Warm Chickpea and Sweet Potato Salad
By OcadoLife
Published on 08 February 2024
British-Indian chef and author Romy Gill created this easy, great-value Warm Chickpea and Sweet Potato Salad. It’s wonderfully vibrant and sometimes served at the Hindu celebration of Holi, the festival of colour. “This satisfying salad is a riff on a chaat [street-food snack],” says Romy. “It delivers a delicious medley of flavours.” Check out Romy’s Rice and Lentil Traybake for another bright and easy dish. Looking for more salad recipes? Look no further.
Time and servings
35 minsTotal time
6Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 3 medium sweet potatoes, peeled and cut into 2 cm cubes
- 2 tsp sea salt
- 2 tsp ground black pepper
- 1 tsp ground cumin
- 9 tsp olive oil
- 2 (400g) tins chickpeas, rinsed
- 1 tsp paprika
- 1 tsp garlic granules
- 150g baby spinach
- 2 medium red onions, thinly sliced
- 3 tsp runny honey
- ½ lemon, zested
- 30g natural yoghurt
- 2 tbsp pomegranate seeds, to serve (optional)
- 2 tbsp tamarind chutney, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a large roasting tin, toss the sweet potatoes with ½ tsp each of salt and pepper, the cumin and 3 tsp oil; roast for 10 mins.Step 2
Meanwhile, put the chickpeas in a large bowl with ½ tsp salt, the remaining pepper, 3 tsp oil, the paprika and garlic granules; mix well.Step 3
When the sweet potatoes have roasted for 10 mins, tip the chickpeas over the top, shake the tin and roast for 10 mins more.Step 4
Scatter the spinach and onion into the tin and return it to the oven for 2-3 mins. Turn the oven off, leaving the tin inside for 5 mins.Step 5
Meanwhile, for the dressing, put the remaining 1 tsp salt and 3 tsp oil in a bowl with the honey, lemon zest and natural yoghurt; whisk to combine.Step 6
To serve, drizzle the dressing over the veg and finish with pomegranate seeds and tamarind chutney, if using.