sweet potatoe and chickpeas close up sweet potatoe and chickpeas close up

Time for lunch

Sweet Potato & Crunchy Chickpea Salad

This delicious salad is packed with flavour and texture as well as a big dose of protein and fibre to keep your fuelled for longer!

You will need

Two baking trays

Jar with a lid

Large mixing bowl

Chopping board and a sharp knife

Ingredients

1/2 can of chickpeas

1/2 sweet potato chopped into small chunks

Spinach leaves

Kale leaves, sliced into strips

1 tsp turmeric

1/2 an avocado

A handful of cherry tomatoes, or one big tomato

Olive Oil

1/2 a lemon – grated zest and squeezed juice

1/2 tsp of honey or maple syrup

1 or 2 garlic cloves

Fresh parsley – optional but worth it

How to make it

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Pre-heat oven to 180 C

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Chop your sweet potato into bite size chunks, crush garlic cloves and place into a baking tray with a drizzle of olive oil.

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Put into oven for 20 minutes.

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In your large mixing bowl add your chick peas, a pinch of salt, pepper, little bit of olive oil and the turmeric.

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Swirl around until the chickpeas are lightly coated.

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Place onto a baking tray on the bottom shelf of the oven, they should be ready about the same time as your sweet potatoes.

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While they are cooking, put your sliced kale into the mixing bowl with a little extra olive oil and massage! Yep, gently massage and squeeze your kale to make it soft and delicious!

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In your jar put a glug of olive oil, the zest and juice of 1/2 a lemon and some black pepper. Lid on and shake it up!

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In your serving bowl, add your spinach leaves and kale.

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Chop your tomatoes and slice your avocado to add to the leaves.

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It is up to you! We love to add the sweet potatoes and crunchy chickpeas warm into the salad but feel free to let them cool if you would prefer

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Once everything is in your bowl, drizzle your lemon dressing on top and any seeds you may wish.

Enjoy!