Description
A colorful and nutritious pasta salad made with roasted sweet potatoes, chickpeas, and vibrant vegetables, all tossed in a bright turmeric dressing.
Ingredients
Scale
- 2 cups sweet potatoes, cubed
- 1 can chickpeas, rinsed and drained
- 8 oz whole grain or gluten-free pasta
- 1 tsp turmeric
- 1 bell pepper, diced
- 1/2 red onion, diced
- Fresh herbs (parsley or cilantro), chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Optional: Touch of honey or mustard
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and turmeric. Roast for about 25 minutes.
- Cook pasta according to package instructions, drain, and rinse.
- Prepare chickpeas as needed.
- Chop bell peppers, red onion, and herbs.
- In a bowl, whisk olive oil, lemon juice, salt, pepper, and any extras.
- In a large bowl, combine roasted sweet potatoes, pasta, chickpeas, vegetables, and herbs. Drizzle with dressing and toss gently.
- Taste and adjust seasoning if necessary.
- Serve immediately or chill in the fridge before serving.
Notes
Roasting sweet potatoes enhances their flavor. Adjust dressing to taste, and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta salad, sweet potato, chickpeas, turmeric, vegan salad
