Warm Chickpea and Sweet Potato Salad

This Warm Chickpea and Sweet Potato Salad is a healthy, gluten-free and vegan dish perfect as a light meal or side dish. Ready in just 25 minutes!

Course Salad

Cuisine Mediterranean

Prep Time 10

Cook Time 15

Total Time 25

Servings serves

Calories 131kcal

Author Samantha Pickthall

Ingredients

1 (425g / 15 oz) canned chickpeas / Garbanzos, drained
1-2 Tbsp extra virgin olive oil, or vegetable oil
1 medium sweet potato, peeled and chopped into small wedges
Salt and pepper, to taste
2 tsp ground cumin
½ large red or brown onion, peeled and diced
3 cloves garlic, peeled and minced
2 tsp lemon zest, from about one lemon
2 Tbsp lemon juice, about half a lemon
1 tsp ground turmeric
Pinch cayenne pepper
1 large handful fresh parsley, roughly chopped
3 Tbsp toasted sesame seeds

Instructions

Cook Sweet Potato: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped sweet potato until lightly browned, cooked through and fork tender.
Season: Add the salt, pepper, and cumin and mix until the potato is seasoned. Transfer the cooked potato to a clean bowl and set aside. 
Sauté Onions & Garlic: In the same skillet, add the remaining 1 tablespoon of oil. Sauté diced red onion and minced garlic until translucent and lightly browned. Set aside.
Combine Ingredients: In a large mixing bowl, combine chickpeas, sweet potato, onion, and garlic. 
Add Flavorings: Add lemon zest, lemon juice, turmeric, and cayenne pepper to the mixture. 
Finish Salad: Toss in parsley and toasted sesame seeds. Serve and enjoy!

Notes

Store: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.

Freeze: Freezing is not recommended for this salad, as the texture of the sweet potatoes and chickpeas can become mushy after thawing.

Reheat: If you prefer to enjoy the salad warm, reheat it gently in a skillet over medium heat or in the microwave. You can also serve it cold, straight from the fridge, as a refreshing option.

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