Spicy Sweet Potato and Chickpea Salad

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.

Preparation time 15 mins

Cooking time 25 mins

Rest time 20 mins

Total time 1 hr

Difficulty: beginner

Servings: 4

Ingredients

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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Read it online: https://glutenevasion.fr/recette/salade-epicee-de-patates-douces-et-pois-chiches/