Sweet Potato And Chickpea Salad

AuthorTasty Recipes
RatingDifficultyBeginner

This sweet potato and chickpea salad can easily become a staple meal in your household. A perfect plant-based meal for weeknight dinners or for hosting!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 large sweet potatoes, or 3 small, scrubbed
 ½ medium red onion
 15 oz (425 g) chickpeas, 1 can, rinsed and drained
 ½ cup (120 mL) olive oil
 ¼ cup (60 mL) lemon juice
 2 tablespoons garlic, minced
 1 teaspoon ground cumin
 1 teaspoon paprika
 ¼ teaspoon cinnamon
 ¼ teaspoon cayenne
 salt, to taste
 pepper, to taste
 3 oz (85 g) mixed greens
 ¼ cup (10 g) fresh parsley, chopped
 ¼ cup (10 g) fresh cilantro, chopped
 dried cranberries, for garnish, optional
1

Preheat the oven to 425ºF (220ºC).

2

Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.

3

Peel and slice the onion and set aside.

4

Add the chickpeas to the other half of the baking sheet.

5

In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

6

Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.

7

Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.

8

Bake for 30 Minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 Minutes.

9

Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

10

Add the parsley, cilantro, and remaining dressing and toss to combine.

11

Top with dried cranberries, if using.

Ingredients

 2 large sweet potatoes, or 3 small, scrubbed
 ½ medium red onion
 15 oz (425 g) chickpeas, 1 can, rinsed and drained
 ½ cup (120 mL) olive oil
 ¼ cup (60 mL) lemon juice
 2 tablespoons garlic, minced
 1 teaspoon ground cumin
 1 teaspoon paprika
 ¼ teaspoon cinnamon
 ¼ teaspoon cayenne
 salt, to taste
 pepper, to taste
 3 oz (85 g) mixed greens
 ¼ cup (10 g) fresh parsley, chopped
 ¼ cup (10 g) fresh cilantro, chopped
 dried cranberries, for garnish, optional

Directions

1

Preheat the oven to 425ºF (220ºC).

2

Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.

3

Peel and slice the onion and set aside.

4

Add the chickpeas to the other half of the baking sheet.

5

In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

6

Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.

7

Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.

8

Bake for 30 Minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 Minutes.

9

Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

10

Add the parsley, cilantro, and remaining dressing and toss to combine.

11

Top with dried cranberries, if using.

Sweet Potato And Chickpea Salad

We will be happy to hear your thoughts

Leave a reply

Register New Account
Login to search, save and submit recipes.
Reset Password