This avocado, chickpea & roasted sweet potato salad is a perfect balance. It’s colourful, crunchy and loaded with goodness.
This salad is amazing as a cold salad in the summertime, especially because it’s a healthy make-ahead of time meal. But, we like it best served as a warm and cozy salad, when the aroma of the roasting vegetables and chickpeas are still fresh.
If you want a healthy lunch or fresh side dish for dinner, this avocado, chickpea and sweet potato salad is the perfect option.
While the roasted sweet potato salad is a tasty and filling vegetarian meal as it is, it’s also great with feta or goat’s cheese sprinkled over the top.
For this recipe, you can either use canned chickpeas or prepare your own chickpeas. But make sure that they are completely patted dry before you roast them in the oven.
If you don’t want to add the shallots to the salad, just leave them out. But, it’s a great idea to still add them to the roasting pan for added flavour infused through the sweet potato and chickpeas.
Let us know if you enjoyed this colourful salad. For more inspiring vegetarian salad recipes, why not try our Barley, mushroom, and herb salad recipe. If you like root vegetables in your salads, you might also like the Walnut, beetroot, and feta salad recipe or our Vegetarian pumpkin salad recipe.
Disclaimer: This post contains affiliate links. If you use these links to buy something we may earn a commission. Nutritional values are a guide and may vary depending on the quantities & brands used.
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