Crunchy Sweet Chickpea Salad with Baked Sweet Potatoes and Avocado

Ingredients

• Chickpeas3/4 cup (150 g)
• Sweet Potato1/2 medium (90 g)
• Avocado1/4 count (60 g)
• Spinach3 leaf (30 g)
• Olive Oil1 tablespoon (10 ml)
• Paprika1/2 teaspoon (2 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Peel and cut the sweet potato into sticks.

3. 3

   Step 3

   Place the sweet potato and chickpeas in a baking pan and coat them with half of the olive oil, paprika and salt and pepper.

4. 4

   Step 4

   Mix well and bake in a preheated oven (or air fryer) at 392 °F (200 °C) for approximately 15-20 minutes until crispy.

5. 5

   Step 5

   Simultaneously, peel the avocado and cut into wedges.

6. 6

   Step 6

   Place the spinach leaves, avocado, sweet potato and chickpeas in a salad bowl.

7. 7

   Step 7

   Season with the remaining lemon juice, mustard, stevia, salt and pepper to taste. Mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crunchy Sweet Chickpea Salad with Baked Sweet Potatoes and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.