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Sweet Potato & Chickpea Salad Recipe
Sweet Potato & Chickpea Salad Recipe photo by Taste of Home
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Sweet Potato & Chickpea Salad Recipe

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4.5 3 3
Publisher Photo
Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 2 medium sweet potatoes (about 1 pound), peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • DRESSING:
  • 2 tablespoons seasoned rice vinegar
  • 4 teaspoons olive oil
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 4 cups spring mix salad greens
  • 1/4 cup crumbled feta cheese

Nutritional Facts

1/2 cup sweet potato mixture with 1/2 cup greens and 1-1/2 teaspoons cheese: 134 calories, 6g fat (1g saturated fat), 2mg cholesterol, 466mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° for 20-25 minutes or until tender, stirring once.
  2. In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese. Yield: 8 servings.
Originally published as Sweet Potato & Chickpea Salad in Taste of Home February/March 2013


Reviews for Sweet Potato & Chickpea Salad

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
jesboc 198840
Reviewed Apr. 25, 2013

"Great different taste."

MY REVIEW
kkparsons13 200487
Reviewed Mar. 11, 2013

"This was easy and very different! Loved the flavor combinations. The only change I would make is to double the dressing and use half to drizzle over the greens. The dressing had a great taste but it didn't go very far, so the greens were a bit dry."

MY REVIEW
cubbieleader 125993
Reviewed Feb. 17, 2013

"Very tasty, and simple to make!"

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