Chickpea Salad with Sweet Potato Fries - quick, vegan, gluten-free, and yummy!
This simple chickpea salad and sweet potato fries makes a satisfying gluten-free, vegan meal. It is lightning-fast -- and delicious!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Author: Valerie Mates
Ingredients
Chickpea Salad
3-4cans of chickpeasrinsed in a strainer (those are 15-ounce cans)
1batch homemade Beannaise - a quick blend made mostly of oil and white beans
1cupchopped pecansyou can substitute walnuts, but sometimes they turn the salad purple! (for nut-free, you can leave them out or substitute pumpkin seeds or sunflower seeds)
2-3celery stalksminced
optional: 1/2 teaspoon smoked paprika
optional: a drizzle of sesame oil
optional: a chopped avocado
optional: 1/4 cup of dried fruitsuch as dried cherries
optional: 1 cup shredded carrots
Sweet Potato Fries:
2poundsof sweet potatoes
salt
oil
Instructions
Preheat the oven to 425 degrees.
Rinse the sweet potatoes and cut out any bad spots. Cut them into big hunks, then cut them into french-fry shapes. (This is super quick if you use a food processor attachment for slicing.)
Put the sweet potatoes on a nonstick cookie sheet. Add about a teaspoon of salt and 2-4 tablespoons of oil.
Toss the sweet potatoes with the salt and oil, then place them on the top shelf of the oven. It's fine to put them into the oven even if it is not yet fully preheated.
Bake for about 20 minutes, taking them out from time to time to stir.
In a big bowl, mix the chickpeas, beannaise, and all of the other Chickpea Salad ingredients except for the optional avocado -- add that as a topping at the end, if you are using it.
When the sweet potato fries are turning golden, remove them from the oven.
Serve each person a pile of sweet potato fries and a scoop of chickpea salad!