Prep:  30 minutes
Cook:  1 hour
Serves:  6
Average: 5 (2 votes)
Recipe by: ZoOsh Foods
This easy roasted sweet potato salad with corn and chickpeas recipe is the perfect vegetarian salad recipe to enjoyed for lunch or dinner. This salad is also a delicious side salad to serve at a dinner party.

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Roasted Sweet Potato Salad with Corn and Chickpeas
  1. Place the sweet potato onto a lined tray, spray with oil and season with salt. Bake in a hot oven 200°C for 45-50 minutes, or until tender. Meanwhile, place the onions onto another lined tray, spray with oil and bake for 20-25 minutes
  2. Spray the corn with oil and chargrill in a hot pan or BBQ for 8-10 minutes. Slice the kernels off the cobs
  3. Cool the vegetables slightly then combine with corn and chickpeas. Drizzle the salad with the dressing and serve with the BBQ lamb cutlets
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