15 oz chickpeas (425 g), 1 can, rinsed and drained
½ cup olive oil (120 mL)
¼ cup lemon juice (60 mL)
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
pepper, to taste
3 oz mixed greens (85 g)
¼ cup fresh parsley (10 g), chopped
¼ cup fresh cilantro (10 g), chopped
dried cranberry, for garnish, optional
Nutrition Info
Calories 548
Fat 29g
Carbs 61g
Fiber 13g
Sugar 15g
Protein 12g
How to Make It
1. Step
Preheat the oven to 425ºF (220ºC).
2. Step
Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
3. Step
Peel and slice the onion and set aside.
4. Step
Add the chickpeas to the other half of the baking sheet.
5. Step
In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
6. Step
Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
7. Step
Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
8. Step
Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
9. Step
Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
10. Step
Add the parsley, cilantro, and remaining dressing and toss to combine.
