This Chickpea, Sweet Potato & Roast Chicken Salad is packed with flavour, texture, and nutrients. With roasted veggies, hearty grains, creamy hommus, and tender chicken, it’s the perfect meal to keep you feeling full and satisfied. Plus, the pomegranate and lemon adds a burst of tangy freshness.
Why You’ll Love This Salad:
- Packed with Protein – Chickpeas and chicken make this salad satisfying and great for building muscle.
- Rich in Nutrients – The roasted veggies, quinoa, and pomegranate are packed with vitamins, minerals, and antioxidants.
- Customisable – Swap in your favourite veggies or protein to make it your own
What Goes Into My Chickpea, Sweet Potato & Roast Chicken Salad:
Lemon Juice: Adds a tangy finish that brightens the whole dish.
Chickpeas: Roasted until crispy, they add texture and plant-based protein to the salad.
Sweet Potato: Roasted for a slightly sweet and earthy flavour
Paprika: Adds a smoky, slightly spicy kick to the veggies.
Cumin: Brings a warm, earthy flavour
Cauliflower: Roasted for a tender yet firm texture that adds substance to the salad.
Hommus: Creamy and rich, it serves as the perfect base for the salad and adds healthy fats.
Brown Rice & Quinoa: Provides complex carbs to keep you energised throughout the day.
Rocket Leaves: Fresh and peppery, they add a nice contrast to the creamy hommus.
Roast Chicken: Tender and juicy, it’s a great protein source
Pomegranate Seeds: Their burst of sweetness and crunch adds a refreshing pop of flavour.
Chickpea, Sweet Potato & Roast Chicken Salad
4
servings15
minutes30
minutesIngredients
400g can of chickpeas
1 small sweet potato, cubed
1 tbsp paprika
1 tbsp cumin
1/2 small cauliflower, chopped
200g hommus
Brown rice/quinoa
100g rocket leaves
400g shredded roast chicken
Pomegranate seeds
Juice from 1/2 lemon
Directions
- Preheat the oven to 200°C. Drain and rinse the chickpeas, then pat dry with a paper towel.
- Spread the chickpeas, sweet potato and cauliflower on a baking tray lined with baking paper and drizzle with olive oil. Season with salt, pepper, cumin and paprika. Roast in the oven for 20-25 minutes or until crispy.
- Cook the brown rice and quinoa according to packet instructions.
- Assemble the salad – add a dollop of hommus to the base of the salad bowl. Add a handful of rocket leaves, a scoop of cooked brown rice and quinoa, roasted sweet potato, cauliflower and chickpeas. Top with shredded roast chicken, pomegranate seeds and a squeeze of lemon juice.
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