Garbanzo and Roasted Sweet Potato Salad – Country Life Natural Foods
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Garbanzo and Roasted Sweet Potato Salad

Since being kids, parents have always told us the importance of eating our veggies.

"You need to eat your vegetables to grow"

"Eating carrots will give you good eyesight"

"Spinach will make you strong like Popeye!" 


Well, by now, we know there's a good reason our parents tried to persuade us with all kinds of motivation and bribery - Veggies are good for us!


"People who eat five servings of vegetables and fruit daily have 13 percent lower risk of all-cause death compared to people who eat two servings of fruit and vegetables per day," says Dong Wang, a faculty member at Harvard Medical School and Brigham and Women's Hospital in Boston, and one of the study's researchers. 


The Dietary Guidelines for Americans recommend 2½ cups of vegetables and two cups of fruit daily for overall health, which amounts to about nine servings per day. 


But often, this is hard to achieve! We get it! 


Luckily, with a bit of planning and effort, it is possible.


One way of ensuring you are already halfway there is to fill your lunch and dinner plate with 50% vegetables.


And when you throw in some exciting salads into the mix, it is even more reachable! 


Like this super tasty, super easy Garbanzo and Roasted Sweet Potato Salad. 


The sweet potatoes are complex carbs, meaning they have a lower GI, keeping you fuller for longer.


The garbanzo beans (chickpeas) provide protein and added fiber.


And the arugula is full of antioxidants and beneficial vitamins and minerals.


It's the perfect healthy meal!




Prep Time: 10  

Cook Time: 30 min

Serves: 4 (double recipe to serve 8)   




For Garbanzo  



Cube the sweet potato and roast at 400 F for about 20-30 min.

Drain garbanzo's well.

Add to a frying pan over medium/high heat. Drizzle with some olive oil. Add seasonings. Roast on the stove until golden. Watch them carefully, so they don't burn.  

Once garbanzo and sweet potato are ready let it cool down.

Add arugula and top with sweet potatoes, garbanzos, raisins, and pipits.

Drizzle with dressing and serve.  



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