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Mishte Series: Roasted Chickpea and Sweet Potato Salad

  • Writer: Guila Sandroussy
    Guila Sandroussy
  • May 11
  • 1 min read

Welcome back to our Purim Mishte series where the three of us @erin.eats.mtl , @tastyandhasty and @saladsnsweets got together to break down your menu into 5 crowd pleasing, easy and insanely delicious recipes.


Now that the appetizer is covered, we’re up to this insanely delicious chickpea and sweet potato salad.


It’s packed with flavours and texture that are sure to be a hit at your meals.




bright color salad


  • Romaine lettuce, washed, dried and cut into bite sized pieces

  • 1-2 sweet potatoes, cut into small cubes

  • 1 can chickpeas, drained and lightly dried with paper towel

  • 1-2 avocados, sliced

  • 1 small red onion, sliced

  • 1/2 cup craisins (or pomegranate seeds)

  • 1 tsp salt, divided

  • 1/2 tsp black pepper, divided

  • 2 tbsp oil, divided



Honey Lemon Dijon vinaigrette:


  • 1/4 cup red wine vinegar

  • 1/4 cup fresh lemon juice

  • 2 tbsp honey

  • 1 tbsp Dijon

  • 2 tsp salt (or to taste)

  • 1/2 tsp black pepper

  • 1-2 French shallots

  • 3/4 cup olive oil



DIRECTIONS:


  1. Start by roasting chickpeas and sweet potatoes: Mix each with 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp olive oil.

  2. Bake at 350 for 1 hour or until chickpeas are crispy and sweet potatoes are caramelized on edges.

  3. Assemble salad by topping chopped romaine with cooled chickpeas, sweet potatoes, avocados, red onion and craisins.

  4. Blend salad dressing ingredients together until smooth and mix into salad before serving


(Salad dressing makes extra, so enjoy on other salads too)



For full video, click here.


Enjoy,

Guila

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