Warm Sweet Potato and Chickpea Salad Recipe

Warm Sweet Potato and Chickpea Salad Healthy Recipe. A perfect vegan and gluten free lunch or main dish idea full of nutrition and super food ingredients.
Warm Sweet Potato and Chickpea Salad

Who else prefers sweet potatoes over white? I just can’t get enough! I’m forever experimenting and they taste good prepared in so many different ways. Plus their so good for you!

In this healthy recipe the sweet potato is baked until nice and tender and the sweetness is contrasted with the lemon garlic dressing,…. so good!

This healthy recipe is gluten free and vegan and full of beautifying ingredients that will make you glow! This filling salad is full of flavour and packed full of nutrients. The garlic lemon dressing is mouth-watering. Packed full of super foods, this will give you a burst if energy and keep your insides happy!

Perfect for the summer time and guaranteed to keep you full. Full of fibre, protein and slow released carbs this healthy recipe ticks all the boxes!

Sweet potatoes are an excellent source of vitamin Avitamin C, manganese, copper, pantothenic acid, and vitamin B6.  They are also a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Chickpeas and tahini are an excellent vegan and plant based protein with 19g protein per 100g chickpeas!

Parsley is great for cleansing the body and helps to remove heavy metals, perfect for clear skin and anti ageing.

Although this is a really healthy recipe, it doesn’t taste like one!

Warm sweet potato and chickpea salad

I hope you enjoy!

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What would you like to see next? Whats your favourite salad?  Let me know in the comments below!

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Print Recipe
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A delicious and nutritious warm Sweet Potato and Chick Pea salad that will make your skin glow
Warm Sweet Potato and Chickpea Salad
Course Main Dish
Course Main Dish
Warm Sweet Potato and Chickpea Salad
  1. Pre-heat the oven to 220 degrees.
  2. Place the sweet potato on a baking tray, toss with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until soft. Remove from the oven and leave to cool
  3. Whilst the potato is roasting mince the garlic and combine, the tahini, lemon juice and olive oil with a tablespoon of water. Whisk until smooth.
  4. When the potatoes have cooled, combine with the red onion and chickpeas then drizzle with the dressing
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