Chickpea, Sweet Potato & Roast Chicken Salad
This Chickpea, Sweet Potato & Roast Chicken Salad is packed with flavour, texture, and nutrients. With roasted veggies, hearty grains, creamy hummus, and tender chicken, it's the perfect meal to keep you feeling full and satisfied.
Serves
4
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
- 400g can of chickpeas
- 1 small sweet potato, cubed
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 small cauliflower, chopped
- 200g hommus
- Brown rice/quinoa
- 100g rocket leaves
- 400g shredded roast chicken
- Pomegranate seeds
- Juice from 1/2 lemon
Why You’ll Love This Salad:
Packed with Protein – Chickpeas and chicken make this salad satisfying and great for building muscle.
Rich in Nutrients – The roasted veggies, quinoa, and pomegranate are packed with vitamins, minerals, and antioxidants.
Customisable – Swap in your favourite veggies or protein to make it your own
Directions
- Preheat the oven to 200°C. Drain and rinse the chickpeas, then pat dry with a paper towel.
- Spread the chickpeas, sweet potato and cauliflower on a baking tray lined with baking paper and drizzle with olive oil. Season with salt, pepper, cumin and paprika. Roast in the oven for 20-25 minutes or until crispy.
- Cook the brown rice and quinoa according to packet instructions.
- Assemble the salad - add a dollop of hommus to the base of the salad bowl. Add a handful of rocket leaves, a scoop of cooked brown rice and quinoa, roasted sweet potato, cauliflower and chickpeas. Top with shredded roast chicken, pomegranate seeds and a squeeze of lemon juice.
Why You’ll Love This Salad:
Packed with Protein – Chickpeas and chicken make this salad satisfying and great for building muscle.
Rich in Nutrients – The roasted veggies, quinoa, and pomegranate are packed with vitamins, minerals, and antioxidants.
Customisable – Swap in your favourite veggies or protein to make it your own
Directions
- Preheat the oven to 200°C. Drain and rinse the chickpeas, then pat dry with a paper towel.
- Spread the chickpeas, sweet potato and cauliflower on a baking tray lined with baking paper and drizzle with olive oil. Season with salt, pepper, cumin and paprika. Roast in the oven for 20-25 minutes or until crispy.
- Cook the brown rice and quinoa according to packet instructions.
- Assemble the salad - add a dollop of hommus to the base of the salad bowl. Add a handful of rocket leaves, a scoop of cooked brown rice and quinoa, roasted sweet potato, cauliflower and chickpeas. Top with shredded roast chicken, pomegranate seeds and a squeeze of lemon juice.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Lunch
High-protein meals
Chicken
Sides
30 minutes or less