Scottish Cancer Prevention Network

Kale, Sweet Potato and Popped Chickpeas with Hummus Sauce


Oct 17
Serves 4 30 Minutes

Creamy and flavoursome - this dish is the perfect blend between summer salads, and winter warmers. We love the fabulous mix of textures and flavours. Recipe and photo by Kellie Anderson, MSc - get more recipes like this from


  • 2 large sweet potatoes, scrubbed
  • 2 tbsp olive oil, divided use (or 1 tbsp regular olive oil and 1 tbsp garlic olive oil)
  • 150g cooked chickpeas, rinsed and patted dry
  • 1 tsp ground turmeric
  • 1/2 tsp freshly ground black pepper
  • 60g or so young kale leaves, torn (amount is really up to you)
  • 100g hummus
  • 1/2 juicy lemon
  • 40g toasted seeds of choice – I like pumpkin, sunflower and sesame
  • Optional: crispy dried onions/shallots


  1. Preheat the oven to 200C fan/ 220C/450F. Slice the potatoes into 2.5 cm rounds, or if big sweet potatoes, large dice. Coat the potatoes with 1 tablespoon of the oil and roast on a tray in the oven for about 15-20 minutes – until soft and just starting to colour.
  2. Meanwhile, toss the chickpeas with about half of the remaining oil and spread on a baking tray, dust with the turmeric and black pepper. Place in the oven for 15 minutes with the potatoes, or until they begin to burst and a few jump off the tray.
  3. Rub the remaining oil onto the kale and massage until the kale has shrunken a little and softened.
  4. For the dressing, mix the lemon juice with the hummus, loosening it a bit with some water too. Add any spices that you fancy, such as smoked paprika.
When the sweet potatoes and chickpeas are ready, let them cool a few minutes before tossing together the potatoes and kale. Decant these veggies into a nice serving dish, drizzle with the dressing, top with chickpeas and sprinkle over the seeds and crispy onions, if using. Eat at room temperature with a green salad.
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