Best Potato And Chickpea Salad Recipes

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Sweet Potato And Chickpea Salad Recipe by Tasty image

Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry

Provided by Gwenaelle Le Cochennec

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

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

POTATO AND CHICKPEA SALAD

Potato and Chickpea Salad image

We ate this at our local Indian restaurant recently. I decided to make it myself and we reckoned it was better as our ingedients were fresher! It was very rustic, so I wouldn't stress about how anything was cut..

Provided by JustJanS

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 small potatoes, peeled and diced
1 (440 g) can chickpeas, drained, rinsed and drained
2 tomatoes, diced
1 small cucumber, peeled and diced
2 tablespoons sliced red onions (approximately)
1 green chili pepper, sliced
2 tablespoons mint, roughly chopped
2 tablespoons fresh coriander, roughly chopped
2 tablespoons lemon juice
salt

Steps:

Cook the potatoes until just tender (mine took 10 minutes), then cool.
Meanwhile, toss the other ingredients together in a bowl.
Add the cooled potatoes and season to taste with the salt.
Allow to sit for about half an hour for the flavours to come together then serve.

SWEET POTATO AND CHICKPEA SALAD

Sweet Potato and Chickpea Salad image

Easy to make, tasty spicy chickpea and sweet potato salad, can be eaten hot or cold. Can add more spices to taste etc.

Provided by J_Lucy

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Cut sweet potato and kumara into 3cm cubes. Heat oil and butter in a pan and cook the onion until soft.
Add sweet potato and kumara and cook slowly, stirring occasionally until soft.
Add spices, peas and chickpeas and cook, stirring until heated through.

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