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Chickpea, Spinach, and Sweet Potato Salad with Lemon Tahini Dressing

Introduction

Chickpea, Spinach, and Sweet Potato Salad with Lemon Tahini Dressing is a nutritious and colorful dish that’s perfect for lunch or dinner. This salad is not only filling but also packed with vitamins and minerals. The combination of chickpeas, sweet potatoes, and fresh veggies brings a variety of textures and flavors to your plate.

Why Make This Recipe

Making this salad is a smart choice for many reasons. First, it is quick to prepare, making it ideal for busy days. Second, it is wholesome and healthy, as it includes vegetarian protein from chickpeas and fiber from sweet potatoes. Lastly, the lemon tahini dressing ties everything together with a bright, zesty flavor that is both refreshing and satisfying.

How to Make Chickpea, Spinach, and Sweet Potato Salad with Lemon Tahini Dressing

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
5 ounces baby spinach
1 large sweet potato, peeled and cubed
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat oven to 400°F (200°C).
Toss the cubed sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the sweet potato is roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, olive oil, salt, and pepper until smooth and creamy. Add more water, 1 teaspoon at a time, if needed to reach the desired consistency.
In a large bowl, combine the drained and rinsed chickpeas, baby spinach, diced red bell pepper, thinly sliced red onion, and chopped fresh parsley.
Add the roasted sweet potato to the bowl with the other salad ingredients.
Pour the lemon tahini dressing over the salad and toss gently to combine.
If desired, sprinkle with crumbled feta cheese before serving.
Serve immediately or chill for later.

How to Serve Chickpea, Spinach, and Sweet Potato Salad

This salad is best served fresh. You can enjoy it as a main dish or a side. Pair it with grilled chicken or fish for extra protein. If you’re making it ahead of time, keep the dressing separate until you are ready to serve to keep the greens fresh and crisp.

How to Store Chickpea, Spinach, and Sweet Potato Salad

Store any leftovers in an airtight container in the refrigerator. It will stay good for about 3 days. If you have leftover dressing, store it separately. Add it to the salad just before serving for the best taste.

Tips to Make Chickpea, Spinach, and Sweet Potato Salad

To save time, use pre-cooked or canned sweet potatoes.
Add nuts or seeds for extra crunch and nutrition.
Experiment with different vegetables like cucumbers or cherry tomatoes to suit your taste.

Variation

You can customize this salad by adding grilled chicken for extra protein or using quinoa instead of chickpeas for a different grain.

FAQs

1. Can I make this salad ahead of time?
Yes! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve.

2. Is the feta cheese necessary?
No, the feta cheese is optional. You can skip it if you want a vegan dish or use it for added flavor.

3. Can I use other greens instead of spinach?
Absolutely! You can use kale, arugula, or any other leafy greens you prefer. Just make sure to chop them into bite-sized pieces for easy eating.