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Roasted Sweet Potato & Chickpea Salad with Lemon-Tahini-Yoghurt Sauce

A hearty & wholesome salad perfect for all seasons


Say hello to a hearty & wholesome salad. This one is loaded with nutrients and is a delicious combo of flavours and textures and is perfect for both hot summer days and the cooler months. We try our best to kick-off the week with a healthy lunch and we think this one does the job.


Roasted Sweet Potato & Chickpea Salad with Lemon-Tahini-Yoghurt Sauce

Serves: 3-4


Ingredients

  • Sweet potato - 2

  • Chickpeas - 1 can, drained

  • Lemon - 2 pieces

  • Greek yogurt - 2-3 tablespoons

  • Tahini - 2-3 tablespoons

  • Mixed greens - 1 bag (approx 150g), washed & dried

  • Cucumber - 1 piece, chopped

  • Feta cheese - 100g, crumbled

  • Cooked quinoa - about 50g

  • Paprika

  • Cayenne pepper

  • Olive oil

  • Salt

  • Pepper

Step-by-Step

  1. Preheat oven to 220℃ with fan.

  2. Toss sweet potato and chickpeas in olive oil, salt, paprika & cayenne pepper.

  3. Place sweet potato and chickpeas on a large baking sheet lined with baking paper and place in the oven to roast for about 30 min, stirring once halfway through. Remove when sweet potatoes are fork tender and starting to brown and chickpeas are starting to crispen up.

  4. To make the tahini-lemon-yoghurt sauce, mix together 2 tablespoons of tahini, 2 tablespoons of greek yoghurt, 1 tablespoon olive oil, juice from one lemon, 1 teaspoon salt & a dash of paprika. Adjust seasoning as required.

  5. Toss together mixed greens, cucumbers, crumbled feta, cooked quinoa, sweet potato & chickpeas and dress with 2 tablespoons olive oil, 1 tablespoon lemon juice, 0.5 teaspoon salt & a grind of pepper.

  6. Serve salad with sauce on the side. Dip sweet potato into sauce as you are eating the salad.

Tips

  • If your sauce ends up too sour, add a teaspoon of honey and mix until the flavour is right

  • If you want your chickpeas crispier, roast them in a separate tray and keep them in the oven longer OR pan-fry them separately

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