Spiced Apple Chickpea Sweet Potato Salad
For Fall, we’re thinking apple orchards, spiced cider, creamy cheese plates, and roasted veggies. And along with that, the toasty flavors of cinnamon, gouda, and honey found in our Spiced Apple Chopped Salad Kit. Want to warm it up even more? Try a mix of hearty quinoa and paprika-spiced roasted sweet potatoes and chickpeas. The steamy softness of these ingredients contrasts with the Salad Kit’s crunchy mix of cabbage, romaine, and shredded broccoli. You’ll get a hefty, nutritious salad that will keep you feeling full and cozy. Serve with pork loin or a nice steak and enjoy!
- Active Time:
- 20 minutes
- Total TIME:
- 45 minutes
- SERVINGS:
- 4
Ingredients
- 1 Taylor Farms Spiced Apple Chopped Salad Kit
- 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
Directions
- Cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
- Bake the sweet potatoes and chickpeas together. Preheat oven to 425°F and line a large baking sheet with parchment paper. In a bowl, toss sweet potato cubes and chickpeas with olive oil, smoked paprika, garlic powder, onion powder salt, and pepper. Spread in an even layer. Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are lightly crispy.
- Combine the salad. Prepare the Spiced Apple Chopped Salad Kit according to package instructions. Add the cooked quinoa and half of the roasted sweet potato–chickpea mixture. Toss gently to combine.
- Serve! Divide salad among bowls. Top with remaining roasted sweet potatoes and chickpeas for extra crunch.
Roasted Chickpeas for Salads & Snacks
Silky soft, but with a crunch…goldened, spiced, and full of protein. Chickplease. These are sure to be your new favorite salad topping, as well as your new favorite snack.
Roasting chickpeas by the tray-full is oh so easy. Just toss them in olive oil and whatever spices you love (for example: paprika, garlic powder, Everything seasoning, chili powder, salt & pepper—even cayenne if you like a little kick), spread them evenly across a cookie tray, and pop them in the oven.
You can store them for salads, serve them as aperitivo, or eat them by the handful. Plus kids love them, too! Send a baggie along in their lunchbox for a healthy snack.
If you’d like some creative recipe suggestions that include roasted chickpeas, we recommend an Avocado Ranch Chopped Salad with Roasted Chickpeas, a BBQ Maple Chickpea Salad in a Jar (that’s right, BBQ & maple syrup-roasted chickpeas!) or a Broccoli Caesar Salad with Crispy Chickpeas to start. They’ll have you saying, “More chickpeas, please!”
