I love having pre-made salads and sides on hand. This is one of my favorite, nutrient and flavor-packed salads.
Sweet potatoes are a great source of Vitamin B6, C, D, iron, magnesium, potassium, and a fairly low-calorie carbohydrate. Chickpeas provide fiber, protein, manganese, and iron. Seriously these two mixed together in a salad = amazing health benefits AND flavor.
Sweet potatoes are naturally sweeter and the earthiness of cumin will provide a nice balance to that sweetness, as well as the citrus in the dressing. The freshness of the cilantro adds another dimension to the flavor-profile. As you know by now I love making dishes a little hotter in the kitchen. I chose to just add chili flakes to the dressing, but you could add some serrano peppers or jalapenos if you want even more spice.
The longer you let this salad marinate in the refrigerator the yummier it will be. I did not have the patience to wait that long…oops ;) That’s why I will be making a double batch of this salad the next time!
Prep time: 10 min
Cook time: 10 min
For the salad:
1 large sweet potato, peeled and cubed
1/2 red onion, diced
14.5 oz can garbanzo beans, drained and rinsed
1/2 red bell pepper, diced
3 T fresh cilantro, chopped
For the dressing:
1/4 C honey
1 1/2 to 2 lemons, juiced
1/2 t crushed red chili flakes
1 T ground cumin
2 garlic cloves, minced
sea salt and cracked pepper to taste
- In a sauce pan, over medium-high heat, melt 1 tbsp of coconut oil. Cook the cubed sweet potato for approximately 5 minutes per side, stirring occasionally. Remove from heat once the sweet potato is fork-tender. (Note: It is okay if the potatoes are slightly charred)
- While the sweet potatoes are cooking, combine the ingredients for the dressing in a medium-mixing bowl. Whisk until well-combined. Add the remaining salad ingredients, including the sweet potatoes to the mixing bowl with the dressing. Toss to coat evenly with the dressing.
- Serve immediately or store in an air-tight container in the refrigerator.