Roasted Chickpea Kale Salad with Blue Cheese Dressing

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• 1 tbsp olive oil
• ½ cup Sweet potato, finely chopped
• ½ cup Canned chickpeas
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt & pepper
• 2 cups Leafy romaine, chopped
• ½ cup Kale, chopped
• ¼ cup Red onion, thinly sliced
• ¼ cup Dried prunes, chopped
• ¼ cup Pomegranate seeds
• 4 tbsp Toby’s Blue Cheese Dressing & Dip
• 2 tbsp Goat cheese crumble

Gather all ingredients. Heat a skillet over medium high heat and add olive oil. Add in sweet potato and cook for 10 minutes tossing occasionally, then add in chickpeas. Season with garlic powder, onion powder, and salt & pepper. Cook for 15 more minutes until the sweet potato is tender and slightly charred and chickpeas are slightly crisp.

In a serving bowl combine and toss romaine and kale. Add in sweet potato, chickpeas, red onion, pomegranate seeds, and toss again. Drizzle with Toby’s Blue Cheese Dressing & Dip and sprinkle with goat cheese. Serve and enjoy your Roasted Chickpea Kale Salad!