Chickpea & Sweet Potato Rainbow Salad

Rainbow Salad

Serves: 4 | Prep time: 20 minutes minutes | Cook time: 30 minutes


  • 1 sweet potato, diced
  • 2 tablespoons extra virgin olive oil
  • 1 can chickpeas, drained and rinsed (400g)
  • 1 tablespoon paprika, ground
  • 3 cups mixed lettuce leaves
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, halved
  • ¼ purple cabbage, chopped
  • ¾ cup sprouts
  • 4 eggs
  • Pepper to taste



  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 lemon


  1. Preheat oven to 200 degrees Celsius.
  2. Place sweet potato on a lined baking tray and drizzle with 1 tablespoon olive oil. Place in oven and roast for 20 minutes or until soft.
  3. After the sweet potato has been roasting for 10 minutes, add chickpeas to a lined baking tray, drizzle with 1 tablespoon of olive oil and season with paprika.
  4. Meanwhile, to prepare salad, lay mixed lettuce leaves on the bottom of a bowl or plate. Compile the salad ingredients on top (avocado, cherry tomatoes, cabbage and sprouts).
  5. Five minutes before sweet potato and chickpeas have finished baking, place eggs in a saucepan and cover with water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer gently for 3 minutes. Remove eggs from pan and run under cool water. Carefully remove shell and add to salad.
  6. Add all the dressing ingredients in a small jar and mix to combine.
  7. Add eggs, sweet potato and chickpeas to salad and mix in salad dressing. Season with pepper to taste.


  • For more salad recipe ideas click here.
  • For more information on the health benefits of chickpeas click here.