Sweet Potato, Asparagus, Chickpea and Hazelnut Salad
This nutritious salad is low in saturated fat and salt, and it is suitable for vegetarians and vegans, coeliacs and those with an allergy to dairy or eggs! The salad is a great accompaniment for dinner or as a stand alone light lunch.
- 25 Minutes
- Easy
- 2
Ingredients
Sweet Potato 200 g
Asparagus 100 g
Hazelnuts 50 g
Chickpeas 70 g
Mixed Leaves 75 g
Cherry Tomatoes 100 g
Juice of a Lemon 10 ml
Olive Oil 10 ml
Instructions
1. Pierce the sweet potato with a fork and then cook it in boiling water until it's tender (about 20 minutes). Drain and allow to cool a little before cutting into thick slices.
2. Steam the asparagus until tender. Arrange the assorted lettuce on a plate or in a bowl, and loosely mix in the tomatoes and chickpeas.
3. Layer the potato and asparagus over the top, and finally sprinkle the chopped hazelnuts.
4. Just before serving, drizzle over the dressing and gently turn into the salad.
