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Photo of Broccolini, sweet potato and chickpea salad by WW

Broccolini, sweet potato and chickpea salad

9
7
3
SmartPoints® value per serving
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

chickpeas, canned, rinsed, drained

1 can(s), 400g size 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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