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.
Avocado Quinoa Roasted Sweet Potato Spinach And Chickpeas Salad
Avocado, chickpea and roasted sweet potato salad, mixed with crunchy quinoa, fresh green leaves and sesame seeds.
- 1 Medium avocado Cubed
- ½ cup Quinoa Cooked
- 1 Medium sweet potato Peeled and cubed
- 120 g Spinach Washed
- 200 g Chickpeas Patted dry
- 1 tsp Sesame seeds
- ½ Lemon Juiced
- 2 tbsp Continental parsley Fresh leaves
- 2 shallots Quartered or large slices
- 3 tbsp Extra virgin olive oil
Firstly, preheat a fan-forced oven to 200°c and line a baking tray with parchment paper.
Cut the sweet potato into 2cm cubes. Next, pat dry the chickpeas. Slice the shallots into thick slices. Toss the ingredients together with olive oil and scatter over the parchment paper.
Place the baking tray with the ingredients in the oven for approximately 25 minutes or until the chickpeas are crispy and the sweet potato is cooked through.
While the ingredients are roasting in the oven, cook the quinoa as per the packet instructions.
Cut the avocado into cubes. Place the spinach leaves in a salad bowl, and gently mix all of the ingredients through.
Dress the salad with a honey mustard dressing or extra virgin olive oil & lemon juice.
Tips and Swaps
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.
Click on the links below for more inspiring vegetarian salad recipes:
Barley, mushroom, and herb salad recipe
Walnut, beetroot, and feta salad recipe
Vegetarian pumpkin salad recipe
Healthy chop Greek salad recipe
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