Chickpea and Sweet Potato Salad

Aaj Pakao Chole – 1 Packet

2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
½ cup olive oil (120 ml)
¼ cup lemon juice (60 ml)
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
Salt, to taste
Pepper, to taste
3 oz mixed greens (85 g)
¼ cup fresh parsley (10 g), chopped
¼ cup fresh cilantro (10 g) chopped
Dried cranberry, for garnish, optional
  • Preheat the oven to 425ºF (220ºC)
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet
  • Peel and slice the onion and set aside
  • Add the Aaj Pakao Chole/chickpeas to the other half of the baking sheet
  • In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well
  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly
  • Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion
  • Add the parsley, cilantro, and remaining dressing and toss to combine
  • Top with dried cranberries, if using & enjoy the dish!