Roasted Chickpea and Vegetable Salad with Tahini Dressing

This vibrant dish combines the earthy sweetness of roasted sweet potatoes, the sharpness of red onion, and the satisfying crunch of chickpeas, all tied together with a creamy and tangy tahini dressing. Join us as we explore the magic of wholesome ingredients and bold flavors in this delightful salad.

Star Ingredients:

• Sweet potatoes: Bursting with colour and nutrients, sweet potatoes add a touch of sweetness and a wealth of vitamins to our salad.
• Red onion: Bringing a pop of colour and a hint of bite, red onion adds depth and complexity to the flavor profile.
• Chickpeas: Roasted to golden perfection, chickpeas provide a hearty crunch and a boost of protein and fiber.
• Tahini Dressing: Creamy, nutty, and oh-so-satisfying, tahini dressing elevates the salad with its rich flavor and luxurious texture.

Method: Preheats to 180°C (356°F)

In a large mixing bowl, toss diced sweet potatoes, onion wedges, and seasoned chickpeas with a drizzle of olive oil, a sprinkle of salt, and a dash of your favorite spices.

As the vegetables roast to golden perfection in the oven, begin preparing the dressing.

Remove the baking tray from the oven, of perfectly caramelized sweet potatoes and crispy chickpeas. Add to the salad – fresh cilantro, 1/2 cup cooked peas and fresh mint leaves. With a gentle drizzle of tahini dressing and a sprinkle of fresh herbs, our Roasted Chickpea Salad with Tahini Dressing is ready to be served – a masterpiece of flavor and texture, waiting to be enjoyed.

Nutritional Benefits:

• Sweet potatoes are packed with vitamins and minerals, including vitamins A and C, potassium, and fiber, making them a nutritious addition to any meal.
• Chickpeas are a rich source of plant-based protein, fiber, and essential nutrients like iron and manganese, supporting overall health and well-being.
• Tahini is a powerhouse of nutrients, providing heart-healthy fats, protein, and minerals like calcium, magnesium, and phosphorus, promoting bone health and vitality.

Roasted Chickpea and Vegetable Salad with Tahini Dressing

Recipe by wildfoodjourneyCourse: Salads

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

315

kcal

Ingredients

• FOR ROASTING

• 3 small sweet potatoes, cubed

• 1 red onion, cut into wedges

• 1 can chickpeas, drained and rinsed

• 1 teaspoon ground cumin powder

• 1 teaspoom curry powder

• salt and pepper to taste

• olive oil

• TAHINI DRESSING

• 2 tablespoons olive oil

• 1 tablespoon hulled tahini

• juice from 1 lime

• 1-2 teaspoons water

• 1/2 teaspoon turmeric

• honey, to taste Optional.

• TO ADD TO SALAD

• 1/2 cup frozen peas, cooked

• fresh mint leaves

• fresh coriander

Directions

• Preheat your oven to 180°C (350°F).
• Place the cubed sweet potatoes, onion wedges, and drained chickpeas on a large baking sheet. Drizzle with olive oil, then sprinkle with ground cumin, curry powder, and salt. Toss everything together until well coated.
• Transfer the baking sheet to the preheated oven and roast for about 20 minutes, or until the sweet potatoes are tender and the chickpeas are crispy, shaking the pan occasionally for even cooking.
• While the vegetables and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together the olive oil, tahini, lime juice, water, turmeric, and honey (if using), until smooth and creamy. Adjust the consistency with more water if needed.
• Once the roasted vegetables and chickpeas are done, allow them to cool slightly. Then, transfer them to a serving bowl. Drizzle the tahini dressing over the top and add cooked peas, mint leaves and coriander.
• Toss the salad gently to coat everything evenly with the dressing. Serve immediately as a warm salad, or let it cool down a bit for a room temperature dish.

Notes

• Feel free to customize the salad by adding other vegetables like cherry tomatoes, bell peppers, or spinach.
• Adjust the amount of honey in the dressing according to your taste preference for sweetness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.