Roasted Sweet Potato Salad with Corn and Chickpeas
Prep:  30 minutes
Cook:  1 hour
Serves:  6
Average: 5 (2 votes)
Difficulty:
Cuisine:
Saved:
53
Recipe by: ZoOsh Foods
This easy roasted sweet potato salad with corn and chickpeas recipe is the perfect vegetarian salad recipe to enjoyed for lunch or dinner. This salad is also a delicious side salad to serve at a dinner party.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Roasted Sweet Potato Salad with Corn and Chickpeas
Ingredients:
Method:
  1. Place the sweet potato onto a lined tray, spray with oil and season with salt. Bake in a hot oven 200°C for 45-50 minutes, or until tender. Meanwhile, place the onions onto another lined tray, spray with oil and bake for 20-25 minutes
  2. Spray the corn with oil and chargrill in a hot pan or BBQ for 8-10 minutes. Slice the kernels off the cobs
  3. Cool the vegetables slightly then combine with corn and chickpeas. Drizzle the salad with the dressing and serve with the BBQ lamb cutlets
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.