Best 2 Sweet Potato Chickpea Salad Recipes

Welcome to the exciting world of flavors with our "Sweet Potato Chickpea Salad" recipe guide! Embark on a culinary adventure as we explore the perfect blend of sweet and savory ingredients in this delectable dish. From the vibrant colors of roasted sweet potatoes to the nutty crunch of chickpeas, this salad promises a symphony of textures and tastes. Whether you're looking for a healthy lunch option, a refreshing summer side dish, or a crowd-pleasing party appetizer, this recipe has it all. Get ready to tantalize your taste buds and discover the magic of sweet potatoes and chickpeas in a salad that will redefine your culinary horizons.

Here are our top 2 tried and tested 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

Ingredients

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

Ingredients

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:

For best results, use fresh, high-quality ingredients.
When roasting the sweet potatoes, toss them with olive oil, salt, and pepper to enhance their flavor.
If you don't have a grill, you can roast the chickpeas in the oven at 400°F for 20-25 minutes, or until crispy.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or red onion.
For a tangy dressing, whisk together olive oil, lemon juice, honey, and Dijon mustard.
If you're using canned chickpeas, be sure to rinse and drain them well before adding them to the salad.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This sweet potato and chickpea salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's packed with nutrients, including fiber, protein, vitamins, and minerals. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try!