New logo small Recipes Recipes Collections Collections
10dfb43671ac7338acf9de965e0c6ffa360cada5 data

Sweet potato and chickpea salad with soy and ginger dressing

  • Timer Prep 15 min
    Cook 25 min
  • Chart 321.0 cal/
  • Chef hat Easy


Peel and finely chop the fresh ginger. Drain and rinse the canned chickpeas. Peel and cut the sweet potatoes into 2cm pieces. Finely slice the red onions.


  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Put the sweet potato in a roasting tin, drizzle with 1/3 of the olive oil, season and roast for 25 minutes. Whilst you're waiting, move on to the next step.
  3. 3 For the dressing, mix together the ginger, remaining olive oil, soy sauce and balsamic vinegar.
  4. 4 Mix the cooked sweet potato with the chickpeas, onion and rocket.
  5. 5 Pour the dressing over the salad and serve.
  • Average per serving
  • Calories 321.0kCal
  • Fat10.0g
  • Saturated1.4g
  • Salt1.4g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg