About recipe

This recipe is written as a salad, but the chickpea sweet potato combination is great on it’s own, served over a whole grain, or as a side dish for chicken or fish. It can be served at room temperature as well. If you don’t have all the spices the recipe calls for, don’t worry! Use what you have, it will still taste delicious. 

Ingredients (serves 4)

• 1 (15-ounce) can chickpeas, drained and rinsed 
• 1 medium sweet potato, peeled and cut into 1-inch cubes 
• 2 tablespoons olive oil 
• 1 teaspoon smoked or regular paprika 
• 1 teaspoon cumin 
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon turmeric 
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon cinnamon 
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon ground black pepper 

Dressing: 

• 1 clove garlic, minced 
• Juice of 1/2 lemon 
• 1/4 cup plain 2% Greek yogurt 
• 1 tablespoon prepared hummus (optional) 
• 1 teaspoon chopped fresh dill, or 1/2 teaspoon dried dill 
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon ground black pepper 

For the salad: 

• 6 ounces washed spinach leaves 

Preparation

1. Preheat oven to 425 degrees F. 
2. In a medium bowl, combine the chickpeas and sweet potato with the olive oil and spices until fully coated. Spread on a baking sheet lined with foil or parchment paper. Bake for 30 minutes, tossing the mixture halfway through to ensure even cooking. Remove from the oven once the sweet potatoes have browned and the chickpeas are crispy. 
3. To assemble the dressing: in a small bowl, mix together the garlic, lemon juice, yogurt, hummus (if using), dill, salt, and pepper. Thin with a little water if necessary. 
4. To assemble the salad: divide the spinach between four bowls. Top with chickpea-sweet potato mixture, and drizzle with yogurt dressing.