Roasted Sweet Potato and Chickpea Salad
A delicious and nutritious salad packed with heart-healthy ingredients.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups mixed greens
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1 avocado, sliced
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper until well coated.
Spread the sweet potatoes and chickpeas in a single layer on a baking sheet and roast for 25-30 minutes, or until sweet potatoes are tender and chickpeas are crispy.
In a serving bowl, arrange the mixed greens and top with the roasted sweet potatoes and chickpeas.
Sprinkle with chopped walnuts, dried cranberries, and sliced avocado.
Drizzle with your favorite vinaigrette or dressing, and serve immediately.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 6 |
| Carbs (g) | 40 |
| Fiber (g) | 8 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 150 |
| Cholesterol | 0 |