On paper this seems like a complicated salad because there are quite a few elements involved (and by the way in the image the sweet potato is unfortunately hidden by the kale which happily toppled over onto it while I was taking the photo). In reality, it isn't actually all that complicated, not only because the cooking steps are pretty easy but because all of the various ingredients can be cooked at the same time. I got all of mine organized while I was waiting for the kettle to boil in the morning and therefore just had to combine them into a salad come evening.
This was a surprisingly filling salad; should I make it again I might omit the tofu. It added a much needed creaminess to the salad but I could not finish the whole thing, and I NEVER say that.
1/3 cup barley couscous (or regular couscous)
1/2 can chickpeas, drained and dried
1/2 bunch kale leaves, stems removed
1/2 large sweet potato or 2 fingerling, skin on
1/2 large leek, outer leaves removed, cleaned and cut into rings
1/2 package soft tofu
Pepper flakes
Salt to taste
1 serving spicy sweet and sour peanut dressing
Preheat the oven to 350.
Lay the chickpeas on a parchment paper lined baking tray and sprinkle with salt and pepper flakes. Place in the oven and bake for 30 minutes, opening the oven door and shaking the pan every 10 minutes so that the chickpeas dry out all over.
Make the salad dressing. Pour all but a teaspoon of it into a separate container. Add the couscous to the bowl in which you made the dressing, containing the teaspoon of sauce, and cover with boiling water. Mix well, cover with a saucer and set aside.
Put the leek rings in a pot of boiling water. Boil for 10 minutes; drain and set aside.
Microwave the sweet potato, 3 minutes at a time until it is cooked through and soft when you stick a fork into it. Set aside to cool.
When the chickpeas have 10 minutes left to go on their cooking time, spread the kale leaves out on one of the oven racks and leave to dry out. When the chickpea cooking time is up, turn the heat off, partially open the door to the oven and leave both the kale and the chickpeas in the oven to continue to dry as they cool.
Flake the couscous with your fork to separate it into grains. Cut the tofu into cubes. Slice the sweet potato into rings. Crumble the kale into bite sized pieces.
Assemble all elements into a salad and pour over as much of the dressing as you need.
You will probably have some kale and some couscous left. The kale is a good snack, sprinkled with a bit of lemon juice and the couscous will be good in another salad or added to soup.
Inspiration recipe, here.