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Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing

Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing is a refreshing and wholesome dish that brings together the goodness of nutritious ingredients. This salad is not only colorful but also packed with flavors and nutrients. It’s perfect as a light lunch or a side dish for dinner.

Why Make This Recipe

This salad is a great choice for many reasons. It combines protein-rich chickpeas, fiber-filled sweet potatoes, and vibrant spinach for a fulfilling meal. The lemon yogurt dressing adds a creamy tang that ties all the flavors together. Plus, it’s easy to make and can be prepared ahead of time, making it convenient for busy days.

How to Make Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1 large sweet potato, peeled and cubed
5 ounces fresh spinach
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped toasted pecans
1/2 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon honey
Salt to taste
Black pepper to taste

Directions

Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
While the sweet potatoes are roasting, make the lemon yogurt dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, honey, salt, and pepper. Set this aside.
In a large bowl, add the drained and rinsed chickpeas, roasted sweet potatoes, fresh spinach, sliced red onion, and chopped cilantro.
Pour the lemon yogurt dressing over the salad and gently toss to combine all the ingredients.
Before serving, sprinkle the salad with chopped toasted pecans. You can serve it right away or chill it for later.

How to Serve Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing

This salad is best served fresh. You can enjoy it on its own, or pair it with grilled chicken, fish, or a hearty grain. If you’re bringing it to a gathering, it makes an impressive and healthy dish for any potluck.

How to Store Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing

If you have leftovers, keep the salad in an airtight container in the refrigerator. It’s best consumed within 2-3 days. Store the dressing separately if you want to keep the salad fresh for longer.

Tips to Make Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing

Make sure to roast the sweet potatoes until they are slightly caramelized for extra flavor.
For added crunch, consider using other nuts like walnuts or almonds instead of pecans.
If you prefer more zing in your dressing, add more lemon juice to taste.

Variation

You can easily adapt this recipe by adding other ingredients like feta cheese, avocado, or even cherry tomatoes for extra color and flavor. Switching out the spinach for kale is another great option!

FAQs

Can I use canned chickpeas?
Yes, you can use canned chickpeas. Make sure to drain and rinse them well before using.
Can I make this salad ahead of time?
Yes, you can make the salad beforehand. Just store the dressing separately and mix before serving to keep everything fresh.
How long does the dressing last?
The lemon yogurt dressing can last in the fridge for about 3-4 days when stored in an airtight container.

Enjoy making and sharing this nutritious and delicious Chickpea, Sweet Potato, and Spinach Salad with Lemon Yogurt Dressing!