Spicy sweet potato and chickpea salad

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.

Preparation time: 15 minutes

Cooking time 25 minutes

Rest time: 20 minutes

Total time 1 hr

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

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