Sweet Potato Chickpea Salad have a High Protein of 25 grams per serving. This Sweet Potato Chickpea Salad are very healthy and nutritious with roasted, crunchy and tasty texture that you can eat as a light side dish. It can be considered as vegetarian recipe that is perfect for your healthy eating habits.
Roasted Sweet Potato and Chickpea Salad Recipe by Jesse Szewczyk
Benefits of Sweet Potatoes & Chickpeas by Kale World
Sweet potato have significantly more Vitamins A, E, C than chickpeas. Chickpeas are a good source of Zinc, Phosphorus. Chickpeas are a great source of Iron. Sweet potato are a good source of Vitamin E, Pantothenic Acid, Vitamin B6, Iron. Sweet potato are a great source of Vitamin C. Sweet potato are an excellent source of Vitamin A.
Protein in Sweet potatoes by cheatsheet
They are great sources of protein, but they’re also full of essential vitamins and minerals. They might even help you manage your stress. Live Science says sweet potatoes are great sources of magnesium, a mineral that can help keep you calm while anxious. A baked sweet potato instead of a white potato also provides beta-carotene, in addition to its 2 grams of protein per cup. Beta-carotene helps keep your immune system strong, decreasing your risk of disease.
Protein in Chickpeas by Livestrong
Your body needs the macronutrient protein to build muscles and other tissues. Animal sources supply the largest amounts of protein, but they also contain saturated fat, which puts you at risk for heart disease if consumed in excess. The recommendation for protein is 46 grams daily for women and 56 for men; more active people or those needing to build muscle may require more, says Harvard Health Publishing.
Beans and legumes, including chickpeas, offer a good alternative source of protein, whether you’re full-on vegetarian or simply trying to reduce your meat intake. A half-cup of cooked chickpeas gives you about 8 grams of protein, or 15 percent of the DV, while canned chickpeas offer slightly less, with about 6 grams. At the same time, these servings supply only a trace amount of saturated fat.
Sweet Potato Chickpea Salad High Protein
- 2 medium sweet potatoes , cut into ½-inch thick half-rounds, skin-on
- 1 cup extra-virgin olive oil , divided
- ¾ teaspoon kosher salt , divided
- ¼ teaspoon ground black pepper
- 1 can (15 ounces) chickpeas , drained
- ¼ teaspoon chili powder
- ¼ cup balsamic vinegar
- 4 cups baby arugula
- ½ cup crumbled feta
- ½ cup pomegranate seeds
- ¼ cup roughly chopped mint
- Preheat oven to 400°F. Toss sweet potato slices with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on one half of a sheet tray divided with tin foil. Toss chickpeas with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon chili powder and place on other half of sheet tray. Place sheet tray in oven and bake until potatoes are tender and chickpeas are golden, about 20 minutes. Cool completely and set aside.
- Meanwhile, prepare balsamic vinaigrette by combining remaining ¾ cup olive oil with balsamic vinegar and seasoning to taste with salt and pepper (if making ahead of time, give it a stir before serving). In a large bowl, combine arugula, feta, pomegranate seeds, mint, roasted sweet potatoes, and chickpeas. Dress, to taste, with balsamic vinaigrette and serve immediately.