Ingredients
- 1 lb United Flavors® Sweet Potato Fries
- 1 cup canned chickpeas (drained, rinsed, and dried well)
- 2 tbsp olive oil (for chickpeas)
- ½ tsp smoked paprika
- ¼ tsp sea salt (for chickpeas)
- 4 cups mixed salad greens (e.g. romaine, baby spinach, red leaf)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced into half-moons
- ½ red bell pepper, thinly sliced
- ¼ small red onion, finely sliced (optional)
- Fresh dill, chopped (for garnish)
Yogurt Dill Dressing
- ¾ cup plain Greek yogurt (full-fat or 2%)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 small garlic clove, grated or minced
- Salt and pepper to taste
- 1-2 tsp water or milk to thin, as needed (optional)
Instructions
United Flavors® Sweet Potato Fries
- Fry or bake sweet potato fries per package directions until crisp and golden (Fry: 350°F for 2.5–3 minutes or Oven: 425°F for 18–20 minutes)
- Season lightly with salt after cooking. Serve hot.
- Crispy Chickpeas
- Preheat oven or convection to 400°F (or use air fryer).
- Toss chickpeas with olive oil, smoked paprika, and salt.
- Spread on a lined sheet tray and roast 15–20 min, shaking halfway through, until golden and crunchy.
Yogurt Dill Dressing
- Whisk all ingredients in a bowl until smooth.
- Adjust consistency with a splash of water. Hold chilled in squeeze bottle for service.
Salad Assembly
- In each bowl, lay 1 cup of salad greens as a base.
- Arrange seasonal vegetables: cherry tomatoes, cucumber, bell pepper, onion.
- Top with a generous handful of crispy sweet potato fries.
- Sprinkle with crispy chickpeas (about 1/4 cup per bowl).
- Drizzle with yogurt dill dressing.
- Garnish with fresh dill sprigs.
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