Roasted Sweet Potato & Chickpea Salad with Lemon-Tahini Dressing
A vibrant and healthy salad featuring roasted sweet potatoes and chickpeas, tossed in a zesty lemon-tahini dressing. Perfect for a light lunch or dinner.
Equipment
- Baking Sheet
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 2 large Sweet Potatoes peeled and cubed
- 1 can Chickpeas drained and rinsed
- 1/2 Red Onion thinly sliced
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Dressing Ingredients
- 2 tablespoons Tahini
- 2 tablespoons Lemon Juice
- 1 tablespoon Water
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and chickpeas with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until sweet potatoes are tender and slightly caramelized.
- While sweet potatoes are roasting, whisk together tahini, lemon juice, and water in a small bowl until smooth.
- Once roasted, let the sweet potatoes and chickpeas cool slightly.
- Add the roasted vegetables and red onion to a large bowl. Pour the dressing over and toss to combine.
- Serve immediately or chill for later.
Notes
For added flavor, consider adding chopped fresh herbs like parsley or cilantro. Toasted pumpkin seeds or sunflower seeds would also make a delicious addition.