Sweet Potato And Chickpea Salad Recipes

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SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY



Sweet Potato And Chickpea Salad Recipe by Tasty image

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

2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
15 oz chickpeas, 1 can, rinsed and drained
½ cup olive oil
¼ cup lemon juice
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
pepper, to taste
3 oz mixed greens
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberry, for garnish, optional

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

SWEET POTATO AND CHICKPEA MASALA



Sweet Potato and Chickpea Masala image

I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

Provided by purplerose

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 3

Number Of Ingredients 18

1 tablespoon ghee (clarified butter)
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger, peeled and chopped
2 cloves garlic, minced
1 onion, diced
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon garam masala
½ teaspoon ground turmeric
water as needed
2 large sweet potatoes, peeled and diced
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup water, or more as needed
1 teaspoon salt, or to taste
2 tomatoes, chopped
1 tablespoon chopped fresh cilantro

Steps:

  • Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
  • Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
  • Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
  • Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 96 g, Cholesterol 10.9 mg, Fat 10.9 g, Fiber 16.9 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 1243.9 mg, Sugar 18.6 g

SWEET POTATO & CHICKPEA SALAD



Sweet Potato & Chickpea Salad image

Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. -Brenda Gleason, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 15

2 medium sweet potatoes (about 1 pound), peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
DRESSING:
2 tablespoons seasoned rice vinegar
4 teaspoons olive oil
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
4 cups spring mix salad greens
1/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SWEET POTATO AND CHICKPEA SALAD



Sweet Potato and Chickpea Salad image

Easy to make, tasty spicy chickpea and sweet potato salad, can be eaten hot or cold. Can add more spices to taste etc.

Provided by J_Lucy

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cut sweet potato and kumara into 3cm cubes. Heat oil and butter in a pan and cook the onion until soft.
  • Add sweet potato and kumara and cook slowly, stirring occasionally until soft.
  • Add spices, peas and chickpeas and cook, stirring until heated through.

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