Roasted Sweet Potato & Chickpea Salad with Lemon-Herb Vinaigrette
A vibrant and satisfying vegetarian salad featuring tender roasted sweet potatoes and crispy chickpeas, tossed with fresh baby spinach and a zesty lemon-herb vinaigrette. This dish is naturally gluten-free, lactose-free, and nut-free, making it a perfect healthy and delicious surprise.
Zutaten
- 300 g Sweet potato
- 400 g Canned chickpeas
- 100 g Baby spinach
- 0.5 medium Red onion
- 3 tbsp Olive oil
- 1 medium Lemon
- 2 tbsp Fresh parsley
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Zubereitung
- Schritt 1: Preheat your oven to 200°C (400°F). Peel and dice the sweet potato into 1-inch cubes. Drain and rinse the canned chickpeas thoroughly.
- Schritt 2: On a baking sheet, toss the sweet potato cubes and chickpeas with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer and roast for 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
Noch 3 Schritte
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💡 Tipp: For an extra layer of flavor, consider adding a pinch of smoked paprika to the sweet potatoes and chickpeas before roasting. You can also customize the herbs in the vinaigrette; fresh dill or mint would work wonderfully.
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