Roasted Sweet Potato & Chickpea Salad with Chorizo

Hi there,

I hope you are having a beautiful day!

It once again looks glorious out there today, so I’m heading out for a nice long walk with my little one, before taking him to see his Grandparents this afternoon. It’s beautiful watching his little face light up when he sees them!

Today’s recipe is this rich, warm salad that can be eaten in the summer or winter. Roasting chickpeas really brings out the flavour in them, and you can spice it to your own liking, so you could go for bolder flavours in the winter, and a bit lighter in the summer. Roasted sweet potato is always a winner, and the addition of light leaves and bold chorizo works so well in this dish.

I like the spiciness of the chorizo, but leave this out for little ones, or you may face some sore tummy’s! The rest of it can be eaten by all, but you may want to add a little salt for adults, and gently mash the roasted chickpeas together for little ones.

I’m going to be doing quite a few salads this week, as I have a fridge full of fresh foods that need to be eaten! I hate food waste, and try my best to use everything I can. Even if it is a little out of date, there are still some ways to use certain foods in another way. I’m thinking of doing a separate section on the blog about reducing food waste, and how to get the most out of your foods. What do you think? Would this be useful for you? Let me know in the comments below, and I’ll follow your lead.

I hope you enjoy your day.


Natalie x

Ingredients (serves 3-4):

400g Can of Chickpeas, drained
3 Medium Sweet Potatoes, cubed
100g Chorizo, cut into circles
100g Mixed Salad Leaves
3 tbsp. Olive Oil
Raspberry Vinegar (Or any vinegar you like for dressing)
1 tsp Smoked Paprika


  1. Preheat the oven to 180°C, and spread the sweet potato cubes and chickpeas on separate trays. Drizzle over a tbsp. olive oil on each, and grind a little pepper over the top. Scatter 1/2 tsp of smoked paprika over each of them, then mix them so they’re completely covered. Place them into the oven, and roast for 30-35 minutes.
  2. With about 5 minutes to go before the sweet potato and chickpeas are ready, cook the chorizo in a frying pan or wok on a medium heat for a few minutes on each side until golden.
  3. Lay the salad leaves on the plate, put the sweet potato and chickpeas over the top, then top with the chorizo. Drizzle a little vinegar and the remaining tbsp. olive oil. Enjoy warm.

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