Name: Crispy Chickpea Salad with Roasted Sweet Potato and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas, drained and rinsed; 0.5 cup Sweet Potato, cubed; 2 cups Fresh Arugula; 1.5 teaspoons Tahini; 0.5 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Hemp Hearts

Nutrition

Per serving

300 calories

Protein: 12g; 15% of calories
Carbs: 42g; 54% of calories
Fat: 11g; 31% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the chickpeas completely dry with a paper towel to ensure they get crispy.
Toss the chickpeas and sweet potato cubes with olive oil and a pinch of sea salt on the baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the potatoes are tender and chickpeas are golden.
While roasting, whisk the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a pourable consistency.
Place the arugula in a serving bowl and top with the warm roasted sweet potatoes and chickpeas.
Drizzle the lemon-tahini dressing over the top and garnish with the hemp hearts.

Nutrition

Ingredients

Instructions

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