A warm salad that’s filling and delicious, with the perfect combination of textures, this winter chickpea salad is filled with t your favorite roasted root veggies. Bulk roast and prepare for lunches or serve over winter greens like spinach and kale for a hearty – at–home lunch.

Winter Chickpea Salad Recipe

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4 - 6

INGREDIENTS

2 sweet potatoes, chopped
4 gold potatoes, cubed
3 cups brussels sprouts, halved
4 cups chickpeas
½ red onion, thinly sliced
½ cup walnuts, toasted and chopped
¼ cup parsley, chopped

Dressing

1 shallot
1 garlic clove
¼ cup apple cider vinegar
½ cup extra virgin olive oil
½ tsp sea salt
1 tbsp maple syrup
1 tbsp tahini

INSTRUCTIONS

1. Preheat the oven to 425 degrees. Prepare 2 baking sheets with your roasting vegetables – sweet potatoes, potatoes, and brussels on another one. Drizzle with olive oil and roast until cooked, approximately 20 minutes.

2. In a big mixing bowl, combine chickpeas, red onion and walnuts.

3. In the meantime, add your dressing ingredients to a blender. Blend until emulsified.

4. Once your veggies are finished roasting, combine them with the chickpeas and pour your dressing over top. Add your parsley and stir to combine. Enjoy warm or divide into glass storage containers for lunches.

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