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Egg Salad with Roasted Sweet Potato & Chickpea Recipe
There’s plenty of ways to make egg salad, but this chickpea, sweet potato and egg salad takes it to the next level. We’ve made it easier and more scrumptious with the addition of a few unique extras that make all the difference! The roasted potato adds sweetness, and the crispy chickpeas give it a delightful crunch. The vinaigrette, tomatoes, and vibrant broccolini finish it off with freshness, creating a delicious taste sensation. This egg and sweet potato salad recipe is filling and delicious, the perfect go-to for a lunch you’ll remember!
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Add to favourites Ingredients
Salad
¼ medium sweet potato, roasted
½ cup chickpeas
1 tsp extra virgin olive oil
½ small bunch of broccolini, blanched
2 eggs, boiled
1 cup baby spinach
½ cup cherry tomatoes, chopped
¼ red onion, thinly sliced
Pinch of paprika
2 tbsp homemade vinaigrette salad dressing
Vinaigrette Dressing
½ cup extra virgin olive oil and ½ cup balsamic vinegar
Pepper and chilli flakes (optional)
1 tsp mustard of your choice eg Dijon
½ lemon, squeezed
Method
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Step 1
Prepare the vinaigrette dressing by combining all ingredients in a small jar and shake until combined. Keep sealed in the refrigerator
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Step 2
Place segments of sweet potato on a baking tray and season with paprika and oil. Bake in a medium oven for 20 minutes. Add chickpeas to the tray in the final 5 minutes
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Step 3
Boiled eggs until desired firmness. 4-6 minutes
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Step 4
When boiled, place in iced water to stop the cooking process. Return the pan to a medium heat stove. Place broccolini into boiling water and blanch for 30-40 seconds. Drain into iced water
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Step 5
Assemble salad by combining all vegetables and toss with salad dressing
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Step 6
Finish by cutting boiled eggs in halves and placing them on top
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Additional Comments
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Boil eggs a day in advance and store them in the fridge for quicker preparation.
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