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)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place chickpeas on prepared tray and lightly spray with oil. Bake for 15 minutes or until golden and crisp.
2
Meanwhile, steam sweet potato over a saucepan of boiling water for 10 minutes or until just tender. Add broccolini in the last 2 minutes of cooking. Drain.
3
Meanwhile, whisk tamari, lemon juice, olive oil and honey in a large bowl until combined. Add chickpeas, sweet potato, broccolini, spinach and almonds and toss gently to combine. Serve.
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