Sweet Potato and Chickpea Salad

Time for a quick dinner. All you have to do is bake a sweet potato and chickpeas beforehand, and then combine all the ingredients for the salad. It’s also a great recipe for a lunchbox meal that you can take with you to work. I decided again to go for plant-based ingredients. If you are looking for another way to serve legumes, try roasted chickpeas. You can roast more than you need for this recipe, add it to salads, soups (instead of croutons), or… eat it instead of crisps (just remember about your favorite spices to give the chickpeas a distinct flavor)! ?

Preparation:

Dice the sweet potato, mix it with boiled chickpeas, olive oil, salt, pepper, put it on a baking sheet and bake at 180°C for about 10 minutes. Then mix the lamb’s lettuce with rocket leaves, add halved cherry tomatoes, baked sweet potato and roasted chickpeas.

Top the salad with pomegranate, cashews and sesame seeds ?