Chickpea and Kumara Salad
Brighten up your table with this nutrient-packed Chickpea and Kumara Salad, a wholesome blend of roasted sweet potato, protein-rich chickpeas, and vibrant baby spinach. This colorful dish is elevated with a smoky spice mix of cumin and paprika, while a creamy tahini and lemon dressing adds a tangy, velvety finish. Ready in just 40 minutes, this vegan, gluten-free recipe offers the perfect balance of hearty and fresh, making it an ideal choice for a satisfying lunch or a standout side dish. Garnished with sweet cherry tomatoes and a touch of red onion crunch, this salad is a burst of flavor in every bite—and it’s as nourishing as it is delicious! Perfect for meal prep or serving immediately, this easy salad is a must-try for healthy, flavor-forward cooking.
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Ingredients
- 600 grams kumara (sweet potato)
- 400 grams chickpeas, canned
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 100 grams baby spinach leaves
- 0.5 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon maple syrup
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Directions
Step 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 2
Peel the kumara and cut it into bite-sized cubes. Spread the cubes on the prepared tray, drizzle with 2 tablespoons of olive oil, and sprinkle with ground cumin, paprika, and a pinch of salt. Toss to coat evenly.
Step 3
Roast the kumara in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, turning them halfway through cooking.
Step 4
While the kumara is roasting, rinse and drain the canned chickpeas. Set them aside.
Step 5
In a small bowl, prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper. Adjust the water to thin the dressing to your desired consistency.
Step 6
In a large mixing bowl, combine the baby spinach leaves, roasted kumara, chickpeas, thinly sliced red onion, and cherry tomatoes. Toss gently to combine.
Step 7
Drizzle the tahini dressing over the salad and toss lightly to coat everything evenly.
Step 8
Serve the salad immediately as a standalone dish or as a side to your main meal. Enjoy!
Nutrition Facts
| Serving size | (1451.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1849.6 |
| Total Fat 72.5g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3385.0mg | 0% |
| Total Carbohydrate 258.3g | 0% |
| Dietary Fiber 57.9g | 0% |
| Total Sugars 56.2g | |
| Protein 56.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2847.3mg | 0% |
| Iron 10734.3mg | 0% |
| Potassium 4231.6mg | 0% |
Source of Calories