Roasted Sweet Potato Salad with Chickpeas
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With a fabulous lemon tahini yogurt dressing, this roasted sweet potato salad can be a super delicious lunch or dinner.
INGREDIENTS
Chickpea sweet potato mix:
- 1 medium sweet potato, cubed
- 1 (15-ounces) can garbanzo beans (chickpeas), drained and washed
- ⅓ cup olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cumin
- ½ teaspoon ground chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Raw veggies (combine in a large salad bowl):
- 1 cucumber, sliced/chopped
- 1 red pepper, chopped
- ½ red onion, chopped/julienned
- 1 pinch black cumin seeds
- A handful of lettuce, chopped
- A handful of cherry tomatoes, sliced/chopped
Dressing (whisk in a small bowl):
- ½ pound yogurt
- 3 tablespoons raw tahini
- 1 teaspoon fresh pesto
- ½ lemon, squeezed
- ⅓ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ teaspoon garlic powder, or 1 pressed clove
- 1 teaspoon water, or more if needed
INSTRUCTIONS
- Preheat the oven to 390 °F (200 °C).
- Combine all the chickpeas-sweet potato mix ingredients in a bowl and mix well.
- Place the marinated garbanzo beans and sweet potatoes on a sheet pan covered with parchment paper and bake for 20 minutes, or until golden. Remove from the oven and let it cool off for 5 minutes.
- Add the dressing and the roasted chickpeas and sweet potatoes to the large salad bowl and toss gently. Serve immediately.
MY NOTES
Frequently Asked Questions
| Can I use raw chickpeas instead of the canned one? Sure, just soak them overnight and cook in boiling water until tender. |
