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Winter salad with chickpeas and sweet potato
4
60 minutes
Ingredients
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7.05 oz sweet potato
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11.30 oz cooked chickpeas
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3.55 oz peeled almonds
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1 small bunch of kale
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1 avocado
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1 teaspoon chia seeds
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1.7 oz STAR Extra Virgin Olive Oil
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0.5 oz STAR Balsamic vinegar
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A pinch of curry (optional)
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Salt and pepper
Instructions
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1.
Roast the sweet potato in the oven, preheated to 392 ºF, for around 45 minutes. Cut it into cubes and set it aside.*
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2.
In a bowl, combine the chickpeas, peeled almonds (chop them if you like), kale, sliced avocado, and chia seeds. Add the diced sweet potato.
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3.
Prepare a vinaigrette by mixing the extra virgin olive oil with the vinegar, curry, salt and pepper. Add the dressing to the bowl and toss. Serve at room temperature. *Alternatively, you can roast the sweet potato the day before so that when you get home you can put the salad together in just 5 minutes.
