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Photo of Broccolini, sweet potato and chickpea salad by WW

Broccolini, sweet potato and chickpea salad

3 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Baking the chickpeas in the oven for 15 minutes turns them into golden crispy little gems that really make this little salad pop.


Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Orange sweet potato (kumara)

600 g, peeled, cut into 2cm pieces


2 bunch(es), cut into thirds

Tamari, salt-reduced

1 tbs, (Japanese soy sauce)

Lemon juice

1 tbs

Olive oil

2 tsp


1 tsp

English spinach

1 bunch(es), shredded

Roasted almonds

¼ cup(s), (30g), unsalted, chopped

Oil spray

1 x 3 second spray(s)


  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.