PP Sweet Potato and Chickpea Salad
Chef: Anthony Dissen
Makes: 4-6 servings
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr
INGREDIENTS
¼ c prepared mustard
½ t sea salt
¼ t ground black pepper
¼ c red wine vinegar
3 cloves garlic, minced
4 c sweet potato, (2 lg) chunked and steamed or baked until tender
1 can chickpeas, drained and rinsed well
1 red bell pepper, diced
½ c celery, diced
1 bunch scallions, thinly sliced
DIRECTIONS
Preheat oven to 400 degrees F. Cut 2 lg sweet potatoes in half. Place face down on parchment paper or a Silpat silicone sheet and pierce each half several times. Bake for 45-60 min, until tender.
Clean and chop vegetables.
Place the mustard, salt, pepper, vinegar, and garlic in a serving bowl and whisk until smooth. Add the remaining ingredients and mix well. Refrigerate until ready to serve.
Anthony Dissen, MPH, MA, RDN, is a Registered Dietitian Nutritionist specializing in plant-based nutrition and lifestyle medicine. Anthony has been leading community education and culinary demonstration classes for over 15 years, all focusing on whole food, plant-based nutrition. Some specific places in which Anthony has lead culinary education classes include University Medical Center of Princeton, CentraState Medical Center, the Breast Cancer Resource Center of New Jersey, the Kushi Institute, and Gilda’s Club of South Jersey. Please feel free to reach out to Anthony via Instagram or via AnthonyDissen.com to learn more about his work, or for support in your own wellness journey.