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Chickpea, Sweet Potato and Roasted Cherry Tomato Salad

A delicious and heart salad as we start moving into Autumn. This is a wonderful dish on it's own or is fantastic with some grilled halloumi on the side!

Serves 2


  • 1 Can Chickpeas

  • 1 Medium Sweet Potato

  • Handful of Cherry Tomatoes

  • 5-10 Cremini Mushrooms

  • 1 Avocado

  • 2 Tbsp Pine Nuts

  • Roughly 3 cups of Rocket

  • Handful of Basil

  • 2 Tsp Zaatar

  • 1 Tsp Spicy Paprika

  • 1/2 Tsp Chilli Flakes

  • 1/2 Lime

  • Olive Oil

  • Salt & Pepper to taste


  • Heat the oven to 200°C fan. Cut the sweet potato into small chunks and arrange in a single layer in a large baking tray, season with salt and pepper, drizzle with olive oil, then sprinkle with za’atar, paprika, chilli flakes. Toss to coat, then roast for 25 minutes.

  • Slice the cherry tomatoes in half and coat in olive oil, season with salt and pepper (you can also add a bit of oregano or garlic if you like,) Lay on a lined baking tray and roast for 25 mins, or until fragrant.

  • Toast the pinenuts in a pan for 3-5 minutes or until golden - leave aside to cool.

  • In the meantime you can prepare the rest of the salad. In a serving bowl mix the rocket, chickpeas, basil, sliced crimini mushrooms, and avocado.

  • Once the potatoes and tomatoes are done roasting, let cool for a few minutes. To serve, mix potatoes and tomatoes into the salad mix, dress with olive oil and lime.


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