Chickpea & sweet potato salad
435 cals, 17p, 43c, 15f (per meal)
1 tsp (3g)
2 tsp (4g)
1 tbsp (15mL)
2 tsp (10mL)
4 tbsp (60g)
2 cup(s) (60g)
1 sweetpotato, 5" long (210g)
1 can (448g)
1
Preheat oven to 400°F (200°C) and line a baking tray with parchment paper; set aside.
2
Toss cubed sweet potatoes with half of the oil and season with some salt and pepper. Spread them in the baking sheet and bake for 10 minutes.
3
Meanwhile, toss the chickpeas in the remaining half of the oil and season with the cumin, garlic powder and some salt.
4
When sweet potato timer is up, remove them from the oven and toss them and move them over to one side of the baking sheet. Add the chickpeas to the open side of the baking sheet and bake for 10 minutes until sweet potatoes are soft and chickpeas are golden. Set aside to slightly cool.
5
Prepare the dressing by mixing together the hummus with the lemon juice and some salt/pepper to taste. Add a splash of water, if desired, to make it more of a dressing-like consistency.
6
Assemble salad by tossing spinach with sweet potatoes and chickpeas. Drizzle hummus dressing on top and serve.