chickpea, sweet potato, spinach salad
This is a salad that can be eaten hot or cold, is surprisingly filling and can be eaten as a main or a side. I made extras tonight for quick lunches or dinners during the week.
I adapted this recipe from the Inspiration Salad in Slice – Health Inspired Food By Barb Davies and Jennifer Rallison. It’s an AMAZING cookbook! Every kitchen should have a copy!
- 1 cup millet
- 2 cups water
- 1 yam, chopped
- 1 small can of chickpeas
- 1/4 cup apple cider vinegar
- 2 tbsp oil (olive oil if the salad is hot, flax or hemp oil if it is cold)
- 3 green onions, chopped
- spinach (optional for base)
- sea salt and pepper to taste
Bring the water and millet to a boil, turn to simmer and add the sweet potato, place lid on pot and let cook for about 20 min. Once it is finished add the rest of the ingredients except the onions and spinach. If you are eating it cold wait to put the oil on until it is cooled. Serve over top of spinach and top with onions. And HOT SAUCE…if you’re into it. I’m into it.
If you’re feelin’ it add some soft goat cheese on top too! Otherwise this dish is gluten-free & vegan. I think it would be really tasty with some hemp seeds on top as well!
If I wasn’t full, I’d eat more right now…so tasty!