Sweet Potato and Chickpea Salad
A high-fiber dish fresh from the oven.
- Prep time
- 20 min
- Cook time
- 50 min
- Servings
- 6
- Type
- Side Dish, Salad and Salad Dressing
Ingredients
- 1 tsp iodized saltNutrition
- 30 g tahini sauceNutrition
- 2 tbsps 100% maple syrupNutrition
- 1/4 tsp cinnamonNutrition
- 1 tbsp cuminNutrition
- 32 oz canned garbanzo beans, drainedNutrition
- 1 tbsp paprikaNutrition
- 1 tsp black pepperNutrition
- 1/2 tsp red or cayenne pepperNutrition
- juice from 1 lemonNutrition
- 2 cloves garlicNutrition
- 82 g kaleNutrition
- 916 g sweet potatoNutrition
- 98 g shallotsNutrition
Directions
- 1Dice sweet potatoes and slice shallots. Cook in the oven at 425°F for 10 minutes.
- 2Toss chickpeas and kale with salt and spices. Add to the baking sheet and cook for 40 minutes.
- 3Combine tahini, lemon juice, maple syrup, and garlic.
- 4Drizzle over the vegetables then serve.
Nutrition per serving
Nutrition Facts
Per 1 serving (303 g)
Calories370
Total Fat5.0 g
Saturated Fat0.6 g
Trans Fat0 g
Cholesterol0 mg
Sodium453 mg
Total Carbohydrate71.1 g
Dietary Fiber14.1 g
Sugars15.8 g
Protein13.3 g
- Potassium
- 1,128 mg
Per 100 g
- Calories
- 122
- Protein
- 4.4 g
- Carbs
- 23.5 g
- Fat
- 1.6 g
370kcal
- Protein 14%
- Carbs 74%
- Fat 12%
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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.