A simple and healthy filling vegan and gluten-free lunch or dinner – sweet potato and chickpea salad recipe.
After almost two years of traveling abroad it feels a bit odd to back at home. Not as extreme as reverse culture shock but all of a sudden the questions have gone from where are you from. where are you traveling, to what do you do, where are you living nowadays.
The dynamic seems to have changed a bit.
I’m still getting the hang of things.
Though it has been great to see friends and family. There’s really nothing quite like starting the weekend with the parents over oysters, crepes with caviar, and glasses of prosecco.
Oh it feels good to be home.
Oh and I’m super excited about all the recipes I am finally going to treat my parents too. I’ve got a list of oh about a thousand recipes I can’t wait to make.
And I am so excited to have a full and I mean full cabinet of spices to work with. For the longest time I’ve only had salt to add to my cooking, so now that’s I’ve got a whole arsenal of spices, expect things to get a bit crayzay around here.
Let’s start things off easy, with just a handful of spices in this sweet potato and chickpea salad recipe. Vegan, gluten-free and full of flavor. Filling and simple lunch or meatless summer meal.
Didn’t I mention I’m loving sweet potatoes nowadays? Now if you’re loving sweet potatoes as much as I am it’s only fair to point you in the right direction of sweet potato recipe ideas. Wouldn’t want you to waste time on a bad recipe right?
My new favorite way to use sweet potatoes is in vegan veggie burgers – the mashed up consistency is perfect for binding the rest of the ingredients together while still maintaining a soft and fluffy patty.
Are you loving sweet potatoes as much as I am? Please please share your favorite sweet potato creations!
Now that I’m finally on board I need more sweet potatoes recipes in my life : )
Serves 1/3 of recipe
A simple and healthy filling vegan and gluten-free lunch or dinner sweet potato and chickpea salad recipe.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 can chickpeas, rinsed and drained
- 1 medium sweet potato, peeled, and diced,
- 1 tablespoon olive oil
- salt, pepper, to taste
- 2 tsp ground cumin
- 1/2 medium red onion, diced
- 2-4 cloves garlic minced
- large handful parsley, chopped
- 1 lemon, zested
- 1/2 a lemon, juiced
- 1 tsp ground coriander
- 1 tsp crushed red pepper flakes (or chili) powder
- 1/2 tsp cayenne pepper
- 2-3 tbsp toasted sesame seeds
- Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (1 teaspoon) .
- In a large bowl combine chickpeas, garlic, onion, and parsley.
- To the bowl add the sweet potato with the lemon juice and zest, coariander,rest of the cumin powder, red pepper flakes, cayenne pepper and sesame seeds.
- Toss to combine. Add additional olive oil (up to one tablespoon -- optional).
Recipe Adapted From Elemental Custard
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