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Winter salad with chickpeas and sweet potato

60 min


4 persons




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Ensalada de garbanzos y boniato


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

Extra Virgin Olive Oil

Balsamic Vinegar of Modena – Golden Edition

Balsamic Vinegar of Modena

Apple Balsamic Vinegar

Toasted Almonds

Almonds – fried and salted

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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