Embark on a flavor adventure with this Curried Chickpea Sweet Potato Salad with Mango Salsa! This vibrant dish features tender chickpeas and roasted sweet potatoes tossed in a fragrant curry dressing, all topped with a refreshing and sweet mango salsa. It’s perfect for a satisfying lunch, light dinner, or a potluck side dish.
Ingredients:
- For the Salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 red onion, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- Chopped fresh cilantro, for garnish
- For the Curry Dressing:
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- For the Mango Salsa:
- 1 ripe mango, diced
- ½ red onion, diced
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1 tablespoon lime juice
- Chopped fresh cilantro
Instructions:
- Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with a tablespoon of olive oil and a pinch of salt and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender-crisp.
