Buffalo Chickpea & Roasted Sweet Potato Salad 

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My roomie and close friend (love you CeCe!) is the mastermind behind this salad so we all have her to thank for this healthy deliciousness. This salad is so full of flavor and filling!

 

  • Healthy

  • Fit Fam Approved

  • Budget-Friendly

 

Ingredients:

 

  Buffalo Chickpeas:

 

  1 tbsp. avocado oil

  1 (15-ounce) can chickpeas, drained

  ¼ cup buffalo sauce

  Season To Taste: garlic powder, salt, black pepper

            

  Roasted Sweet Potato:

 

  1 tbsp. avocado oil

  2 small sweet potatoes, cubed

  Season To Taste: garlic powder, salt, black pepper

              

  Salad:

 

   5 cups mixed greens

  1 batch of buffalo chickpeas

  1 roasted sweet potato

  ½ a small red onion

  1 ripe avocado sliced

  ½ cup sliced mushrooms

                             

Dressing:

 

This is optional (since I prefer to eat salad without dressing) but I used Roasted Garlic Veganaise mixed with a little plant milk to thin it out and drizzled it on top. I recommend a creamy dressing of your choice (i.e. vegan ranch).

 

  1. Preheat oven to 400 degrees F.

  2. Cook Chickpeas: Place chickpeas into a bowl. Pour Buffalo sauce over beans and toss to coat evenly. Pour into a backing sheet lined with parchment paper. Bake for 30-40 minutes or until chickpeas are browned.

  3. Cook Roasted Sweet Potatoes: Place cubed potatoes in a bowl. Add oil and seasonings. Toss to coat evenly. Pour seasoned potatoes onto baking sheet lined with parchment paper and place into the oven for 20-30 minutes or until tender.

  4. Assemble Salad: Place green into large bowl. Add buffalo chickpeas, sweet potatoes, red onion, mushrooms, and sliced avocado.

  5. Drizzle with dressing.

  6. Enjoy!

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