
Broccolini, sweet potato and chickpea salad
3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Baking the chickpeas in the oven for 15 minutes turns them into golden crispy little gems that really make this little salad pop.
Ingredients
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Orange sweet potato (kumara)
600 g, peeled, cut into 2cm pieces
Broccolini
2 bunch(es), cut into thirds
Tamari, salt-reduced
1 tbs, (Japanese soy sauce)
Lemon juice
1 tbs
Olive oil
2 tsp
Honey
1 tsp
English spinach
1 bunch(es), shredded
Roasted almonds
¼ cup(s), (30g), unsalted, chopped
Oil spray
1 x 3 second spray(s)