Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Sweet Potato and Chickpeas Tomato Salad with Sweet Mustard Dressing

Sweet Potato and Chickpeas Salad with Sweet Mustard Dressing

  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Category: lunch, snack, salad, dinner
  • Cuisine: vegan, plant-based, vegetarian, gluten-free

Description

An amazing, hearty salad with crispy roasted sweet potatoes and chickpeas, a light and fresh tomato salad and a simple sweet mustard dressing.


Scale

Ingredients

  • ½ cup dry quinoa
  • FOR THE SWEET POTATO & CHICKPEAS:
  • 1 big sweet potato ( 350 grams), cut in chunks
  • 240 grams cooked chickpeas, rinsed and drained
  • 2 tsp red paprika powder
  • a few dashes ground black pepper
  • 1 tbs onion powder
  • 12 tsp dried curry powder
  • FOR THE SALAD:
  • 10 cherry tomatoes, halved
  • 1 red bell pepper, cut in small chinks
  • ½ red onion, diced
  • a handful of herbs of choice
  • 2 tbs apple cider vinegar
  • ground black pepper to taste
  • ½ tsp onion powder
  • FOR THE SWEET MUSTARD DRESSING:
  • 150 gr plant-based yogurt such as soy yogurt
  • 2 tsp / 17 grams mustard sauce
  • Sugar to taste, such as date syrup, xylitol or maple syrup. I used 1 teaspoon xylitol.

Instructions

  1. Preheat oven to 350 °Fahrenheit (180 ° Celsius) and line a baking sheet with parchment baking paper.
  2. Place the sweet potatoes on the lined baking sheet. After 5-10 minutes add the chickpeas and the spices. You can use oil if you wish.
  3. Meanwhile, prepare the salad. Wash, cut and combien all the ingredients. I used apple cider vinegar for the salad, but you can also use the juice of half a lemon.
  4. In the meantime, prepare the sweet mustard dressing by mixing the yogurt, mustard sauce and a sweet ingredient in a small bowl.
  5. After 10 minutes, toss the chickpeas and flip the sweet potatoes to ensure even baking.
  6. Rinse the quinoa and boil in twice the amount of water for about 15 minutes. Drain and set aside.
  7. Optional: add a vegetable bouillon cube while the quinoa is cooking for extra flavor.
  8. After about 20-25 minutes the sweet potatoes and chickpeas should be nice and crispy.
  9. In a bowl place the roasted sweet potatoes with chickpeas, together with the quinoa and tomato salad. Top with a generous amount of dressing. Or serve the dressing aside.

Read previous post:
Easy Waffles | Vegan, Gluten-Free, Oil-Free
Easy Waffles | Vegan, Gluten-Free, Oil-Free

Up until recently most of my attempts to make vegan waffles at home turned out to be a complete waste...

Close