A super easy vegan lunch combining sweet potatoes with crunchy chickpeas and spicy hummus.
Course: Lunch, Salad
Author: Selina Carlhoff
1medium sweet potato
salt and pepper
spicesI like paprika, chili powder, cinnamon, ginger and oregano
2tbsphummushome-made or store-bought
Preheat the oven to 200°C.
Peel the sweet potato, cut into thin slices and lay out on a baking tray. Drizzle with oil and season with salt and pepper.
Drain and rinse the chickpeas. Tip into a baking tray, drizzle with a little oil and season with spices of choice. Carefully shake baking tray to distribute oil and spices and spread chickpeas into single layer.
Bake sweet potato slices and chickpeas for 20 min.
While the sweet potatoes and chickpeas are in the oven, prepare the dressing. In a bowl, combine hummus with water until it is pourable. Leave on the side.
To assemble the salad, spread spinach on a plate, place the sweet potato slices on top and distribute the chickpeas. Drizzle with the dressing and sprinkle with chia seeds if desired. Enjoy!