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Roasted Chickpeas Salad

Roast chickpeas Salad
Cooking Method
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 4
Best Season Suitable throughout the year
Dietary Dairy Free, Paleo, Vegan
Description

Savour the goodness of our Nutritious Roasted Sweet Potato and Chickpea Salad! Bursting with essential nutrients, this salad offers a delightful blend of flavours—smoky notes from the roasted veggies and a refreshing touch from the fresh ingredients.

Roasted chickpeas and sweet potatoes add a satisfying crunch, making it a wholesome and flavourful meal. Enjoy the nourishing benefits of the vibrant cherry tomatoes, red capsicum, and kale, all perfectly balanced with the zesty dressing. 

Treat yourself to a mouthwatering experience that's both delicious and nutritious!

Ingredients
  • 1 large sweet potato (cut into small cubes)
  • 1 medium red onion
  • 1 large red capsicum (bell pepper)
  • 2 cup of kale (chopped)
  • 1 can of chickpeas (rinsed and drained)
  • 1 can of corn kernels
  • 2 cup of cherry tomatoes, (halved)
  • 1/2 cup of fresh mint (chopped)
  • 1/2 tsp cilantro (chopped)
  • 1 tbsp of paprika
  • 1 cup of quinoa
  • Dressing
  • 3 tbsp of balsamic vinegar
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of honey
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 3 tbsp of olive oil
Instructions
  1. Wash and rinse quinoa, then cook it according to the package instructions. Set it aside to cool down.

  2. In two small separate bowls, mix the chickpeas with 1 tablespoon of olive oil and 1 teaspoon of paprika, and do the same for the sweet potatoes until they are well coated.

  3. Roast the sweet potatoes

    Preheat the oven to 170°C (338°F) and line a large baking tray with a baking sheet.

    Add the sweet potatoes to the prepared baking tray and bake for 15-20 minutes until they are tender and slightly crispy.

  4. Roast the chickpeas and capsicum

    After the initial baking time, add the chickpeas and the red capsicum (bell pepper) to the tray with the sweet potatoes.

    Bake for another 10 minutes to allow the chickpeas and capsicum to roast and develop flavours.

  5. In the meantime, Chop the red onion, halve the cherry tomatoes and chop the fresh mint and cilantro.

    Wash and chop the kale into bite-sized pieces.

  6. In a large mixing bowl, combine the sweet potato cubes, red onion, red capsicum, kale, roasted chickpeas, corn kernels, cherry tomatoes, fresh mint, and cilantro.

  7. Preparing the Dressing
  8. In a separate small bowl, whisk together the balsamic vinegar, apple cider vinegar, honey, and lemon juice.

  9. Add salt and pepper to taste, to the dressing mixture.

  10. Final Step:
  11. Pour the dressing over the vegetable mixture in the large mixing bowl. Toss everything together until the vegetables and chickpeas are evenly coated with the dressing.

    Now, your salad has delicious roasted chickpeas along with seasoned sweet potato and vegetables. Enjoy your flavourful and colourful sweet potato salad!

Keywords: Nutritious, Roasted Sweet Potato, Chickpea Salad, Fresh Vegetables, Vibrant, Zesty Dressing, Wholesome, Crunchy, Smoky Flavors, Nourishing, Balanced, Colourful, Healthy Meal, Mouthwatering, Culinary Experience, Delicious, Nutrient-packed, Refreshing, Cherry Tomatoes, Kale, Red Capsicum.

Thank you for cooking with The Well-Fed Family!