Warm Sweet Potato & Chickpea Salad
A couple of days ago, we proposed the idea of recipe adaptations and just how far we can stretch the word. Looks like many people find recipes as a means to an end, and however you interpret that recipe doesn’t matter. It’s what you end up with that can be your own, although giving credit where credit is due remains key and important. In the end, recipes are meant to be adopted and then adapted! Well we said there would be a part two to that post, so here it is. We first saw this recipe on Smitten Kitchen less than a month ago, and knew we just had to give it a try. It was colorful, fresh and chock full of the staples we normally keep in the kitchen. But of course we made a few changes and additions! Like swapping a main star for one of our favorite vegetables, adding another layer of crunch, pumping up the color green, using a thicker dressing and sprinkling in additional seasonings. Who’s to say if it was any better or worse than the original, but what we did create was hands down delish. And when it comes to cooking, that’s all that matters. We found the recipe on one blog where it had been adapted from another blogger who got it from two restaurateurs/authors. This has become quite a chain. Peruse the original, check out the other versions, take a look at ours. They’re all variations on the same theme. The salad was perfect for a few days of packed lunches.
Total Steps
7
Ingredients
17
Tools Needed
4
Ingredients
- 4 sweet potatoes, peeled and cut into 1 1/2 inch cubes
- 28 ounce chickpeas, drained
- 1 medium red onion, chopped
- 1 carrot, grated
- 5 cloves garlic, minced
- 2 scallions, chopped
- 1/4 cup parsley and cilantro, mixed
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon red chili pepper
- 1/2 teaspoon cardamom
- 1 lemon, juiced
- 2 lemons, zested
- 3 tablespoons tahini, not raw
- 2 tablespoons water
- olive oil
- kosher salt
Instructions
Step 1
In a mixing bowl, combine sweet potatoes, half of the minced garlic, cinnamon, red chili pepper, cardamom, allspice, and a bit of salt. Toss well with a bit of olive oil.
Step 2
Bake in an oven preheated to 425 degrees Fahrenheit until soft.
Step 3
While potatoes bake, combine chickpeas, grated carrot, chopped scallions, chopped red onions, and lemon zest in a separate bowl. Set aside.
Step 4
In a smaller bowl, whisk tahini, lemon juice, remaining garlic, and water. Drizzle in olive oil and whisk until dressing reaches desired consistency.
Step 5
Once potatoes are done, allow to cool.
Step 6
Add roasted sweet potatoes to the chickpea mixture. Toss with tahini dressing. Salt to taste.
Step 7
For leftovers, the authors suggest keeping the dressing separate and combining prior to eating to maintain freshness and consistency.