This Asian-inspired salad features roasted sweet potato and chickpeas, creating a complete, vegetarian dish rich in fiber and plant-based protein. Spices add a delightful touch, while the tahini-lemon dressing balances the flavors with a creamy, tangy note. The result is delicious, fresh, easy to prepare, and suitable for a gluten-free diet. The salad can be served cold or warm, as a main course or side dish. Prepared in advance, it retains its texture and flavor. This simple recipe showcases basic ingredients using accessible techniques: cooking, mixing, and seasoning.

Spicy sweet potato and chickpea salad

Merger

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

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Recipe themes: Vegetarian

Ingredients

Servings

• 2 potatoes , peeled and diced
• 250g of cooked chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper
• 2 tablespoons of 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 first, then mix 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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