Photo by Rashpal Singh on Unsplash
Levantine Warm Chickpea Salad with Tahini Dressing & Roasted Vegetables
Warm salad of roasted sweet potato and crispy chickpeas, served with tahini, lemon, garlic, and cumin dressing plus fresh cucumber and tomatoes.
- 400 g tinned chickpeas
- 250 g sweet potato
- 100 g red onion
- 150 g cherry tomatoes
- 150 g cucumber
- 40 g tahini
- 3 tbsp lemon juice
- 2 whole garlic cloves
- 50 ml olive oil
- 4 g ground cumin
- 20 g flat-leaf parsley
- 5 g sea salt
- 60 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 210°C. Cut sweet potato into 1.5cm cubes. Toss with 20ml olive oil, salt and cumin. Roast for 25 minutes until caramelised and tender.
- Step 2
Drain and rinse chickpeas. Toss with 15ml olive oil and roast on a separate tray for 20 minutes until crispy, shaking halfway through.
- Step 3
For the tahini dressing: whisk tahini, lemon juice, minced garlic, remaining 15ml olive oil and 60ml water until smooth and creamy. Season with salt.
- Step 4
Dice red onion and cucumber. Halve cherry tomatoes. Chop parsley.
- Step 5
Combine warm roasted sweet potato and crispy chickpeas in a large bowl. Pour tahini dressing over and toss gently.
- Step 6
Top with cucumber, tomatoes, red onion and parsley. Serve warm or at room temperature.
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