Grilled Sweet Potato, Orange, and Chickpea Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
51%
Grilled Sweet Potato, Orange, and Chickpea Salad
45 min.
6
218kcal

Suggestions

This grilled sweet potato, orange, and chickpea salad is a delicious and healthy dish that's perfect for a summer barbecue or potluck. The sweet potatoes are grilled to perfection, adding a smoky flavor and a nice char to the dish. The oranges provide a refreshing burst of citrus, while the chickpeas add a satisfying protein-packed crunch. This salad is not only tasty but also packed with nutrients, offering a good source of vitamins A, C, and K, as well as manganese and fiber. It's also vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive option for various dietary needs.

The preparation is simple and straightforward. The sweet potatoes are first microwaved to soften, then grilled to achieve those beautiful char marks. The dressing is a light and tangy mixture of orange juice, rice vinegar, sesame oil, and soy sauce. Finally, everything is tossed together with scallions for a fresh finish. This salad is best served as a side dish, but you can also enjoy it as a light lunch or dinner. It's perfect for those looking for a nutritious and flavorful option to bring to their next gathering.

Ingredients

  • 15 ounce garbanzo beans rinsed drained canned
  • teaspoons soy sauce reduced-sodium
  •  navel oranges 
  • tablespoon rice vinegar 
  • 0.3 teaspoon salt 
  •  spring onion light white green thinly sliced
  • tablespoon sesame oil 
  • 1.5 pounds sweet potatoes and into 

Equipment

  • bowl
  • knife
  • whisk
  • grill
  • microwave
  • grill pan

Directions

  1. Microwave potatoes on high for 12 minutes.
  2. Transfer to a bowl of ice water to cool. Peel and slice potatoes 1/2-inch thick; reserve.
  3. With a sharp knife, remove peel and thick white pith from oranges; reserve juice in a bowl. Halve and slice crosswise into 1/2-inch-thick half moons, reserving juice.
  4. Transfer 3 tablespoons of collected juice into a bowl; whisk in vinegar, sesame oil, soy sauce, and salt; reserve.
  5. Spray grill pan with cooking spray; heat over medium-high until hot. Cook potatoes until grill marks appear, turning once (3-5 minutes per batch).
  6. In a large serving bowl, toss potatoes with chickpeas, oranges, scallions, and dressing.

Nutrition Facts

Calories218kcal
Protein10.89%
Fat15.47%
Carbs73.64%

Properties

Glycemic Index
30.06
Glycemic Load
13.95
Inflammation Score
-10
Nutrition Score
18.389565217391%

Flavonoids

Hesperetin
15.31mg
Naringenin
4.97mg
Apigenin
0.01mg
Luteolin
0.51mg
Kaempferol
0.1mg
Myricetin
0.04mg
Quercetin
0.79mg

Nutrients percent of daily need

Calories:218.17kcal
10.91%
Fat:3.89g
5.99%
Saturated Fat:0.51g
3.19%
Carbohydrates:41.69g
13.9%
Net Carbohydrates:33.46g
12.17%
Sugar:10.84g
12.04%
Cholesterol:0mg
0%
Sodium:418.01mg
18.17%
Protein:6.17g
12.33%
Vitamin A:16331.14IU
326.62%
Vitamin C:45.29mg
54.9%
Manganese:0.91mg
45.55%
Fiber:8.23g
32.91%
Vitamin B6:0.63mg
31.69%
Potassium:622.91mg
17.8%
Copper:0.31mg
15.65%
Folate:58.57Β΅g
14.64%
Magnesium:57.56mg
14.39%
Vitamin K:14.78Β΅g
14.07%
Phosphorus:131.19mg
13.12%
Vitamin B5:1.31mg
13.12%
Vitamin B1:0.16mg
10.85%
Iron:1.77mg
9.82%
Calcium:93.97mg
9.4%
Vitamin B2:0.12mg
7.31%
Zinc:0.92mg
6.15%
Vitamin B3:1.07mg
5.36%
Vitamin E:0.47mg
3.15%
Selenium:2.16Β΅g
3.08%
Source:My Recipes