- Preheat your oven to 180c and pat the chickpeas dry with some paper towels to remove most of the moisture.
- Toss these in the sesame oil and pop them into a baking dish.
- Bake these in the oven for around 20 minutes.
- Meanwhile, to make the satay sauce, mix together the peanut butter, coconut milk, lime juice, soy sauce, agave and ginger until smooth and creamy.
- Season to taste with chilli flakes.
- Spiralise your sweet potatoes and set aside.
- Once the chickpeas have been cooking for 20 minutes, pour over the agave and soy sauce, toss everything together and cook for a further 10 minutes.
- To serve, gently warm the satay sauce and toss this through your sweet potato noodles.
- Serve and top with your teriyaki chickpeas and a sprinkling of coriander, pomegranate seeds and sesame seeds.
Sweet Potato Satay Salad With Teriyaki Chickpeas
Recipe By Charley's Health
Serves: 2
Ingredients
- 350g peeled sweet potatoes
- 2 heaped tbsp Pic’s Smooth Peanut Butter
- 4 tbsp coconut/almond milk
- Pinch grated ginger
- Tsp soy sauce
- Tbsp fresh lime juice
- Tsp agave syrup
- Pinch chilli flakes
- Coriander, pomegranate seeds and sesame seeds to garnish
Chickpeas
- 1 can chickpeas (drained and rinsed)
- Tsp sesame oil
- Tsp soy sauce
- Tsp agave syrup
