SIDES AND SALADS

Broccoli Sweet Potato Chickpea Salad

Preparation time: 10 minutes Cooking time: 22 minutes

Total time: 32 minutes Servings: 06 Ingredients:


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Vegetables:

1 large sweet potato, peeled and diced

1 head broccoli


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2 tablespoons olive or grapeseed oil

1 pinch each salt and black pepper

1 teaspoon dried dill

1 medium red bell pepper

Chickpeas:

1 (15 ouncecan chickpeas, drained

1 tablespoon olive or grapeseed oil

1 tablespoon tandoori masala spice

1 pinch salt

1 teaspoon coconut sugar

1 pinch cayenne pepper

Garlic dill sauce:

⅓ cup hummus

3 large cloves garlic, minced

1 teaspoon dried dill

2 tablespoons lemon juice

Water

How to Prepare:

Preheat your oven to 400 degrees F.
In a greased baking sheet, toss sweet potato with salt and oil.
Bake the sweet potatoes for 15 minutes in the oven.
Toss all chickpea ingredients and spread in a tray.
Bake them for 7 minutes in the oven.
Combine all the sauce ingredients in a small bowl.
In a salad bowl, toss in all the vegetables, roasted potato, chickpeas, and sauce.
Mix them well then refrigerate to chill. Serve.

Nutritional Values:

Calories 231 Total Fat 20.1 g Saturated Fat 2.4 g Cholesterol 110 mg Sodium 941 mg Total Carbs 20.1 g Fiber 0.9 g Sugar 1.4 g Protein 4.6 g