Chickpea and Sweet Potato Salad

Name: Chickpea and Sweet Potato Salad
Total time: 20 min
Ingredients: 1/2 unit sweet potato; 1 clove garlic; 4 handfuls lettuce; 1 small jar canned chickpea; 2 pinches salt; 2 tbsp olive oil; 4 oz fresh cheese

ekilu Team

“If you feel like eating legumes in a fun and casual way, try this original chickpea and sweet potato salad. It’s very tasty and very healthy.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

sweet potato

1/2 unit

garlic

1 clove

lettuce

4 handfuls

fresh cheese

4 oz

Pantry ingredients

canned chickpea

1 small jar

salt

2 pinches

olive oil

2 tbsp

Instructions

Wash, dry, and cut up the lettuce leaves, and put into a salad bowl.

Peel the sweet potato (if small, use a whole one). Cut into smallish dice and boil in a pan of water for about 10 minutes. Then prick with a fork to check it is cooked. Drain and set aside for later.

Drain the chickpeas from the can and rinse under running water. Mince the garlic.

Fry the garlic in a skillet with the oil, stirring often. When the oil has absorbed the flavor of the garlic, add the chickpeas and diced sweet potato. Season with a little salt and fry for 8–10 minutes over medium heat, stirring often.

Pour the contents of the skillet over the lettuce, top with the cheese, and serve.

Tips & Tricks

If you want to give the chickpeas a special touch, add them to the skillet with the garlic-flavored oil with a pinch of paprika. Fry for a couple of minutes, stirring regularly and taking care not to burn the paprika. Then add the sweet potato and continue on with the recipe.

You can use ricotta cheese instead of fresh cheese.