Chickpea Potato Salad Recipes
SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
- Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, cilantro, and remaining dressing and toss to combine.
- Top with dried cranberries, if using.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams
POTATO AND CHICKPEA SALAD
A sort of Indian flavoured potato salad. You can serve it immediately, or allow it to cool to room temp, but don't chill it, it looses flavour I think.
Provided by JustJanS
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200c.
- Place the potatoes in a large saucepan and cover with cold water.
- Bring to the boil over a high heat.
- Reduce the heat to medium high and cook for 8 minutes, or until just tender.
- Drain the potatoes and transfer to a large baking dish.
- Sprinkle with the garam masala and chilli powder.
- Add the oil and toss to coat.
- Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
- Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
- To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
- Cut the hot potatoes in half and add to the other vegetables.
- Season with salt and pepper, and toss to combine.
- Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.
Nutrition Facts : Calories 396, Fat 11.6, SaturatedFat 3.9, Cholesterol 11.1, Sodium 377.3, Carbohydrate 63.3, Fiber 10.1, Sugar 5.9, Protein 12
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