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Healthy Chickpea & Spinach & Sweet Potato Toast

Texas Chili


Pane Turano 1 can of chickpeas 1 sweet potato 5 cups of tightly packed fresh spinach 1 tbsp. garlic powder 1 tsp. turmeric 1/2 tsp. cayenne pepper 1/2 tsp. cinnamon 1/2 tsp. maple syrup 2 cloves of garlic, crushed 2 tsp. olive oil 2 tbsp. tahini Lime juice A pinch of salt and pepper


Preheat oven to 350F. Line a baking tray with parchment paper. Rinse, drain, and dry the chickpeas. Remove skin for extra crunchy finish. Mix chickpeas with 1 teaspoon of oil, garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas to one side of the baking try in a single layer. Cut the sweet potatoes into bite-sized pieces and place them on the baking try next to the chickpeas. Sprinkle with cinnamon. Bake chickpeas and sweet potato for 25-30 minutes. Heat up 1 teaspoon of the olive oil in a large pan. Add crushed and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes. For the tahini dressing, mix together the tahini, lime juice, and maple syrup with the remaining olive oil. Combine all ingredients on a toasted slice of Pane Turano. Top with tahini dressing. Enjoy!

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