Sweet Potato, Chickpea and Avocado Salad with Manuka Honey Balsamic Dressing

A nutritious Autumn salad that both tastes good and is flexible enough to have as a yummy hearty lunch or as a side dish for dinner tine with the addition of your favourite protein.  Manuka honey adds depth to the dressing that you are sure to enjoy!



  • 1 Large Sweet Potato
  • 400g Chickpeas
  • 1 Avocado
  • Drizzle Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 120g Baby Spinach
  • Sprinkle Sesame or Poppy Seeds


  • 1 tsp Manuka Honey
  • 2 tbs extra-virgin olive oil
  • 1 tbs balsamic vinegar
  • 1 tsp Dijon-style mustard 1/4 tsp fine sea salt
  • 1/4 tsp black pepper (freshly ground)


How To Make:

  • Place sweet potato and chickpeas on a large baking sheet, drizzle with oil and spices, toss to coat.
  • Place in the oven and roast at 200°C for about 30 min, or until sweet potatoes are fork tender.
  • Peel and cube avocado and set aside.
  • Make the dressing in a small bowl, whisk together and set aside.
  • Assemble the salad.
  • Add baby spinach to serving dish/plate, top with the roasted sweet potatoes and chickpeas.
  • Drizzle dressing over and toss together.
  • Add avocado and a sprinkle of sesame/poppy seeds over top.


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