Roasted Sweet Potato and Chickpea Salad

Meal Salad
Roasted Sweet Potato and Chickpea Salad

A roasted sweet potato, chickpea & tomato salad with peanut butter dressing and rice cakes. Complete with protein, healthy fats, and fiber, this salad will keep you full from lunch until dinner

Photos

Ingredients
Ingredients

Ingredients

  • Serves 2
  • 230g sweet potato
  • 1 cup cooked chickpeas
  • 2 tbsp unsweetend peanut butter
  • 2 cups cherry tomatoes or firm sliced tomatoes
  • 2 big handfuls mixed lettuce/baby spinach
  • 4 small or 2 large brown *rice cakes/crackers
  • 2 tablespoons rice vinegar/coconut vinegar
  • Lemon/lime juice
  • oregano, salt, pepper

Steps

  1. Preheat your oven to 400 F/200 C.
  2. Rinse the sweet potato, chop into small slices, season with salt and pepper and bake for 30-60 mins (until cooked).
  3. Drain and rinse the chickpeas, and rinse and dry the cherry tomatoes.
  4. Measure out 2 tablespoons of peanut butter 2 tablespoons of rice/coconut vinegar, lemon/lime juice, oregano, salt and pepper. Mix everything together until it makes a smooth dressing
  5. Add the lettuce/baby spinach as a base. Add the roasted sweet potatoes, chickpeas and cherry tomatoes to the plate
  6. Give the dressing a quick shake or stir and add it to the plate. Top it with rice crackers

Notes

I recommend using brown rice cakes instead of rice cakes made with white rice, because they contain more fiber