How do I make the pesto for this salad?

To prepare the pesto, combine parsley, garlic cloves, pine nuts, olive oil, lemon juice, salt, and pepper in a blender until the mixture is homogenous.

What is the best way to cook the sweet potatoes for this recipe?

Cut the sweet potatoes into cubes, season them with salt, pepper, and 1 tablespoon of oil. Mix by hand, then bake them on parchment paper at 350 degreesF until they are golden brown.

Can I use a different type of nut in the pesto?

The recipe specifically calls for pine nuts, which contribute a distinct flavor and texture to the pesto. While other nuts could be substituted, the original flavor profile would change.

What kind of lettuce should I use for this Pesto Salad?

The recipe specifies finely chopped lettuce, so a crisp variety like romaine or butter lettuce would be an excellent choice to complement the other ingredients.

How should I store any leftover Pesto Salad?

Given the fresh lettuce and pesto, it's best to store any leftovers in an airtight container in the refrigerator and consume within 1-2 days to maintain optimal freshness.

5 years ago

Pesto Salad with Chickpeas and Sweet Potatoes
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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A vibrant vegan pesto salad with roasted golden sweet potato cubes, chickpeas, and fresh green lettuce, garnished with sesame seeds and lemon zest, served in a white bowl.

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Pesto Salad with Chickpeas and Sweet Potatoes [Vegan]

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The good thing about salad is that you can "make it a salad" in the good sense! You can mix ingredients, textures, aromas and create dishes that can stand as a light main course! This salad combines cool greenery with baked sweet potato, crispy chickpeas and delicious parsley pesto. It is filling, very... Read More

Ingredients You Need for Pesto Salad with Chickpeas and Sweet Potatoes [Vegan]

For the Salad:

1 cup. (160 gr.) Boiled chickpeas
3 1/2 cups (350g) sweet potato
~3 cups (200g) lettuce, finely chopped
1 tablespoon lemon juice

For the Pesto:

1/2 cup (30g) parsley
2 cloves garlic
1 tablespoon pine nuts
3 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper
for garnish
1 tablespoon sesame
a little lemon zest

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How to Prepare Pesto Salad with Chickpeas and Sweet Potatoes [Vegan]

For the Pesto:

Combine all the ingredients in the blender until they are homogenous.

For the Sweet Potatoes:

Cut them into cubes, put them in a bowl, season with salt and pepper and add 1 tbsp. oil. Mix them by hand and place them in a pan lined with parchment paper. Bake them at 350°F until golden brown.