This Middle Eastern-inspired salad combines roasted sweet potato and chickpeas to create a complete, vegetarian dish rich in fiber and plant-based protein. The spices add a nice kick, while the tahini-lemon dressing balances the dish with a creamy, tangy note. The result is delicious, fresh, easy to prepare, and gluten-free. The salad can be served cold or warm, as a main course or side dish. Prepared in advance, it retains its texture and flavor. It's a simple recipe that showcases basic ingredients with easy-to-use techniques: cook, mix, and season.

Spicy Sweet Potato and Chickpea Salad

Merger

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Preparation time 15 mins Cooking time 25 mins Rest time 20 mins Total time 1 hr

Difficulty: Beginner Servings: 4

Recipe themes: Vegetarian

Ingredients

Servings

• 2 potatoes , peeled and diced
• 250g cooked chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper
• 2 tbsp tahini
• Juice of one lemon
• A few fresh coriander leaves

Preparation

1. Preheat the oven to 200°C.
2. Mix the diced sweet potatoes and chickpeas with the oil, paprika, cumin, salt, and pepper. If you prefer, steam the diced sweet potatoes, then toss everything with the spices.
3. Alternatively, spread on a baking sheet and bake for 25 to 30 minutes, until the sweet potatoes are tender and lightly caramelized.
4. In a bowl, mix the tahini with the lemon juice and a little water to obtain a creamy sauce.
5. Serve the salad warm or cold, drizzled with tahini sauce and sprinkled with fresh coriander.

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