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Warm Sweet Potato, Chickpea + Tahini Salad

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 1 kg sweet potato cut into cubes
  • Oil for roasting
  • 426 ml can of chickpeas drained and rinsed
  • 0.25-0.5 of a red onion finely chopped
  • 0.25-0.5 cup chopped parsley
  • For the Dressing:
  • 1-2 garlic cloves minced
  • 0.25 cup lemon juice
  • 3 tbsp tahini
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp miso paste optional

Instructions
 

  • Pre-heat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  • Toss the sweet potato with some oil and season with salt and pepper. Roast for 20-25 minutes until tender. Remove from the oven and let cool slightly.
  • While the potatoes are roasting, prepare the dressing. In a small bowl, mash the garlic with some salt and pepper until you get a smooth paste.
  • Add the lemon juice, tahini and miso and mix together. Add the water and olive oil whisk to combine. Add more water to achieve the desired consistency.
  • Assemble the salad while the potatoes are still warm, and enjoy!

Notes

The miso paste adds a depth of flavor but isn't necessary.
Recipe from Blissful Eats (http://www.blissfulbblog.com/2013/10/blissful-eats-with-tina-jeffers-warm-sweet-potato-and-chickpea-salad/)