It may seem too good to be true, but it's not: This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). In place of almond butter, you can use any nut butter you like--try peanut, cashew, or sunflower butter. And if canned chickpeas aren't in your pantry, try cannellini or navy beans.
How to Make It
Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.
Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.
Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.
Combine chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.
.%20In%20place%20of%20almond%20butter%2C%20you%20can%20use%20any%20nut%20butter%20you%20like--try%20peanut%2C%20cashew%2C%20or%20sunflower%20butter.%20And%20if%20canned%20chickpeas%20aren't%20in%20your%20pantry%2C%20try%20cannellini%20or%20navy%20beans.){kind=link}