Roasted Chickpea, Sweet Potato and Avocado with Florette Classic Crispy Salad

Roasted Chickpea, Sweet Potato and Avocado Crispy Salad

Written by on in Autumn Recipes, Crispy, Healthy Light Salad Meals, Healthy Lunch, Healthy Vegan Recipes, Light Salad Meals, Light Vegan Meals, Recipes, Spring, Vegan, Vegetarian Recipes, Vegetarian Salad Recipies

Try crispy smoked paprika flavoured chickpeas and sweet potato combined with cool avocado and our Crispy salad leaves for a match made in heaven.

Prep Time: 30mins

Serves: 2 as a main, or 4 as a side

Ingredients

  • 1 Bag of Florette Classic Crispy Salad
  • 400g can chickpeas, drained & rinsed
  • 1 medium sweet potato, cut into bite-sized chunks
  • 1 avocado, peeled, de-stoned, roughly chopped
  • 1-2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • A handful of cherry tomatoes, halved

Lemon Tahini Dressing

  • 1 heaped tbsp tahini
  • Juice from 1/2 lemon
  • Water, for desired consistency

Method

  1. Preheat the oven to 200C/180c fan/gas mark 6 and line a medium sized baking tray with baking parchment.
  2. In a large bowl, mix the chickpeas, sweet potato, spices and seasonings until all ingredients are evenly coated.
  3. Transfer onto the prepped baking tray and roast in the oven for 25-30 minutes, turning it all over halfway through, until the sweet potatoes are soft inside and the chickpeas are crisp.
  4. To make the tahini dressing, mix the tahini and lemon juice until you form a smooth, thick paste. Add a little water bit by bit until you reach your desired consistency. Set aside.
  5. To serve, place the salad leaves into a large bowl. Top with the roasted chickpeas and sweet potatoes. Scatter on the cherry tomatoes and avocado then drizzle with the tahini dressing. Enjoy!

@the_balanced_kitchen

Rating: 1 out of 5.