I know that there is a common misconception that you don’t win friends with salad. But trust me- you will totally make friends with this one.
Lemon, sweet potatoes, chickpeas… you can’t go wrong. This would be fantastic to bring to a potluck… or dinner party… or just for an easy vegetarian dinner (simply pair with a grain to make a full protein!).
This recipe was created during a mini vacay in Collingwood a few weekends ago with two of my close friends K & L. They always provide me with endless inspiration (without realizing it).
I was inspired from a recipe in the Smitten Kitchen cookbook. Obviously I have serious issues following recipes… when I was done with my salad, it really didn’t resemble the cookbook at all. So much more fun then following “rules”. It also helped that K suggested I add sweet potato. Genius. I guess I can’t take ALL the credit…
Chickpea & Sweet Potato SaladPrint Recipe
- 1 can chickpeas (ml)
- 1 medium sweet potato
- 1 tbsp chicken spice blend (or 1/2 tsp salt, 1/2 tsp ground pepper, 1 tsp ground cumin and 1 tsp dried basil)
- 1/2 a medium sized purple onion
- 3 cloves garlic finely minced
- 1/2 cup chopped parsley
- zest of 1 lemon
- juice of 1/2 a lemon (or to taste)
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp cumin (or cumin seed)
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 2 tbsp sesame seeds (toasted)
Preheat the oven to 400F. Dice the sweet potato to the same size as the chickpeas. Toss with 1 tbsp olive oil and 1 tbsp chicken spice. Roast on a baking sheet for ~40 minutes or until soft with a bit of caramelization.
Meanwhile, drain and rinse the chickpeas. Place in a large bowl and add the garlic, minced onion, and parsley.
Add the sweet potato (it doesn't have to cool down) to the chickpeas, along with the rest of the ingredients (spices, lemon, zest and sesame seeds). Stir until well combined, and adjust seasoning to your personal taste.
Serve warm or at room temperature.