Sweet potato & chickpea salad

20 min active / 40 min total

• 500 g sweet potato, cut into 2 cm cubes
• 1 can (400 g) chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• ½ tsp fine salt, divided
• ½ tsp smoked paprika
• 120 g baby spinach or mixed greens
• 40 g dried cranberries
• 2 tbsp pumpkin seeds
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• ¼ tsp ground black pepper

Tick ingredients as you gather them. Checks last while this page is open.

Before you start

Equipment
Oven, roasting tray, large salad bowl.

Allergens to check
Mustard. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Roast the sweet potato

   Heat oven to 220°C (200°C fan). Toss sweet potato with 1 tbsp oil, ¼ tsp salt and paprika. Roast in one layer for 25–30 minutes, turning once, until browned and soft.

   Let the roasted pieces cool for 5 minutes so they do not collapse the greens.

2. 02

   Shake the dressing

   Whisk the remaining 2 tbsp oil with lemon juice, mustard, maple syrup, remaining ¼ tsp salt and pepper.

   The dressing should be tangy and well combined.

3. 03

   Toss and serve

   Toss chickpeas, greens, cranberries and sweet potato with the dressing. Scatter over pumpkin seeds and serve.

   Dress only what you plan to eat now; keep extra greens and dressing separate.

Notes & keeping

For meal prep, refrigerate the cooked sweet potato and chickpeas promptly. Keep greens and dressing separate; assemble within 3 days.