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Roasted Chickpea and Sweet Potato Salad

This roasted chickpea and sweet potato salad with parsley and red onion in a chili-coriander-cumin dressing makes for a healthy, plant-based meal that's vegan and gluten-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 303 kcal
Autor Elle

Ingredients

To roast the chickpeas and sweet potatoes:

  • 2 tablespoons olive oil, divided
  • 1 x 400 g can organic chickpeas
  • 1 teaspoon ground cumin
  • sea salt and freshly ground pepper, to taste
  • 1 large organic sweet potato, peeled and diced (ca. 400 g)
  • 1/4 teaspoon cayenne pepper (for less spiciness, reduce to 1/8 teaspoon)
  • 1/2 teaspoon paprika (sweet)
  • 1 tablespoon sesame seeds

To assemble the salad:

  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (mild)
  • 2-3 large cloves garlic, minced
  • finely grated zest of 1 organic lemon, plus freshly squeezed juice of 1/2 a lemon (or to taste)
  • 1 small red onion, halved and thinly sliced
  • 1 small bunch flat-leaf parsley, chopped
  • 1 tablespoon nigella seeds (black cumin) (optional)
  • extra drizzle of olive oil, optional

Method

  1. To roast the sweet potato and chickpeas: Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
  2. Add chickpeas to a small mixing bowl and toss with 1 tablespoon olive oil and 1 teaspoon of cumin. Season with salt and pepper. Arrange on half of the prepared baking sheet.
  3. In a second bowl, add the diced sweet potato and toss with the remaining olive oil, cayenne pepper, paprika, sesame seeds and a sprinkle of salt. Transfer to the other half of the baking sheet and arrange in a single layer.
  4. Bake for 15 minutes, then remove from oven to toss chickpeas and sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more, or until sweet potatoes are tender and lightly browned.
  5. In a serving bowl, add the cumin, coriander, chili powder, garlic, lemon zest and lemon juice. Whisk together to combine. Add the roasted chickpeas and sweet potato, then the red onion and parsley. Toss together until well combined.
  6. Sprinkle with nigella seeds and drizzle with a little more olive oil, if desired.
  7. Serve warm or at room temperature. Enjoy!

Notes