Lunch/Dinner

Fresh Veggie Chickpea Salad

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I worked out for two hours outside in the humidity. I went for an hour hike, then had an hour long outdoor yoga class.  It’s been pretty hot here, so I worked up quite a sweat, and an appetite! I needed some fuel, so I wanted a nice big, filling salad for lunch.

This salad is spinach and kale leaves, roasted sweet potatoes, roasted chickpeas, fresh orange bell pepper, avocado, pomegranate arils and topped with Annie’s Homegrown Lemon Chive salad dressing! Delicious!!

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This salad is super easy to make, so it’s perfect for a quick lunch!

Heat the oven to 375F. Place the chickpeas and sweet potato on the pan. Keep them separate as the chickpeas tend to cook a little faster. Drizzle 1 tablespoon of coconut oil over the sweet potatoes, and 1 tablespoon over the chickpeas. Season both the chickpeas and the sweet potatoes with some smoked paprika. (I didn’t measure, just do to taste!) Roast for about 15-20 minutes. Check on them after 10, flip the sweet potatoes and check the chickpeas.

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Next, assemble your salad! I usually do this as the chickpeas and sweet potatoes are roasting. Place your greens in first.

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Chop your pepper up and add that.

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Then cube your avocado.

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Chickpeas and sweet potato!

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Then the pomegranate!

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Top with your dressing, and enjoy!

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Ingredients:
1 cup spinach and kale leaves mix (or your favorite greens)
1 sweet potato, peeled and cubed
1 cup chickpeas (garbanzo beans)
1 fresh orange or yellow bell pepper
½ an avocado
¼ cup pomegranate arils
2 tablespoons coconut oil
Smoked Paprika
Dressing: I used Annie’s Homegrown Lemon Chive dressing. It’s creamy and citrusy!

Directions:

Heat the oven to 375F. Place the chickpeas and sweet potato on the pan. Keep them separate as the chickpeas tend to cook a little faster. Drizzle 1 tablespoon of coconut oil over the sweet potatoes, and 1 tablespoon over the chickpeas. Season both the chickpeas and the sweet potatoes with some smoked paprika. (I didn’t measure, just do to taste!) Roast for about 15-20 minutes. Check on them after 10, flip the sweet potatoes and check the chickpeas.

Next, assemble your salad! I usually do this as the chickpeas and sweet potatoes are roasting. Place your greens in first. Chop your pepper up and add that, then cube your avocado. I usually wait to add the pomegranate until after my chickpeas and sweet potato is added, but it’s up to you!

Top with your dressing and enjoy!

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