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Chickpea & Roasted Sweet Potato Salad with Tahini — homemade Chickpea & Roasted Sweet Potato Salad recipe

Chickpea & Roasted Sweet Potato Salad with Tahini

A nutritious and hearty salad featuring roasted sweet potatoes, chickpeas, and a creamy, zesty tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sweet potatoes, cubed 300g
  • 1.5 cups canned chickpeas, drained 250g
  • 0.5 cup tahini paste 125g
  • 2 tablespoons olive oil 30ml
  • 1 teaspoon cumin 5g

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400F (200C).
  2. Toss the cubed sweet potatoes with olive oil and cumin on a baking sheet.
  3. Roast the sweet potatoes for 25 minutes until they are tender and caramelized.
  4. Whisk the tahini with a splash of warm water and lemon juice in a small bowl until smooth.
  5. Combine the roasted sweet potatoes and chickpeas in a large bowl, drizzle with the tahini dressing, and serve warm.

Notes

Store leftover tahini dressing in an airtight container in the refrigerator for up to 3 days.