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5 from 2 votes

Sweet Dijon Vinaigrette and Chickpea, Sweet Potato, Beet and Vegetable Salad Bowl

Author - Gena Hamshaw


*For the Sweet Dijon Dressing*

*For the Salad Bowl*:

  • 4 heaping cups greens of choice
  • 1 1/2 cups roasted chickpeas you can use this recipe
  • 1 1/2 cups roasted beets I used a mixture of yellow and red
  • 1 large baked sweet potato cubed (or 1 large sweet potato, cubed and roasted)
  • 1 cup shredded red cabbage
  • 1 cup chopped cucumbers


  • To make the dressing, blend all ingredients in a high speed blender till smooth. Store in an airtight container in the fridge until ready-to-use. The dressing will make 1 1/2 cups, and it will keep for up to 8 days.
  • To assemble the salad bowls, divide all ingredients evenly among four bowls of plates. Use the greens as the base and then arrange the other ingredients on top. Drizzle with the sweet Dijon vinaigrette, and serve.