Best Buckwheat Chickpea Sweet Potato Jamaican Jerk Wrap Or Salad Recipes

Sweet Potato And Chickpea Salad Recipe by Tasty image

Provided by Gwenaelle Le Cochennec

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
15 oz chickpeas, 1 can, rinsed and drained
½ cup olive oil
¼ cup lemon juice
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
pepper, to taste
3 oz mixed greens
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberry, for garnish, optional

Steps:

Preheat the oven to 425ºF (220ºC).
Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
Peel and slice the onion and set aside.
Add the chickpeas to the other half of the baking sheet.
In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
Add the parsley, cilantro, and remaining dressing and toss to combine.
Top with dried cranberries, if using.
Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams

Roasted Sweet Potatoes with Crispy Chickpeas image

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

Chickpea-Avocado and Feta Salad Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 7

1can1 can chickpeas, rinsed and drained
22 avocados, pitted, and chopped
1/3cup1/3 cup chopped cilantro
2tablespoons2 tablespoons green onion
1/3cup1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste

Steps:

1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.

Jerk Potato Salad image

Provided by Brigid Washington

Yield 4-6 servings

Number Of Ingredients 27

Jerk Rub
Zest and juice of 2 limes
2 habanero chiles (with seeds), finely chopped
1 2"-piece ginger, scrubbed, finely grated
5 garlic cloves, finely chopped
⅓ cup chopped scallions
2 Tbsp. finely chopped thyme
2 Tbsp. vegetable oil
2 Tbsp. dark or light brown sugar
4 tsp. ground allspice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 tsp. dried thyme
1 tsp. coarsely ground black pepper
1 tsp. granulated garlic
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
½ tsp. cayenne pepper
½ tsp. ground cumin
Potatoes and assembly
5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces
1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional)
¾ cup mayonnaise
¼ large red onion, finely chopped
2 scallions, chopped
½ tsp. coarsely ground black pepper

Steps:

Jerk rub
Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
Do ahead: Rub can be made 1 week ahead. Cover and chill.
Potatoes and assembly
Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that's okay).
Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.