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Whole Foods Plant-Based Chickpea Sweet Potato Salad with Feta over Spinach

Prep Time10 mins
Total Time10 mins
Servings: 3
Calories: 280kcal

Ingredients

For the salad:

  • 6 cups baby spinach
  • 15 oz. can chickpeas

For the sweet potatoes:

  • 2 medium sweet potatoes
  • salt & pepper to taste

For the dressing:

  • 1 Tbs. apple cider vinegar
  • ½ tsp. dijon mustard
  • 2 tsp. honey
  • salt & pepper to taste

Instructions

  • Dice sweet potatoes, toss with olive oil, salt & pepper.
  • Pour on a sheet pan and roast in over at 425° for 20 minutes or until tender when poked with a fork.
  • Make the dressing by whisking together cider vinegar, vegetable oil, mustard, honey, salt, and pepper.

For the salad:

  • Top spinach with sweet potatoes, chickpeas and dressing.

Nutrition

Serving: 3g | Calories: 280kcal | Carbohydrates: 54g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 534mg | Potassium: 1053mg | Fiber: 12g | Sugar: 9g | Vitamin A: 27023IU | Vitamin C: 21mg | Calcium: 155mg | Iron: 4mg