“Delightful Vegan Chickpea Salad Bowl with Sweet Potato Fries – A Perfect Balance of Flavors and Textures”
A flavorful american lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed 2 medium sweet potatoes 1 large cucumber 1 red bell pepper 1 cup cherry tomatoes 2 cups mixed greens 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 avocado, sliced 3 tbsp lemon juice 2 tbsp olive oil Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and slice sweet potatoes into thin fries. Toss with a little olive oil, salt, and pepper, then spread on a baking sheet lined with parchment paper. Bake for 25 30 minutes until golden brown and crispy. Meanwhile, prepare the chickpea salad by mashing half of the chickpeas and leaving the other half whole. In a medium bowl, mix mashed and whole chickpeas, diced cucumber, chopped red bell pepper, halved cherry tomatoes, parsley, and cilantro. Add lemon juice, olive oil, salt, and pepper to taste. Mix well and set aside.
Chef’s Insight
The key to this recipe is achieving the perfect balance of textures, from the creamy chickpea salad and avocado slices to the crispy sweet potato fries.
Notes
Feel free to adjust the seasoning according to your taste preferences.