We like our salads, we really do. More often than not they double up as a meal for us. So I make sure they are hearty enough. This Roasted Sweet Potato and Chickpea Salad is not only substantial but is also bursting with flavours and textures…. following the “salad rulebook to the T”!
Some days inspiration strikes and I whip up a quick, easy dish in a matter of minutes. A few days (or even months) later I pick up the recipe again, tweak it until it’s perfect and then serve (to the satiating satisfaction of my household).
That’s the case with my roasted sweet potato and chickpea salad. With just a tiny change here and there, it went from “hmmm, this is good” to a flavour explosion in your mouth.
How do you make roasted sweet potato and chickpea salad?
Start with roasting sweet potatoes, which is my absolute favourite way of cooking them. You let the oven do all the work (FYI, I blame the never-ending winter for my laziness) and with such little effort, you get big delicious results.
There’s nothing mellow about oven-roasted sweet potatoes, and that’s what brings the surprising intensity of flavours. But the real meal time magic comes with roasted chickpeas. They are a revelation in themselves. A crunchy, spicy, and savoury snack that you’ll keep popping in your mouth by the fistful.
High protein and fibre content make them super healthy and very satisfying too. That is why a little jar sits on my son’s desk all the time while he’s studying for those dreaded exams.
For the salad, you want to eat them freshly roasted as they do lose their crunchiness by the next day.
Oh, by the way, roasted chickpeas also make excellent soup and salad toppings (as in this recipe) …hello new age croutons!
Along with chickpeas and sweet potatoes, I added rocket leaves (for a peppery piquancy), some thinly sliced red radishes (for an interesting punch of texture and crunch) and chunks of avocado (for a boost of healthy fat).
Dressing the salad….
Blending the inherent sweetness of the seasonal root vegetable with savoury ingredients creates a very balanced salad preparation. But it’s the tahini dressing drizzled on top that composes all the ingredients in a delicious melody.
What is tahini?
Tahini is a toasted sesame seed paste. It’s one of the best sources of calcium and protein in the nut family. Although it tastes richly creamy and nutty, I find it a touch strong which is why I add a bit of maple syrup to the dressing. You can add a dash of honey as well. A splash of lemon juice rounds up the flavours beautifully.
That’s it, in a jiff you’ve got yourself a creamy, dreamy dressing you want to dip your face in!
Some notes on serving roasted sweet potato and chickpea salad:
Sweet potato (and every other ingredient in the salad) is available in abundance during December and January, which is why the salad is perfect for this time. Seasonal ingredients simply taste better; and honestly, I look forward to including them in my recipes.
I got some excellent tahini from right here in Gurgaon, but it is as readily available online (yay Amazon) and in health food stores.
Being the quintessential winter salad, it is ideal for people like me who start bundling up the minute temperatures drop below 20 degree Celsius.
You’ll enjoy it the most when warm or at room temperature. With one bite, the cosy warmth of fresh ingredients takes away the winter blues.
I hope you fall in love with this gorgeous Roasted Sweet Potato and Chickpea Salad just like we did. Delicious, hearty, healthy and trust me, its really more of a meal than a salad!
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