Dairy-free Sweet Potato And Chickpea Salad
This Dairy-Free Sweet Potato and Chickpea Salad is a delicious and nutritious dish that's perfect for a light lunch or as a side for dinner. Packed with flavor and wholesome ingredients, it's a great option for anyone looking for a dairy-free and gluten-free meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- In a large pot of boiling water, cook the sweet potatoes for 8-10 minutes or until tender. Drain and let cool.
- In a large bowl, combine the cooked sweet potatoes, chickpeas, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 40g
- Fat
- 6g
Supplies
Large pot Colander Large mixing bowl Small mixing bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the salad as a side dish with grilled chicken or fish, or enjoy it on its own for a light and satisfying meal.
Tips & tricks
For added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top of the salad before serving.
Cost
$10