Grilled Sweet Potato, Orange, and Chickpea Salad

grilled-sweet-potato-orange-chickpea-salad Photo: Andrew McCaul


  • 1 1/2 pounds sweet potatoes
  • 3 navel oranges
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 scallions, white and light green parts only, thinly sliced


1. Microwave potatoes on high for 12 minutes. Transfer to a bowl of ice water to cool. Peel and slice potatoes 1/2-inch thick; reserve.

2. With a sharp knife, remove peel and thick white pith from oranges; reserve juice in a bowl. Halve and slice crosswise into 1/2-inch-thick half moons, reserving juice. Transfer 3 tablespoons of collected juice into a bowl; whisk in vinegar, sesame oil, soy sauce, and salt; reserve.

3. Spray grill pan with cooking spray; heat over medium-high until hot. Cook potatoes until grill marks appear, turning once (3-5 minutes per batch).

4. In a large serving bowl, toss potatoes with chickpeas, oranges, scallions, and dressing.

    Prep: 15 minutes; Cook: 15 minutes.
  • Yield: Makes 6 servings (serving size: 1 1/3 cups salad)

Nutritional Information

Calories per serving: 208
Fat per serving: 4.3g
Saturated fat per serving: 0.6g
Monounsaturated fat per serving: 1.6g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 6g
Carbohydrate per serving: 38g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 299mg
Calcium per serving: 0.0mg

Good to Know

Orange and yellow foods—like carrots, squash, sweet potatoes—boast carotenoids like beta-carotene, a type of vitamin A that boosts your immune system.