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  • Writer's pictureCrystal Munegatto

Sweet Potato/Chickpea Salad


Did I mention I’m loving sweet potatoes nowadays? Hope you enjoy this simple and healthy filling vegan sweet potato salad as much as I do....

// INGREDIENTS

  • 1 can chickpeas, rinsed and drained

  • 1 medium sweet potato, peeled, and diced,

  • 1 tablespoon olive oil

  • salt, pepper, to taste

  • 2 tsp ground cumin

  • 1/2 medium red onion, diced

  • 2-4 cloves garlic minced

  • large handful parsley, chopped

  • 1 lemon, zested

  • 1/2 a lemon, juiced

  • 1 tsp ground coriander

  • 1 tsp crushed red pepper flakes (or chili) powder

  • 1/2 tsp cayenne pepper

  • 2-3 tbsp toasted sesame seeds

// INSTRUCTIONS

  1. Heat pan over medium heat and add oil.

  2. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and 1 teaspoon cumin powder.

  3. In a large bowl combine chickpeas, garlic, onion, and parsley.

  4. To the bowl add the sweet potato with the lemon juice and zest, coariander,rest of the cumin powder, red pepper flakes, cayenne pepper and sesame seeds.

  5. Toss to combine.

Enjoy!

Recipe Source: Avocado Pesto

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