SWEET POTATO AND CHICKPEA SALAD WITH SOY AND GINGER DRESSING
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Salad
Easy
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2 Serves
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15 minutes Preparation
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321 Calories / Serving
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25 minutes Cooking
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8 Ingredients
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5 Steps
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The Ingredients:
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
- 2cm fresh ginger
- 30g rocket
- 400g canned chickpeas
- 1.5 tbsp olive oil
- 300g sweet potatoe
- 0.5 red onions
Execution Instructions:
PREPARATION
Peel and finely chop the fresh ginger. Drain and rinse the canned chickpeas. Peel and cut the sweet potatoes into 2cm pieces. Finely slice the red onions.
STEP 1
Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
STEP 2
Put the sweet potato in a roasting tin, drizzle with 1/3 of the olive oil, season and roast for 25 minutes. Whilst you’re waiting, move on to the next step.
STEP 3
For the dressing, mix together the ginger, remaining olive oil, soy sauce and balsamic vinegar.
STEP 4
Mix the cooked sweet potato with the chickpeas, onion and rocket.
STEP 5
Pour the dressing over the salad and serve.
