Sweet potato & chickpea salad with tahini dressing.

This is the perfect meal, especially in the warmer months. Easily changeable for whatever veg you might prefer or have to hand {pumpkin, asparagus, baby potatoes, and eggplant would work really well}, and filling enough all on it’s own. Quick too, just an assembly job once the sweet potato and pine nuts are ready.


what you need

  • one large sweet potato, peeled and chopped into large dice sized pieces
  • olive oil
  • salt and pepper
  • baby spinach leaves
  • one can of chickpeas, drained
  • either spring onion, shallots, or red onion, finely sliced
  • pine nuts, lightly toasted

For the dressing:

  • one heaped tbsp of tahini
  • 1/3 cup of olive oil
  • juice of one lemon
  • salt and pepper

what to do

  1. Preheat the oven to very hot, about 220 C. On a baking tray lined with greaseproof paper place the pieces of sweet potato and season well with a little olive oil, salt, and pepper. Bake for approximately 15 minutes or until cooked through but not too soft.
  2. While the sweet potato is cooking get everything else ready. Toast the pine nuts in a dry pan until golden and set aside. In a wide shallow dish add half the baby spinach, onion, and chickpeas. When the sweet potato is done add half to the salad along with half the pine nuts, and drizzle with some dressing. Gently move it around to dress the leaves. Repeat with the remaining spinach, onion, chickpeas, pine nuts, and sweet potato. Drizzle some more dressing over the top, and that’s that. Ready to serve.

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