Chickpea & Sweet Potato Rainbow Salad

Ingredients

• 1 sweet potato, diced
• 2 tablespoons Cobram Estate Extra Virgin Olive Oil
• 1 can chickpeas, drained and rinsed (400g)
• 1 tablespoon paprika, ground
• 3 cups mixed lettuce leaves
• 1 avocado, sliced
• 1 punnet cherry tomatoes, halved
• ¼ purple cabbage, chopped
• ¾ cup sprouts
• 4 eggs
• Pepper to taste

Dressing

• ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 lemon

Method

1. Preheat oven to 200 degrees Celsius.
2. Place sweet potato on a lined baking tray and drizzle with 1 tablespoon Cobram Estate Extra Virgin Olive Oil. Place in oven and roast for 20 minutes or until soft.
3. After the sweet potato has been roasting for 10 minutes, add chickpeas to a lined baking tray, drizzle with 1 tablespoon of Cobram Estate Extra Virgin Olive Oil and season with paprika.
4. Meanwhile, to prepare salad, lay mixed lettuce leaves on the bottom of a bowl or plate. Compile the salad ingredients on top (avocado, cherry tomatoes, cabbage and sprouts).
5. Five minutes before sweet potato and chickpeas have finished baking, place eggs in a saucepan and cover with water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer gently for 3 minutes. Remove eggs from pan and run under cool water. Carefully remove shell and add to salad.
6. Add all the dressing ingredients in a small jar and mix to combine.
7. Add eggs, sweet potato and chickpeas to salad and mix in salad dressing. Season with pepper to taste.

Recipe from our friends at The Biting Truth