Explore the delightful combination of textures and flavors in this Roasted Sweet Potato and Chickpea Salad. Crisp roasted sweet potatoes and chickpeas blend seamlessly with fresh greens, creamy avocado slices, and a zesty lemon vinaigrette. This salad offers a satisfying meal option or a tasty side dish for any dinner setting. It’s a splendid choice for a wholesome lunch or a complement to your main course.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed greens
• 1 whole avocado, sliced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tsp maple syrup

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spread the cubed sweet potatoes on a baking sheet and drizzle with half of the olive oil. Season with a pinch of salt.
3. Roast the sweet potatoes in the preheated oven for 20 minutes, until they start to soften and gain color.
4. Toss the chickpeas in the remaining olive oil and add them to the baking sheet with the sweet potatoes. Continue roasting for another 10 minutes, until both the sweet potatoes and chickpeas are golden and crisp.
5. For the dressing, whisk together the lemon juice, dijon mustard, and maple syrup in a small bowl. Adjust the seasoning with a pinch of salt.
6. In a large serving bowl, combine the roasted sweet potatoes, chickpeas, mixed greens, and avocado slices.
7. Pour the dressing over the salad and gently toss everything together to coat evenly.
8. Serve the salad while the roasted ingredients are still warm.

Keywords: Healthy, Vegetarian, Gluten-Free, Salad, American

Spice Rack: Dijon Mustard

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