Chickpea and Kumara Salad
Brighten up your table with this nutrient-packed Chickpea and Kumara Salad, a wholesome blend of roasted sweet potato, protein-rich chickpeas, and vibrant baby spinach. This colorful dish is elevated with a smoky spice mix of cumin and paprika, while a creamy tahini and lemon dressing adds a tangy, velvety finish. Ready in just 40 minutes, this vegan, gluten-free recipe offers the perfect balance of hearty and fresh, making it an ideal choice for a satisfying lunch or a standout side dish. Garnished with sweet cherry tomatoes and a touch of red onion crunch, this salad is a burst of flavor in every bite—and it’s as nourishing as it is delicious! Perfect for meal prep or serving immediately, this easy salad is a must-try for healthy, flavor-forward cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams kumara (sweet potato)
- 400 grams chickpeas, canned
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 100 grams baby spinach leaves
- 0.5 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon maple syrup
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Peel the kumara and cut it into bite-sized cubes. Spread the cubes on the prepared tray, drizzle with 2 tablespoons of olive oil, and sprinkle with ground cumin, paprika, and a pinch of salt. Toss to coat evenly.
Roast the kumara in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, turning them halfway through cooking.
While the kumara is roasting, rinse and drain the canned chickpeas. Set them aside.
In a small bowl, prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper. Adjust the water to thin the dressing to your desired consistency.
In a large mixing bowl, combine the baby spinach leaves, roasted kumara, chickpeas, thinly sliced red onion, and cherry tomatoes. Toss gently to combine.
Drizzle the tahini dressing over the salad and toss lightly to coat everything evenly.
Serve the salad immediately as a standalone dish or as a side to your main meal. Enjoy!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 56.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2847 mg | 219% | |
| Iron | 10734.3 mg | 59635% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
