Roasted Sweet Potato and Chickpea Salad

 

IMG_1747

We like our salads, we really do.  More often than not they double up as a meal for us.  So I make sure they are hearty enough. This  roasted sweet potato and chickpea salad is not only substantial but is also bursting with flavours and textures…. following the “salad rulebook to the T”!

IMG_1754

Roasting vegetables is my absolute favourite way of cooking them. You let the oven do all the work and you’d be surprised with the intensity of flavours.  Nothing mellow about a roasted veg. Such little effort for  big delicious results!!

IMG_1720

Roasted chickpeas are a revelation in themselves.  Crunchy, spicy, savoury snack that you’ll keep popping in your mouth by the fistful.  High protein and fiber content makes them super healthy and very satisfying too.  You want to eat them freshly roasted as they do lose  their crunchiness by the next day.  That said, a little jar sits on my daughter’s desk all the time when she’s studying for those dreaded exams.  They also make excellent soup and salad toppings ( as in this recipe)…hello new age crouton!!

IMG_1745

Tahini is a toasted sesame seed paste.  Its one of the best sources of calcium and protein in the nut family.  Although it tastes rich and nutty,  I find it a touch bitter.  But go ahead add a bit of lemon juice , a dash of  honey or maple syrup and you’ve got yourself a creamy dreamy dressing you want to dip your face in!!!

I got some excellent freshly-made tahini from Jimmy’s Gourmet Kitchen right here in Gurgaon!!

IMG_1751 (1)

Sweet Potato and Roasted Chickpeas Salad
Yum
Print Recipe
Servings Prep Time
4 persons 1 hour
Cook Time
10 minutes
Servings Prep Time
4 persons 1 hour
Cook Time
10 minutes
Sweet Potato and Roasted Chickpeas Salad
Yum
Print Recipe
Servings Prep Time
4 persons 1 hour
Cook Time
10 minutes
Servings Prep Time
4 persons 1 hour
Cook Time
10 minutes
Ingredients
  • 800 gms Sweet Potatoes
  • 200 gms Chickpeas cooked and drained
  • 150 gms Rocket leaves
  • 8-10 pcs Water chestnut peeled and thinly sliced
  • 1 pc Avocado mashed or sliced
  • 3 Tbsp olive oil
  • 2 tsp Chilli flakes Add more if you like
  • 1 tsp Turmeric
  • 2 tsp Cumin powder
  • Salt to taste
Tahini dressing:
  • 4 Tbsp Tahini
  • 1 Tbsp Lemon juice
  • 1-1.5 tsp Honey/Maple syrup
  • 1-2 Tbsp Water
  • Salt to taste
Instructions
Roasted sweet potatoes:
  1. Pre heat the oven to 200 C. Line a baking sheet with aluminium foil or baking paper.
  2. Scrub the sweet potatoes really well. Cut into thick roundels or dice them in 1" pieces.
  3. Toss with 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes and salt to taste.
  4. Roast for 20-25 minutes,turning them over once, until cooked through and golden. Turn them out on a tray and keep aside.
Roasted chickpeas:
  1. Toss the chickpeas with the remaining 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes, 1 tsp turmeric and salt to taste.
  2. Spread them evenly on the same baking tray and bake them for 30-35 minutes, tossing them a couple times, until crunchy and golden.
Tahini dressing:
  1. Combine tahini, lemon juice, honey or maple syrup in a small bowl. Add water 1 Tbsp at a time until you get a thick drizzling consistency. Taste and adjust seasoning.
Assembling the salad:
  1. Line a bowl with rocket leaves. Top with roasted sweet potatoes, chickpeas, sliced water chestnuts and mashed or sliced avocado. Drizzle over 1 Tbsp of the dressing and serve the rest on the side with lime wedges.
  2. Serve immediately. This salad is best served at room temperature. Enjoy!
Recipe Notes

This recipe has been adapted from Minimalist Baker.

IMG_1722

 

Leave a Reply

Be the First to Comment!

Notify of
avatar
wpDiscuz