Tuesday, January 28, 2014

Warm Sweet Potato and Chickpea Salad

I decided to make this salad for dinner tonight, but was a bit unsure of how it would turn out.
Turns out it is amazing! One of my new favourites for sure, and pretty simple to whip up.

Original recipe from Blissfulbblog 


1 medium sweet potato (about 2 lbs.), peeled and diced
2 Tablespoons extra virgin olive oil
salt and pepper 
1 15oz. can of chickpeas, drained and rinsed
1/2 red onion finely chopped
1/2 cup fresh parsley finely chopped


1 medium garlic clove
juice of 1 lemon
3 Tablespoons of well-stirred tahini
3 Tablespoons water
2 Tablespoons extra virgin olive oil
salt and pepper to taste

Preheat oven to 425F. 
Place sweet potato cubes in a baking dish and stir with 1 Tablespoon of olive oil, salt, and pepper. Bake for about 30 minutes, or until tender. Remove from oven and let cool slightly.
Heat the remaining olive oil in a pan to cook the chopped onion. Cook onions until translucent and tender, then set aside.
To make the dressing, grate the garlic with a microplane grater, or press to make a somewhat smooth paste and place in a small bowl. Add all other dressing ingredients and whisk to blend. The sauce should be easily poured. Add more water if needed to reach desired consistency. 

Combine the sweet potatoes, chickpeas, onions, and parsley in a large bowl, then add the tahini dressing. Stir gently to combine. Serve warm and enjoy!


  1. Yum! You two always find the best recipes. If I don't have a sweet potato on hand...you think a butternut squash would work too?

    1. I think that could be delicious! If you try it out, let me know how it goes : )