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White plate with roasted chickpeas with sliced avocado, roasted sweet potato and prunes with dressing on top on a white background.
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Chickpea Salad with California Prune Dressing

This Chickpea Salad with California Prune Dressing is the perfect healthy, warming meal that comes together in just 30-minutes!
Course dinner, lunch, Main Course, Salad, Side Dish
Cuisine American
Keyword Chickpea salad, Chickpea Salad with California Prune Dressing, easy salad, salad, salad recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 large servings
Author Lauren McNeill, RD

Equipment

  • High speed blender

Ingredients

To roast for the salad

  • 1 large sweet potato diced
  • 2 beets diced
  • 540 mL cooked chickpeas drained and rinsed if using canned
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp salt

For the dressing

  • 1/2 cup California Prunes
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 cup water Plus more as needed
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

To assemble for the salad

  • 142 g field greens
  • 2-3 chopped California Prunes optional
  • 1/4 cup walnuts or other nut of choice
  • 1/2 avocado sliced
  • 1 radish sliced thinly

Instructions

For the salad

  • Preheat oven to 450 F. Toss together diced sweet potato, beets and drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp garlic powder and 1/4 tsp salt and roast for 25-30 minutes until sweet potato and beets are fork tender.

For the dressing

  • Meanwhile, in a high-blender, blend together all dressing ingredients until smooth.

To assemble

  • Once sweet potato, beets and chickpeas are fully cooked, toss together with all remaining salad ingredients and California Prune dressing. Serve and enjoy!