Sweet Potato and Chickpea Salad with Garlic Lime Maple Vinaigrette


For The Salad:
2 large sweet potatoes, sliced into ½ inch-thick medallions
1 14-ounce can chickpeas, drained, rinsed, and dried
2 tablespoons olive oil
1½ teaspoons smoked chili pepper (use less to make less spicy)
1½ teaspoons cumin
1 teaspoon salt and pepper
5 ounces baby spinach
½ cup pepitas, toasted and salted
1 small red onion finely chopped
For The Garlic Lime Maple Syrup Vinaigrette:
2 tablespoons Extra Virgin Olive Oil
1 tablespoon maple syrup
Juice of 1 ½ limes (about 3 tablespoons)
2 garlic cloves, minced
3 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper


Toss sweet potatoes and chickpeas in olive oil, smoked chili powder, cumin, salt, and pepper. Bake at 400 degrees on a large parchment lined baking sheet for 20 minutes.
Whisk the dressing ingredients together.
Arrange the spinach, sweet potatoes, and chickpeas on a plate. Sprinkle on pepitas and red onions. Drizzle on the dressing.
>> NOTES: Add grilled chicken for more protein. Also, the chipotle chili pepper is spicy... you can swap out with chili powder or smoked paprika for the same yummy flavor without the heat.


Sweet Potato and Chickpea Salad with Garlic Lime Maple Vinaigrette... spicy, sweet and savory! Low-Carb & Gluten-Free.


6 servings


Saturday, March 18, 2017 - 12:42pm


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