I’ve reached the point in the semester when I make or buy coffee about three times a day. I sat down to write my midterm paper today and couldn’t get my furious typing fingers to move until there was a steamy cup at my side.
Coffee is not my only saving grace though. I am so proud of myself this semester for making food a huge priority. I know y’all are like, come on Laura, food is always your number one priority. Last year that meant homemade granola bars and homemade dinner three times a week. This year, it’s homemade lunches, made ahead of time, homemade dinner five nights out of the week and fresh, sweet baked goods (for my mental health).
I’ve made this chickpea salad for three weeks straight so I figured it was worthy of a post. I love chickpea salad for lunches, because I can make enough for five lunches in no time flat. This particular recipe is inspired by fall, with sweet potatoes and apples. Sometimes I pack a couple slices of bread to make a sandwich, sometimes I throw in a sleeve of crackers and sometimes I just eat it with a spoon. I never skip lunch when this in my bag.
Sweet Potato Chickpea Salad
- 2 15-ounce cans of chickpeas
- 2 small sweet potatoes, roasted and mashed*
- 1 apple, diced
- 1/4 cup of raisins
- 2 green onions, minced
- 1/2 cup vegan mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- Open, drain and rinse the chickpeas. Transfer them into a food processor and pulse a few times to mash them up.
- Stir together the mashed chickpeas, sweet potatoes, apple, raisins, and onions. Set aside.
- In a small bowl, whisk together the mayo, mustard, vinegar, salt, ginger and pepper. Add the sauce to the chickpea mixture and stir to combine.
Notes: To save time you can cut up the sweet potato and microwave until soft.