Recipe

Sweet potato - chickpea salad

Sweet potato - chickpea salad gallery image 1
Published byLinda Valkovska
- Time: 15 min prep + ~ 30 min cooking
- Servings: 2-3

Ingredients

- 1 large sweet potato, cut into straws
- 1 can of chickpeas
- 1 tsp sweet paprika powder
- Olive oil for cooking
- 1/2 tsp cumin powder
- 50g arugula
- 1/4 small red onion, finely chopped
- 1/2 large cucumber, chopped

For the dressing:
- 1 1/2 tbsp tahini
- 1 lemon, juiced and half of it zested
- 1 tsp honey
- 2 tbsp water
- 1/2 tsp dill, dried or fresh, finely chopped
- Pepper to taste

For serving:
- +/- sesame seeds
- +/- chili flakes

Instructions

To prepare the dressing, mix all of the ingredients well.

Strain the chickpeas. Transfer them to a baking sheet lined with baking paper. Sprinkle with cumin and paprika powder.

Then transfer the sweet potato straws to the baking sheet too, place them on the other side of the pan. Drizle some olive oil over both. Cook in the oven at 180 degrees for about 25 - 30 minutes or until the potato straws are golden on the outside, soft on the inside and che chickpeas are crunchy. Let them cool.

Mix the arugula with chopped onion and cucumber and put in the serving bowl or plate. Top with chickpeas and sweet potato from the sheet pan.

Drizzle the dressing all over the salad.
Source