Winter salad with chickpeas and sweet potato

60 min


4 persons




0 / 5 (0 votes)


winter salad


  • 200 g sweet potato
  • 320 g cooked chickpeas
  • 100 g peeled almonds
  • 1 small bunch of kale
  • 1 avocado
  • 1 teaspoon chia seeds
  • 50 ml Borges extra virgin olive oil
  • 15 ml Borges vinegar
  • A pinch of curry (optional)
  • Salt and pepper
Borges modena balsamic vinegar

Modena Balsamic Vinegar

Borges extra virgin olive oil

Extra Virgin Olive Oil

Borges Olive oil for Indian cooking

Olive Oil For Indian Cooking

Step by step

  1. Step 1

    Roast the sweet potato in the oven, preheated to 200 ºC, for around 45 minutes. Cut it into cubes and set it aside.* 

  2. Step 2

    In a bowl, combine the chickpeas, peeled almonds (chop them if you like), kale, sliced avocado, and chia seeds. Add the diced sweet potato. 

  3. Step 3

    Prepare a vinaigrette by mixing the extra-virgin olive oil with the vinegar, curry, salt and pepper. Add the dressing to the bowl and toss. Serve at room temperature. 



    *Alternatively, you can roast the sweet potato the day before so that when you get home you can put the salad together in just 5 minutes. 

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