Description
A nutritious and colorful salad packed with chickpeas, sweet potatoes, and fresh veggies, dressed with a bright lemon tahini sauce.
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
Instructions
- 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.
Notes
This salad is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean