There are two reasons why I came up with this salad:
1) Chickpeas. I’d barely eaten a chickpea before in my life up until I had my little nutrition awakening this spring, and now I cannot go two days without ’em. Chickpeas, where have you been all my life?? You’re so tasty! You’re so versatile! So easy to cook with! You give me so much energy! And you’re all so cute I just want to eat you all up!
2) Sweet potatoes. Oh my goodness… Another one of those vegetables I never really paid much attention to before because it looks a little bit like the most boring vegetable that ever existed in this galaxy when you pass by it in the grocery aisle. But peel it and roast it, and holy schmoly is that thing tasty. Sweet potato, I think you’re the most amazing thing that ever happened to food, ever. And the nutritional value in you just can’t be beat – you’re a total winner. Please marry me.
This is a salad I eat literally every week. It’s sweet, savoury, garlicky, hot or cold – whatever floats your boat – and insanely good for you. Give it a try and let me know what you think! And keep in mind that while the ingredients stay the same, it’s a little bit different every time how much I use of the different ingredients. Follow your own preferences, don’t be shy 😉
World Champion Sweet Potato-Chickpea Salad
1 large sweet potato
1 can of chickpeas (250 gr)
1 cup quinoa
1 small red onion
5 stalks of spring onion
3-5 cloves of garlic (or 1 of you’re a total wimp. I sometimes put 6 cloves in just to be sure, because I’m unstoppable when it comes to garlic.)
Feta cheese (optional)
Extra virgin olive oil
Sea salt & pepper
- Preheat oven to 350 F/200 C
- Peel the sweet potato and cut into bite-sized pieces. Put them in an ovenproof dish, coat with olive oil, and get some salt and pepper in there. Roast in the oven until soft – usually about 20-25 minutes. The reason you should roast it is because you keep most of the nutrients in the sweet potato, more so than if you cook it or heat it in a pan.
- Soak and rinse quinoa – do not skip this step! Soak+rinse 2-3 times or until the water is clear.
- The quinoa/water ratio is 1:2, so you cook it in 2 cups of water and bring to a boil. Then let it simmer for about 15 minutes, stirring occasionally, until the water is absorbed. Remove it from the stove, stir in a little olive oil+salt+pepper, cover it, and let it rest for a couple minutes.
- Chop up the red onion, spring onion, and garlic and rinse the chickpeas.
- In a large saucepan, sauté the onion and garlic before adding in the chickpeas after a few minutes. Add the spring onions last, turn down the heat, and let it simmer for about 5-10 minutes until the chickpeas are cooked.
- Rinse your spinach and put it in a large bowl. Crumble some feta cheese over it (this is optional, of course, but I’d like to know who says no to feta cheese? Obviously not someone related to me) and knock yourself out with extra virgin olive oil and salt+pepper.
- By now everything should be ready! That’s what I love about making this dish – the timing is just perfect. Mix everything in your large bowl and serve immediately. I think it’s best when it’s served warm because then the feta cheese is melts onto the spinach, but it’s also an awesome lunch served cold the next day.
My world champion salad! Hope you like it 🙂