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Friday
Jan272012

Warm Sweet Potato and Chickpea Salad

Sweet Potato Chickpea Salad

I really enjoy being a part of the recipe swap that is hosted by Sarah at Taste of Home Cooking. It has really expanded my recipe repertoire and for that, I am so grateful! Take this recipe from Melissa at I Was Born To Cook, for example. I was never a fan of chickpeas and only recently have been coming around to them. Because of that, I don't think I would have bookmarked the recipe if I had just been choosing recipes on my own. However, this week, the swap theme was "Healthy Recipes" and this was the recipe I was assigned. At first, I was a bit hesitant due to my lack of love for chickpeas, but in the end I'm so glad it was assigned to me because I really did enjoy it. The cayenne pepper gave the roasted sweet potato a little kick, and the tahini dressing is so fresh tasting with the parsley. I love that this salad was warm but that it still had a little crunch from the raw onions and chickpeas. I never would have thought to pair these ingredients together on my own, but now I am looking forward to cooking with chickpeas more often! Thanks, Melissa, for sharing this great recipe. I look forward to making it again!

For the Salad:
1 large Sweet Potato, peeled and cubed
3 Garlic Cloves, minced
2 tablespoons Olive Oil
1 teaspoon Cayenne Pepper
2 pinches Salt
1 (15 ounce) can Chickpeas, drained and rinsed
1/2 Yellow Onion, chopped
1/4 cup Fresh Parsley, chopped
1/3 cup Tahini Goddess Dressing (see recipe below)

In a large bowl, combine the sweet potato, cayenne, oil, and salt and toss until evenly coated. Roast on a baking sheet at 425 degrees for 20-25 minutes, or until soft. Allow the potatoes to cool slightly, then put in a bowl and add the chickpeas, onion, and parsley. Toss with the dressing and serve. Serves 2 (as a main course, but we ate it as a side dish so it went a little further!).

For the Tahini Goddess Dressing:
3 Garlic Cloves, chopped
1 teaspoon Salt
1/2 cup Tahini
4 teaspoons Soy Sauce
2 tablespoons Cider Vinegar
2 teaspoons Agave Nectar (I subbed honey and it tasted great)
1/3 cup Water
2 tablespoons Fresh Parsley, chopped

Place all ingredients except parsley in the bowl of a food processor and blend until smooth. Add the parsley at the end and mix well. Makes 1 cup.

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    Warm Sweet Potato and Chickpea Salad - Recipes - Fried Ice and Donut Holes

Reader Comments (1)

I'm so glad you liked it! It really is delicious - the spices are perfect and the dressing is really nice.

January 27, 2012 | Unregistered CommenterMelissa@IWasBornToCook

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