Chickpea & Kale Salad



Sweet potato, cubed

400g tin chickpea, drained

Quinoa, cooked

Kale leaves, loosely worn

Olive oil

1 tbsp Nigella seeds

Salt, to taste



Roast sweet potato in the oven until cooked. Cook quinoa as per package directions. 

Gently mix sweet potato, chickpea, cooked quinoa and kale. Sprinkle olive oil over the top and toss. Season with salt and Nigella seeds.

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