Vegan Persian Chickpea and Sweet Potato Salad
Ingredients
- 250g Merchant Gourmet Glorious Grains
- 300g (approx 2) sweet potatoes
- 400g can chickpeas
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground cardamom
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 1 lemon halved
- 3 tbsp flaked almonds
- 3 tbsp pomegranate seeds
- Fresh mint and/or coriander
Preparation
Preheat the oven to 180°C
Drain the chickpeas and lay on a baking tray lined with parchment paper, then place in the oven for 5 minutes
Peel the sweet potatoes and cut them into cubes approximately 2cm square, add them to the baking tray with the chickpeas, spices, garlic, and lemon halves, drizzle with olive oil, and toss
Return the tray to the oven for 20 minutes
Add the flaked almonds to the tray and return to the oven to toast
Warm the Glorious Grains in a saucepan with a splash of water for a couple of minutes or tear a 2cm opening at the top of the pouch and microwave for 45 seconds at 900W
Combine all the ingredients from the tray with the Glorious Grains in a bowl and finish with fresh mint, coriander, pomegranate seeds, and a squeeze of the roasted lemons
