Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings

Ingredients

  • 2 Sweet Potatoes scrubbed (about 1 1/4 lbs)
  • 3 tbsp Canola Oil divided
  • 1/2 tsp chili powder
  • 1/8 tsp Salt
  • 1 can (19 oz) Chickpeas drained and rinsed (unsalted)
  • 2 tbsp White Wine Vinegar
  • 2 tbsp Parsley fresh, chopped
  • 2 tbsp Mint or Basil chopped
  • 1/4 cup Gouda Cheese (light) diced

Instructions

  • Cut sweet potatoes in half crosswise then in half again lengthwise. Cut each into thin wedges and place in a large bowl. Toss with 2 tbsp (30 mL) of the oil, chili powder and salt. Place on greased grill over medium heat and grill ,turning occasionally for about 10 minutes or until lightly charred and tender. Return to bowl and add chickpeas.
  • In a small bowl, whisk together remaining 1 tbsp (15 mL) of oil and vinegar. Drizzle over potato mixture and add parsley, basil and cheese. Toss well to combine.
Nutrition Facts
Grilled Sweet Potato and Chickpea Salad
Serving Size
 
258 g
Amount per Serving
Calories
310
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
5
mg
2
%
Sodium
 
150
mg
7
%
Potassium
 
212
mg
6
%
Carbohydrates
 
53
g
18
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
7
g
14
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: For a chunky version of the salad, chop the grilled sweet potatoes and toss with chickpeas.
Recipe developed by Emily Richards

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