Broccolini, sweet potato and chickpea salad
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
orange sweet potato (kumara)
600 g, peeled, cut into 2cm pieces
2 bunch(es), cut into thirds
1 tbs, (Japanese soy sauce)
1 bunch(es), shredded
¼ cup(s), (30g), unsalted, chopped
1 x 3 second spray(s)
- 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.
- 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.
- 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.