It looks like fall is here...
Katrina says:
My husband and I are trying to lose weight and this book looks like it would have some great healthy recipes.
Susan K. says:
Just made it for dinner! Added some white meat chicken, cut up, that we had left over from yesterday. Another winner. Light but filling. Good and nutritious. Winning combinations! Thanks again, Ali!
Susan K. says:
Made this tonight for dinner. Added some white meat chicken, cut up, that was left over from yesterday. Really good, really nutritious! Another winning combination, Ali -- thanks again!
Lorna R. says:
Wow! This just makes my body feel healthier just by looking at it! I can not wait to try this out! And i have to mention what a great dish for anyone needing the extra Iron in their system, which many women need extra or are depleted. I can make this & save for a few lunches this week for work as well as save over a handful or 2 of the roasted chickpeas for snacking. Win-win! Scooore!
Thanks for the tip, Lorna! So happy you like it!
Nicole says:
How do you spiralize and cook sweet potato without it totally falling apart? Mine goes to mush. Am I overcooking?
Anonymous says:
Tried this evening. My meat and potatoes husband gave it a thumbs up. I loved it.
Ron says:
You are an inspiration! I love your daily recipes.
Alexis says:
Just tried this tonight and it was amazing! I added a few pepitas on top. Everyone loved it! Thank you
Paul says:
I have a serious issue trying to spiralize sweet potatoes. They seem to be to touch for my spiralizer. What am i doing wrong?
Supplements says:
Supplements Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas | Inspiralized
Thriving Parenthood Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas | Inspiralized
ClimberYogi says:
This has turned into a staple. Love it! I add 2 tablespoons or so of nutritional yeast to the dressing as I've had vegan caesar dressings before and they all call for it. Super yum!
Nicole says:
Just made this and loved it...i added some prosciutto and instead of the dressing, I used greek yoghurt and mint. Have made extra for work lunches this week!

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