Sweet Potato & Chickpea Salad with Tahini Dressing
This sweet potato salad is packed with healthy fats, antioxidants, and protein to keep you full longer - give it a try this week!
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Ingredients
- 4 sweet potatoes peeled and cubed
- 1 large can of chickpeas drained
- ¼ cup tahini
- ¼ cup olive oil
- 1 lemon juiced
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ½ cup fresh chopped herbs: basil parsley, cilantro work well
Instructions
- In a large pot with boiling salted water, cook the sweet potato cubes until tender but not mush.
- Let cool and mix with chickpeas.
- Blend the tahini, olive oil, lemon juice, and spices with either a fork by hand or a quick shake in a mason jar. Pour over sweet potatoes and chickpeas.
- Toss to mix and add fresh herbs. Season with salt and pepper.
- Serve chilled or room temperature.
Servings: 4 -6 servings