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🥗 Colorful Salad with Chickpeas, Sweet Potatoes, and Scorzonera

663 kcal · 30 min · 4 servings

Ingredients

• 300 g chickpeas (drained weight; can)
• 4 shallots
• 250 g cherry tomatoes
• 55 ml olive oil
• salt
• pepper (from the mill)
• 2 sweet potatoes
• 3 black salsify
• 0.5 lemon (juice)
• 1 handful baby spinach
• 2 tsp. ground cumin
• 4 tbsp. balsamic vinegar
• 1 tsp. mustard
• 0.5 tsp. cumin seeds
• 2 tsp. sugar
• 480 g chicken breast fillet (8 pieces approx. 60 g each)
• 2 tbsp. rapeseed oil
• lemon wedges (for garnish)

Instructions

1. 1. Rinse the chickpeas in a sieve under running water and let them drain well.
2. 2. Peel the shallots and cut them into thin wedges.
3. 3. Wash the cherry tomatoes and halve them.
4. 4. Heat two tablespoons of olive oil in a pot.
5. 5. Sauté the shallots in the hot oil until translucent.
6. 6. Add the halved tomatoes and let them simmer over low heat for five minutes, stirring occasionally.
7. 7. Add the drained chickpeas to the pan.
8. 8. Season the mixture with salt and pepper and let it cool completely.
9. 9. Peel the sweet potatoes and slice them.
10. 10. Wash the scorzonera roots thoroughly.
11. 11. Peel the scorzonera roots, making sure to wear gloves to avoid stains and sticky residue on your skin.
12. 12. Cut the peeled scorzonera into smaller pieces.
13. 13. Place the scorzonera immediately in lemon water to keep them ready for further processing.
14. 14. Wash the spinach and spin it dry.
15. 15. Heat two tablespoons of olive oil in a frying pan.
16. 16. Fry the sweet potato slices in the pan for about six to eight minutes, turning them until golden brown on all sides.
17. 17. Season the potatoes with salt, pepper, and cumin.
18. 18. Let the seasoned sweet potatoes cool down.
19. 19. Whisk the remaining olive oil with vinegar, mustard, cumin, and sugar to make a dressing.
20. 20. Finally, adjust the seasoning of the dressing with salt and pepper.
21. 21. Boil the scorzonera in salted boiling water for about six to eight minutes.
22. 22. Shock the cooked scorzonera immediately in ice water and let them drain.
23. 23. Arrange the cooled chickpea and tomato mixture as a base in small bowls.
24. 24. Distribute the cooled sweet potatoes, scorzonera, and spinach over the base.
25. 25. Wash the chicken fillets and pat them dry with a kitchen towel.
26. 26. Fry the chicken fillets in hot rapeseed oil for about three minutes on each side.
27. 27. Season the fried chicken with salt and pepper.
28. 28. Drizzle the prepared dressing over the salads.
29. 29. Serve the chicken fillets with the salads and garnish the dish with lemon wedges.

Nutrition per serving

• kcal: 663
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 73 g