Sweet Potato and Chickpea Salad

This Sweet Potato and Chickpea Salad is a vibrant and nutritious dish that combines the natural sweetness of roasted sweet potatoes with the hearty texture of chickpeas. Tossed in a zesty lemon-tahini dressing, it's a perfect light lunch packed with flavor and health benefits.

Ingredients

• Sweet Potato - 300 grams
• Canned Chickpeas - 240 grams, drained and rinsed
• Red Bell Pepper - 1 medium, diced
• Red Onion - 1/4 medium, finely chopped
• Fresh Spinach - 60 grams, roughly chopped
• Olive Oil - 2 tablespoons
• Tahini - 1 tablespoon
• Lemon Juice - 1 tablespoon
• Garlic - 1 clove, minced
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Fresh Parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potato into bite-sized pieces.
3. Toss the sweet potato cubes with 1 tablespoon of olive oil, cumin, salt, and pepper in a bowl.
4. Spread the seasoned sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. In a large bowl, combine the chickpeas, red bell pepper, red onion, and spinach.
6. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and remaining tablespoon of olive oil to create the dressing.
7. Once the sweet potatoes are done roasting, let them cool slightly before adding them to the salad mixture.
8. Drizzle the tahini dressing over the salad and toss gently to combine.
9. Garnish with chopped parsley and serve immediately or chill for later.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, supporting immune health.
• High in fiber and protein from chickpeas, promoting digestive health and satiety.

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