Sweet Potato & Pistachio Salad

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30 Minutes | Makes 4 Servings


Toss chickpeas and all vegetables in olive oil, salt, pepper, turmeric, ginger, cinnamon and paprika.

Roast at 400°F for approximately 12-15 minutes or until tender to the bite.

Remove from heat, allow to cool slightly, add lemon juice, raisins, pistachios, herbs and season to taste.

Serve on a bed of Pea Shoots with a drizzle of olive oil. 



Quantity Item
1 Package GoodLeaf Pea Shoots
1 Can Chickpeas, drained and rinsed
1 Medium Sweet Potato, peeled and diced
1 Cup Butternut Squash, peeled and diced
1/2 Red Pepper, diced
1/2 Orange Pepper, diced
1 Small Red Onion, peeled and diced
1 Cup Cauliflower, chopped
1 Cup Pistachios, shelled, rough chopped
1 Cup Raisins
2 Cloves Garlic, peeled and minced
1 tbsp Paprika
1 tsp Cinnamon
1/4 tsp Turmeric
1/4 tsp Ground Ginger
Juice of half a Lemon
Fresh Mint, chopped
Fresh Cilantro, chopped
Fresh Parsley, chopped
Salt and Pepper, to taste
Olive Oil

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