Chickpea Salad with Sweet Potato, Onion & Chipolatas | Melissa Hemsley
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Chickpea Leftovers Salad

Meat

Chickpea Salad with Sweet Potato, Onion & Chipolatas

10

Mins

2

Serves

This leftover Chickpea salad with Sweet Potato, Onions and Chipolatas was something I rustled up so quickly with my friend when we had bits and bobs to use up! To make into a gorgeous veggie salad, simply don’t add the sausages!

If you don’t have any leftovers then roast up a tray of chipolatas, 1 chopped sweet potato and 1 onion for 20 mins in the oven at 220C. 

Method

  1. If you haven’t got leftovers, then get the oven up high to 220c and roast the chipolatas, sweet potato and onion for 20 – 25 mins while you prepare the rest of the salad
  2. Mix the dressing ingredients together in a small bowl and season to taste
  3. Make a layer of salad leaves on a medium platter and add the cucumber and radishes, saving some to garnish
  4. In a medium frying pan, dry toast the smoked paprika for 30 seconds then add the drained chickpeas and a pinch of sea salt and toss together for 1 min until hot and going golden, add the maple syrup, stir and take off the heat
  5. Roughly chop the chipolatas and pile them with the onion, sweet potato and chickpeas in the middle of the platter then garnish with the remaining radishes & cucumber & drizzle over the dressing

Ingredients

  • 300g cooked chipolatas or sausages, roughly chopped
  • 1 large roasted sweet potato (or carrots / squash / beetroot), roughly chopped
  • 1 roasted onion or use some chopped fresh onion/ spring onion
  • 100g rocket or other leaves
  • 1 x 400g tin of cooked chickpeas, 280g drained weight
  • 1 tsp smoked paprika
  • 2 tsp maple syrup or honey
  • ½ a cucumber, sliced
  • 1 handful radishes, finely sliced
  • Sea salt & pepper
    Dressing
  • 4 tbs extra virgin olive oil
  • ½ lemon juiced and zested
  • 1 garlic clove finely chopped
  • Sea salt & pepper

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