Chickpea Sweet Potato Salad with Lemon-Cilantro Dressing
A nutritious and delicious main dish salad that supports the microbiome and regulates blood sugar. Packed with fiber and healthy fats from chickpeas and lemons, this salad is a perfect plant-based option.
- 25 minutes
- 4 servings
- Main course
- vegan
- vegetarian
- blood-sugar balancing
- folatreich
- microbiome-friendly
- prebiotic
- vitamin-a-reich
Ingredients
- 400 g Sweet Potato (diced and cooked)
- 200 g Chickpeas (cooked)
- 200 g Tomatoes (diced)
- 150 g Cucumber (sliced)
- 30 g Cilantro (fresh, chopped)
- 2 piece Lemons (juice squeezed, zest reserved)
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Bring diced sweet potatoes to a boil in a pot of water and cook for 10-15 minutes until tender.
- In a large bowl, combine cooked chickpeas, diced tomatoes, cucumber, and cooked sweet potatoes.
- In a small bowl, mix lemon juice with cilantro, salt, and pepper.
- Pour the dressing over the salad and mix well.
- Garnish with lemon zest and serve as desired.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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