Quinoa, Roasted Chickpea and Sweet Potato Salad with Feta

March 8, 2021

My oh my is this my favourite salad! I owe credit for the recipe to my partner who started making this earlier this year for his packed lunches.

This FODMAP Friendly salad is perfect served slightly warm or cold. It's incredibly nutritious and unbelievably tasty!

The ingredients are Low FODMAP, but if onions aren't an issue for you, some fresh red onion would go fabulously with this salad.

This recipe can be enjoyed with or without a dressing. Our local health food store has a wonderful salad dressing that is free from gluten, onion and garlic.

Variations

If you want to cook this on the reg but want to mix it up a little, here are some suggestions you can try:

Spice it up - Add some chilli flakes at the end, or cut up some fresh chilli and cook it with the capsicum

Flavour varieties - Coat the sweet potato and chickpeas in your favourite spices before cooking. If you want to try a mexican spice mix, or paprika and cayenne

Dress it up - This recipe goes wonderfully with a fresh and tangy dressing, try a zesty lemon vinaigrette, or drizzle with honey mustard

Dietary Requirements:

This recipe was created by my partner who follows a Low FODMAP diet! Just be aware of your capsicum and chickpea quantities.
It can be altered for those with a lactose intolerance by omitting the feta, and is entirely suitable for those who are gluten free.
And those following a pescatarian, and vegetarian diets, this is a great lunch recipe for you! It can also be altered to suit a vegan diet by omitting the feta.

Quinoa, Roasted Chickpea and Sweet Potato Salad with Feta

Prep Time: 15 mins

Cooking Time: 40 mins

Serves: 4

Super yummy salad that is perfect for a packed lunch

Ingredients

1 cup of quinoa
1 large sweet potato, cut into 1cm pieces
1 can of chickpeas, drained and rinsed
200g block of feta, crumbled (omit for lactose free and vegan)
1 large capsicum, cut into 2 x 1cm pieces
1 large cucumber or 2 Lebanese cucumber, cut into 1cm pieces
1 lime
a piece of ginger approx 10cm x 5cm
a bunch of coriander (use parsley if you hate coriander!), finely chopped
salt and pepper
olive oil

Method

Preheat oven to 200°C (400°F). Line a baking tray with baking paper. Toss sweet potato chunks in olive oil and sprinkle with salt and pepper. Spread the potato pieces over the tray leaving space between each piece. Cook for about 25-35 minutes, tossing every 15 mins. The potato is ready when you pierce with a fork and it’s soft all the way through.
Do the same with the chickpeas on a separate baking tray. We’re keeping them apart as the cooking times may vary between the two. The chickpeas will be ready around the same time as the potato, the longer you keep them in, the crispier they’ll be.
Cook the quinoa as per packet instructions.
Combine capsicum and grated ginger, and coat with olive oil. Cook on a fry pan on medium heat, stirring every now and then. When capsicum starts to get a little bit of brown/black colourations on it, remove from heat.
Toss all the ingredients in a big bowl and drizzle with lime, and add salt and pepper to taste