SWEET POTATO & CHICKPEA SALAD
Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. -Brenda Gleason, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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Antionn Porter
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family. I usually make a double batch so that I have leftovers for lunch the next day.
kimberley Duffus
[email protected]This salad is a great way to meal prep for the week. I make a big batch on Sunday and then I have lunch for the rest of the week. It's also a great salad to take to potlucks or parties.
LG BLACK 10K
[email protected]I made this salad for a picnic and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this salad again.
Zaid Ch
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet potatoes and chickpeas, and they don't even realize they're eating healthy.
Kayla Anderson
[email protected]I love the combination of sweet potatoes and chickpeas in this salad. The sweet potatoes are roasted until they're caramelized and the chickpeas add a nice nutty flavor. The dressing is also very flavorful. I will definitely be making this salad agai
Hajres Aroussi
[email protected]This salad is a great way to use up leftover chickpeas. I had a can of chickpeas in my pantry that I didn't know what to do with, so I decided to try this salad. I'm so glad I did! The salad is delicious and it was so easy to make.
Turyamuhaki Brian
[email protected]I'm not a vegan, but I love this salad. It's so flavorful and satisfying. I often make it for potlucks and it's always a hit.
Chris Katsug
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber. I like to serve it with a side of whole-wheat bread or pita bread.
Daniel Elemi
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family. I usually make a big batch and keep it in the fridge for lunch throughout the week.
Elizabeth White
[email protected]This salad is a great way to use up leftover sweet potatoes. I had some roasted sweet potatoes from dinner the night before, and they worked perfectly in this salad. The salad is also very versatile. I added some crumbled feta cheese and chopped waln
Nayda Calzoncit
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of sweet potatoes, but they were perfectly roasted and had a lovely caramelized flavor. The chickpeas added a nice protein boost, and the dressing was light and flavor
Lucky gaming
[email protected]This salad is a delightful blend of flavors and textures. The sweet potatoes and chickpeas provide a hearty base, while the cucumber, red onion, and parsley add a refreshing crunch and brightness. The dressing, with its tangy lemon-tahini flavor, per