Mediterranean Chickpea Salad with Roasted Sweet Potatoes
Roasted sweet potatoes topped with chickpeas, toasted pine nuts, parsley and a lemon-olive oil dressing. Delicious, hearty and health
Servings 2
Ingredients
- 1 ½ cup sweet potato chopped in ¼ inch cubes (about 2 sweet potatoes)
- 2 tablespoons olive oil
- 1 15 ounce can chickpeas
- 2 tablespoons fresh chopped parsley
- 2 tablespoons pine nuts
- 2 tablespoons fresh lemon juice
- Coarse salt
- Freshly ground pepper
Instructions
- Preheat oven at 400˚ F (200 C).
- Peel the sweet potatoes and cut in small cubes (1/4 inch)
- Place them in bowl in mix them with 2 teaspoons olive oil.
- Roast them for 20 minutes.
- In the meantime make the dressing by mixing the rest of the olive oil (4 teaspoons) with the lemon juice.
- Once sweet potatoes are ready, remove from oven and set aside.
- Toast the pine nuts: place the nuts in a small pan over low heat, shake the pan a few times. Heat for about 1 or 2 minutes.
- In a serving bowl mix gently the chickpeas with sweet potatoes, pine nuts, parsley and the dressing. Sprinkle with salt and pepper before serving.