Roasted Sweet Potato and Chickpea Salad with Lemon Dijon Dressing
angelmdv8402
Category: lunch
Yield: 4 servings
Calories/serving: 450
Preparation time: 40 minutes
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Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 15 ounces canned chickpeas, drained and rinsed
- 6 cups romaine lettuce, chopped
- 2 medium carrots, shredded
- 1 medium apple, cored and thinly sliced
- 1/2 cup parmesan, shaved
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
Directions
Preheat the oven to 400°F.
In a bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, ground cumin, paprika, table salt, and ground black pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on a baking sheet.
Roast in the oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
In the last 10 minutes of roasting, add the drained and rinsed chickpeas to the baking sheet to heat through.
While the sweet potatoes and chickpeas are roasting, prepare the dressing by whisking together plain yogurt, lemon juice, dijon mustard, honey, and 1 tablespoon of olive oil in a small bowl.
In a large salad bowl, combine the chopped romaine lettuce, shredded carrots, and thinly sliced apple.
Once the sweet potatoes and chickpeas are done, let them cool slightly before adding them to the salad bowl.
Drizzle the lemon dijon dressing over the salad and toss gently to combine.
Top the salad with shaved parmesan before serving.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 15 ounces canned chickpeas, drained and rinsed
- 6 cups romaine lettuce, chopped
- 2 medium carrots, shredded
- 1 medium apple, cored and thinly sliced
- 1/2 cup parmesan, shaved
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
Category: lunch
Yield: 4 servings
Calories/serving: 450
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F.
In a bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, ground cumin, paprika, table salt, and ground black pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on a baking sheet.
Roast in the oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
In the last 10 minutes of roasting, add the drained and rinsed chickpeas to the baking sheet to heat through.
While the sweet potatoes and chickpeas are roasting, prepare the dressing by whisking together plain yogurt, lemon juice, dijon mustard, honey, and 1 tablespoon of olive oil in a small bowl.
In a large salad bowl, combine the chopped romaine lettuce, shredded carrots, and thinly sliced apple.
Once the sweet potatoes and chickpeas are done, let them cool slightly before adding them to the salad bowl.
Drizzle the lemon dijon dressing over the salad and toss gently to combine.
Top the salad with shaved parmesan before serving.
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