Description
Delight in the vibrant flavors of roasted sweet potatoes and crispy chickpeas, all tossed together in a zesty dressing for a nutritious, satisfying salad. Perfect for meal prep or gatherings!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp freshly squeezed lemon juice
- 2 cups fresh spinach or kale, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with 1.5 tbsp olive oil, garlic powder, ground cumin, salt, and pepper until well-coated.
- Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast for about 25 minutes until fork-tender and slightly crispy.
- Pat the rinsed chickpeas dry with a kitchen towel. Toss them in a separate bowl with the remaining olive oil (1.5 tbsp), salt, garlic powder, and cumin.
- Spread the chickpeas on another baking sheet and roast for approximately 20 minutes until crispy.
- In a large bowl, combine the roasted sweet potatoes and chickpeas. Add chopped spinach or kale for freshness.
- Drizzle freshly squeezed lemon juice over the salad and gently toss everything together before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For added flavor variations, consider substituting sweet potatoes with butternut squash or adding roasted red peppers. - A sprinkle of avocado or nuts can enhance creaminess and crunch. - Store leftovers in an airtight container in the fridge for up to three days; enjoy cold or gently reheated.