If you’re stuck for healthy lunch or dinner inspiration, try this vibrant chickpea salad! The combination of sweet and savoury makes each bite as delicious as the last – perfect for prepping in advance to enjoy over the next few days or sharing with a table of friends. The balsamic manuka honey dressing is the real game changer here – bringing all the nutrient-dense vegetables together for a satisfyingly wholesome salad.
Sweet Potato, Chickpea and Avocado Salad with Honey Dressing
- 1 Large sweet potato
- 1 Can chickpeas, drained
- 1 Avocado
- 1 Drizzle olive oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 cup Baby Spinach
- 1 sprinkle Sprinkle Sesame Seeds
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Dijon-style mustard
- 1/4 Fine sea salt
- 1/4 Black Pepper
- 85 gram COMVITA 83+ 250G MANUKA HONEY
Place sweet potato and chickpeas on a large baking sheet, drizzle with oil and spices, toss to coat. Place in the oven and roast at 200°C for 30 min.
Peel and cube avocado and set aside. Make the dressing in a small bowl, whisk together and set aside.
Add baby spinach to serving dish/plate, top with the roasted sweet potatoes and chickpeas.
Drizzle dressing over and toss together. Add avocado and a sprinkle of sesame/poppy seeds over top.