Best 2 Sweet Potato Chickpea Salad Recipes

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Calling all salad lovers! Get ready to embark on a culinary adventure with our tantalizing Sweet Potato Chickpea Salad. This vibrant and wholesome dish is a delightful fusion of flavors and textures, offering a perfect balance of hearty, crunchy, and creamy elements. Join us as we uncover the secrets behind this extraordinary salad and explore the various recipes that cater to different dietary preferences and taste buds. Whether you're a vegan seeking plant-based goodness, a vegetarian who loves a burst of colors, or simply a food enthusiast looking for a healthy and delicious meal, we have you covered. Let's dive into the world of Sweet Potato Chickpea Salad and discover the culinary wonders that await!

Let's cook with our recipes!

SWEET POTATO & CHICKPEA SALAD



Sweet Potato & Chickpea Salad image

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

2 medium sweet potatoes (about 1 pound), peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
DRESSING:
2 tablespoons seasoned rice vinegar
4 teaspoons olive oil
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
4 cups spring mix salad greens
1/4 cup crumbled feta cheese

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

BUCKWHEAT, CHICKPEA & SWEET POTATO JAMAICAN JERK WRAP (OR SALAD) RECIPE - (4.4/5)



Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap (or Salad) Recipe - (4.4/5) image

Provided by Mom_s

Number Of Ingredients 9

Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
Mixed greens
Fresh lentil sprouts (optional)
1-2 tbsp clean gluten-free jerk seasoning from a jar (not a dry rub)*
Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
2 cups cooked chickpeas (try your best to soak them overnight and prepare them yourself instead of eating the aluminum-soaked ones)
1 1/2 cups cooked buckwheat
2 cups sweet potato, diced and steamed
3-4 large kale leaves, chopped and steamed for 2 minutes, until they wilt.

Steps:

  • Prepare sprouted buckwheat and chickpeas for this recipe and then cook them. Place together in a large glass bowl when done. Diced sweet potato and steam for 15-20 minutes until soft, a fork should go in easily, but not so much that they are mushy. Once cooked, toss in the bowl with your buckwheat and chickpeas. Add the chopped kale to the steamer for 5 minutes, or until soft. Add your steamed kale. Stir well. Now, stir in the jerk seasoning. Start with less and slowly add more as you go, and remember that the ranch dressing is very cooling when paired with the spice. Lightly steam a sprouted grain tortilla for about 2-5 minutes and lay flat on a large plate. Spoon in some of your jerk veggies and legumes. Add some lentil sprouts and mixed greens. Top with Creamy Dairy-Free, Soy-Free Ranch Dressing and wrap it up!

Tips:

  • Choose ripe, firm sweet potatoes: Look for potatoes with smooth, unblemished skin and no signs of sprouting or bruising.
  • Roast the sweet potatoes until tender: Roasting brings out the natural sweetness of the potatoes and caramelizes the edges. Roast them until they are fork-tender, but not mushy.
  • Use a variety of chickpeas: You can use canned chickpeas, cooked dried chickpeas, or roasted chickpeas. If using canned chickpeas, be sure to rinse and drain them well.
  • Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This makes it easy to assemble the salad when you're ready to serve it.
  • Add your favorite toppings: Feel free to add other ingredients to the salad, such as crumbled feta cheese, chopped nuts, or diced avocado.

Conclusion:

This sweet potato and chickpea salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. The roasted sweet potatoes are sweet and caramelized, the chickpeas are protein-packed, and the dressing is tangy and flavorful. This salad is perfect for a summer barbecue, potluck, or picnic.

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