John Myers
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Sweet Potato and Chickpea Salad
The perfect sweet potato and chickpea salad recipe with a picture and simple step-by-step instructions.
for the dressing:
- 1 tsp Sweet paprika powder
- 1 tsp Herbs of Provence
- Salt pepper
- Olive oil
- 1 small can Chickpeas
- 1 Msp Chili powder
- 75 g Dried tomatoes in oil
- 0,5 bunch Parsley
- 2 tbsp Pistachio, avocado or hazelnut oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Turmeric
- 2 tsp Honey or rice syrup
- 1 tbsp Water
- Salt pepper
- If the peel is okay, you can leave it on the sweet potato and eat it with you. But it’s a matter of taste. Cut into bite-sized pieces and spread on a baking sheet lined with baking paper. Sprinkle with paprika, herbs of Provence and salt. Drizzle with olive oil.
- Drain the chickpeas well and spread them on a baking tray lined with baking paper. Sprinkle with chili powder. Bake both trays at the same time in a preheated oven at 200 degrees circulating air (or one after the other at 220 degrees top / bottom heat) for about 20-25 minutes. The sweet potatoes should then be through and the chickpeas should be golden yellow and crispy, but not too dark. Let both cool down.
- In the meantime, cut the dried tomatoes and parsley into small pieces and stir the ingredients for the dressing. Mix everything together.
Here are a few more possible variations:
- You can use pumpkin instead of sweet potato. The cooking time in the oven is then 30 instead of 20 minutes. Finally, you can add a large handful of lamb’s lettuce or rocket under the salad. Mix in either 2 tablespoons of raisins or cranberries. Roast coconut chips in a pan without fat and sprinkle over the finished salad. 1 tbsp nut butter (stirred with 1 – 2 tbsp water until smooth) can be mixed into the dressing.
Tahini dressing:
- For this, mix 1 tablespoon of tahini with 2 teaspoons of liquid honey, 4 teaspoons of apple cider vinegar, 2 tablespoons of olive oil, salt and pepper.
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