Arugula, Chickpeas and Sweet Potatoes Salad with Pasta

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Arugula, Chickpeas and Sweet Potatoes Salad with Pasta
This vegetarian salad recipe is full of different flavors and nutrients. Soft chick peas, whole wheat pasta rich in protein, fresh arugula, roasted sweet potatoes, tangy dried cranberries, crumbled cheese topped with sweet and tangy dressing brings many different flavors to the salad.
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Ingredients
For Dressing:
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Ingredients
For Dressing:
Instructions
  1. Cook the pasta according to package instructions. Preheat oven to 425 deg F.
  2. Take sweet potatoes in a bowl and toss it with olive oil, salt and pepper. Microwave it for 5 minutes by stirring in the middle. Now transfer this to the oven and let it roast for another 10-15 mins or until tender. Flip the sides of the sweet potatoes through the halfway.
  3. Make the dressing by whisking all the dressing ingredients together in a bowl until mixed properly.
  4. Drain and rinse the chick peas. Add in pasta, chickpeas, arugula, dried cranberries, pepitas and roasted sweet potatoes. Drizzle the dressing on top and toss gently.
  5. Top it up with crumbled cheese and serve. You can serve this salad either hot or cold.
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