This munchy crunchy Moroccan roasted chickpea salad is a flavorful way to eat chickpeas and sweet potatoes. The Wheatless Kitchen’s recipe features chickpeas baked in lemon, honey, paprika, cumin and extra virgin olive oil. Can you smell your kitchen just reading that?! Each serving packs almost a quarter of a day’s worth of fiber and, as with all things sweet potato, plenty of vitamin A. This salad can be served as a meal or enjoyed as a side.
Moroccan Roasted Chickpea Salad Ingredients For the chickpea and marinade: For the salad: For the lemon vinaigrette: Directions Preheat the oven to 400F degrees. Line two baking sheets with parchment or foil. In a large bowl, combine all of the ingredients for the marinade and whisk until combined. Add the chickpeas to the bowl and toss to combine. Pour the chickpeas onto a baking sheet and let sit for about 10 minutes. Meanwhile, place the cubed sweet potato on a baking sheet and drizzle with about 1 tbsp of olive oil and season with salt and black pepper. Toss to coat. Place both baking sheets in the oven and roast for about 30 minutes until the chickpeas are slightly brown and crispy and the potato is slightly brown and cooked through. To assemble the salad, place the spinach onto a large serving plate or bowl, layer on the potatoes and chickpeas, then sprinkle the almonds, cranberries and goat cheese over the top. In a small bowl, whisk together the vinaigrette ingredients and pour over the salad. Serve and enjoy! Nutrition Information Serves: 9 | Serving Size: 1 cup Per serving: Calories: 252; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 7mg; Sodium: 283mg; Carbohydrate: 27g; Dietary Fiber: 7g; Sugar: 9g; Protein 10g Nutrition Bonus: Potassium: 330mg; Vitamin A: 117%; Vitamin C: 21%; Calcium: 10%; Iron: 19%
Candace Bell is the voice behind The Wheatless Kitchen. Her blog is dedicated to creating simple, gluten-free recipes. Her mission is to help those diagnosed with food allergies by promoting a wholesome, gluten-free way of life. You can also find Candace on Twitter, Facebook and Instagram. Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.
