Sweet Potato & Chickpea Salad

Sweet potatoes are often paired with black beans and those work great here too, but the chick peas add a wonderful nuttiness to this salad

What You Need To Make This Recipe

Start Picking, Pantry, Beans & Grains Canned Pinto Beans $2.39
Start Picking, Pantry, Oils & Vinegars Bragg's Apple Cider Vinegar $6.99
Vegetables, Start Picking, Produce Red Onion 1 lb. $2.39
Vegetables, Start Picking, Produce Garnet Yam Jumbo Potato $2.99
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
  • 45 min

    Step 1

    Preheat your oven to 425 degrees. Toss the sweet potato, beet and onion in olive oil, salt and pepper, cinnamon, and a dash of allspice. Roast the veggies for about 30-35 minutes or until they are tender. Let them cool and toss with 1 tablespoon apple cider vinegar and mix with the arugula and chickpeas.

Ingredients

  • Sweet Potato
    1 diced
  • Chickpeas
    1 cup rinsed
  • Onion
    1/2 cup diced
  • Beet
    1 diced
  • Olive Oil
    2 TBS
  • Arugula
    1 cup
  • Apple Cider Vinegar
    1 TBS
  • Cinnamon
    1/2 tsp
  • Allspice
    a dash
  • Salt & Pepper to taste