Description
A refreshing and wholesome salad packed with chickpeas, sweet potatoes, and spinach, drizzled with a creamy 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
Instructions
- 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, until tender and slightly caramelized.
- While the sweet potatoes are roasting, make the lemon yogurt dressing by whisking together Greek yogurt, lemon juice, olive oil, minced garlic, honey, salt, and pepper in a small bowl. Set aside.
- In a large bowl, combine drained 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.
- Before serving, sprinkle with chopped toasted pecans. Serve right away or chill for later.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Keep the dressing separate to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American