Sweet potatoes and Chick pea Salad

Chickpeas and sweet potatoes make a wholesome and harmonic combination that enhances any salad. This salad is a delicious dinner for any time of day because the creamy smoothness of chickpeas and the earthy sweetness of roasted sweet potatoes go so well together. Rich in fiber, vitamins, and minerals, both components are nutritious powerhouses that support general health. This salad is satisfying and versatile enough to serve as a satisfying meal prep option, a side dish for dinner, or a filling lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2 cups baby spinach
• 1/2 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp cumin powder
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

• Preheat oven to 200°C (400°F). Toss the sweet potatoes with 1 tbsp olive oil, cumin powder, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender.
• In a large bowl, combine the roasted sweet potatoes, chickpeas, baby spinach, and red onion.
• Drizzle with the remaining olive oil and lemon juice. Toss gently to combine.
• Sprinkle feta cheese on top before serving.

Another recipe you can try:

Ingredients :

To make this delicious salad, you will need:

• 2 medium sweet potatoes, peeled and cubed
• 1 can of chickpeas, drained and rinsed
• 1 red onion, finely chopped
• 1 bell pepper, diced
• 2 cups of fresh spinach or arugula
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Preparation

• Preheat your oven to 400°F (200°C).
• Place the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin, paprika, salt, and pepper.
• Toss the sweet potatoes to coat evenly and spread them out in a single layer.
• Roast in the oven for 25-30 minutes, or until tender and lightly browned, turning halfway through.
• While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
• Add the drained chickpeas to the skillet and sauté for 5-7 minutes, stirring occasionally until they are slightly crispy.
• Season with a pinch of salt and pepper.

Assembling the Salad

1. In a large salad bowl, combine the roasted sweet potatoes, sautéed chickpeas, chopped red onion, diced bell pepper, and fresh spinach or arugula.
2. Squeeze the lemon juice over the salad and toss gently to combine all the ingredients.
3. Garnish with fresh parsley before serving.

Serving Size:

Serves 4

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Adding Spices and Herbs

Spices and herbs can significantly enhance the flavor profile of your salad. Consider adding:

• Coriander: Adds a citrusy note that complements the sweetness of the potatoes.
• Garlic Powder: Introduces a savory depth to the chickpeas.
• Chili Flakes: Provides a spicy kick for those who enjoy a bit of heat.

Each of these spices not only boosts flavor but also offers additional health benefits, such as anti-inflammatory properties and improved digestion.