Broccoli, sweet potato and chickpea pesto salad

Servings: Serves: 4 as a side, 2 as a main

Nutritional Information:

Per serving (484g)

Calories 418, Fat 13g, Saturates 1.8g, Carbohydrate 63g, Sugars 15g, Protein 16g, Salt 1.3g




Preheat oven to 200°C/400°F/Gas 6 and line a large baking tray with foil. Drizzle the sweet potato slices with 1 tbsp olive oil and 1 tsp garlic powder and place on the baking tray.


Toss the chickpeas in 1 tbsp olive oil and the smoked paprika and place on the same foil- baking tray as the sweet potato. Roast together for about 20-25 minutes.


While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine.


Once sweet potatoes are fork-tender and the chickpeas are golden brown remove from the oven and start to build your salad.


In a serving dish, lay the sweet potato, chickpeas, broccoli, cherry tomatoes, parsley and peppers then drizzle over the pesto sauce and serve. Season with salt and pepper if desired.


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