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Chickpea and Sweet Potato Salad recipe

Italian Dietician Lauren Marino's Chickpea and Sweet Potato Salad recipe is packed full of flavour! Lauren always aim for her lunch to follow the healthy plate model and this dish does just that. The healthy plate model is made up of 1/2 a plate of non-starchy veggies/salad, 1/4 plate of low GI carbohydrates, and 1/4 plate of protein. This recipe is great to make up and have for throughout the week for lunch!


Serves 4


  • 2 x medium sweet potato diced

  • 2 onions cubed

  • 1 bunch of broccolini, chopped into 3cm segments

  • 1/2 an avocado

  • 1 tin of chickpeas, drained

  • 120g baby spinach

  • 1/2 cup chopped coriander

  • 2 tsp cumin

  • 1 tsp garlic powder

  • 2 tsp paprika

  • 2 tbsp sesame seeds



1. Coat the potato and onion in cumin, garlic and paprika and a drizzle of extra virgin olive oil and place in the air fryer for 20 minutes (or oven at 180c for about 30 mins). Steam the broccolini by placing in a medium bowl, covering with a plate or glad wrap and microwaving for 3 minutes

2. In a large bowl, combine the broccolini, avo, spinach, coriander and chickpeas. Add the air fried potato and onion once they're cooked.

3. I topped mine with a decent sprinkle of sesame seeds and tzatziki as a dressing.


Find out what this recipe creator and Dietitian Lauren Marino eats in a day by reading her Day On A Plate!


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