SWEET POTATO & CHICKPEA SALAD
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas 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.
Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
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
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
I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.
Provided by Marc Murphy
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SWEET POTATO AND CHICKPEA MASALA
I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!
Provided by purplerose
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 3
Number Of Ingredients 18
Steps:
- Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
- Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
- Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
- Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 96 g, Cholesterol 10.9 mg, Fat 10.9 g, Fiber 16.9 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 1243.9 mg, Sugar 18.6 g
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- Add chickpeas to a small mixing bowl and toss with half of the oil and all of the tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they're well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
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