Roasted Crispy Chickpea & Sweet Potato Salad

Roasted chickpea & sweet potato salad
Prep Time
  • Prep | 5 minutes
  • Cook | 20 minutes
  • Ready in | 25 minutes
  • Baking Tray
  • Mixing Bowl
Ingredients we send
  • Sweet Potato
  • Cherry Tomatoes
  • Tinned Chickpeas
  • Smoked Paprika
  • Cumin
  • Cos Lettuce
  • Lemon
  • Avocado
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper

Calories 1880kj , Fat 20.7g, Proteins 13.7g, Carbs 45.1g



  1. Pre heat oven to 220 degrees, drain and wash chickpeas, roughly chop sweet potato into bite sized pieces. Place on a baking tray, cover in oil, salt, pepper, cumin and smoked paprika. Roast in the oven for 20-25 until crispy.

  2. Place the avocado in a mixing bowl add lemon juice, salt and a drizzle of olive oil *optional. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Set aside.

  3. Roughly chop cos lettuce, place in a large mixing bowl, cut cherry tomatoes in half and add to bowl. Once chickpeas and sweet potato are cooked, place into bowl, mix well.
  4. Divide salad evenly, place guac on top. Enjoy.


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