Sweet Potato & Chickpea Salad

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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

Beans & Grains Beans, Canned Pinto $2.39
Oils & Vinegars Vinegar, Bragg Apple Cider $6.99
Produce, Vegetables Onion Red jumbo each $1.29
Produce, Vegetables Arugula, Baby 6 oz $3.95
Produce, Vegetables Potato, Garnet Yams Large $2.25
Oils & Vinegars Olive Oil, Extra Virgin $18.99
Produce, Vegetables Arugula bunched $2.99
Produce, Vegetables Beets, Red 1 lb $1.95
  • 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