Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 1 large sweet potato (about 300 grams) and cut it into 1-inch cubes, then place the cubes in a steamer basket over simmering water, ensuring the water does not touch the sweet potatoes.

2. 2

   Cover the steamer and cook the sweet potato cubes for 10-12 minutes, or until they are fork-tender but not mushy.

3. 3

   While the sweet potato steams, rinse and drain 1 can (400 grams) of chickpeas, roughly chop 2 cups of fresh spinach, thinly slice 1/4 red onion, and finely dice 1/2 red bell pepper.

4. 4

   In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 minced clove of garlic, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh mint, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.

5. 5

   Once the sweet potatoes are cooked, carefully remove them from the steamer and let them cool for 5 minutes, then transfer them to a large mixing bowl with the prepared chickpeas, spinach, red onion, and red bell pepper.

6. 6

   Pour the prepared lemon-herb dressing over the sweet potato and vegetable mixture, gently tossing to ensure all ingredients are evenly coated.

7. 7

   Divide the salad into two serving bowls and crumble 50 grams of feta cheese over each serving if desired before serving immediately.