Salad in a jar

by Kam


Today we have salad in a jar because it looks pretty and to mix it up a little. This salad contains sweet potatoes, roasted chickpeas und crunchy lettuce. I got inspired by the “best of vegan salad jar” contest on Instagram and this recipe is also my entry.
Chickpeas contain lots of protein, vitamin b, fiber and are rich in amino acids. Together with sweet potatoes, lettuce, tomatoes and cucumber they make one balanced meal.


Salad in a jar

Servings 2 -3


  • 2 medium-sized sweet potatoes/ about 350 grams
  • 2 tbsp olive oil
  • salt and pepper

For the chickpeas

  • 1 glas/can chickpeas
  • 1 tsp black mustard seeds
  • about 10 curry leaves
  • 1 tbsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp cumin powder
  • salt and pepper
  • 1 romain lettuce head/about 100 grams
  • 1 large tomato, cubed
  • 1/2 red bell pepper, cubed
  • 1/2 cucumber, cubed
  • 1 avocado, cubed

For the dressing

  • 2 tbsp ground cashew nuts
  • 1 tbsp olive oil
  • 1 tsp coarse mustard
  • juice of 1 lemon
  • 2 tbsp water
  • salt and pepper


  1. Preheat oven to 200°C/375°F.
  2. Mix sweet potatoes with olive oil, salt and pepper. Roast on a baking tray in the oven for about 10 minutes.
  3. For the chickpeas heat olive oil in a pan and add mustard seeds. When they splutter add curry leaves, cinnamon, turmeric and cumin powder and fry a little. Add in the chickpeas and mix properly. Season with salt and pepper.
  4. For the dressing whisk all ingredients together. Layer the different salad components in a glas and drizzle with dressing.




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