Layers of tastes and textures that fuse beautifully together in this Roasted Chickpea Salad with Tahini Sauce
Serves 3-4 | Prep time: 10 mins | Cooking time: 30 mins
INGREDIENTS
Roasted Sweet Potatoes
- 2 sweet potatoes peeled and chopped into ½ inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Roasted Chickpeas
- 1 can (400 grams) chickpeas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon hot paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
The Kale
- 200 grams curly kale (3-4 cups) stems removed
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
Tahini Sauce
- 4 garlic cloves smashed
- 2/3 cup tahini paste (160 grams)
- 1/2 teaspoon sea salt
- 2 tablespoon olive oil
- 1/4 cup lemon juice
- 1 tablespoon maple syrup
METHOD
- Preheat the oven to 220C/425F.
- Line a baking two baking trays with parchment paper or silicon.
- Chop the sweet potatoes into 1/2 inch (1.5cm) pieces, spread out evenly on baking tray and drizzle with olive oil. Sprinkle with sea salt and ground black pepper. Roast for 25-30 minutes, turning once halfway through.
- While the sweet potatoes are roasting, drain the chickpeas and pat dry with a paper towel. Put them in a small bowl, drizzle with olive oil and sprinkle with cumin, paprika, sea salt and ground black pepper. Spread out evenly on the second baking tray and roast for 25 minutes, turning once halfway through.
- Mix the tahini paste with the lemon, garlic, lemon juice, sea salt and maple syrup until everything is smooth, well combined and creamy. Add water 1 tablespoon at a time until desired consistency is reached.
- Remove the woody stems from the kale. In a medium sized bowl, add the kale with a drizzle of olive oil and lemon juice. Massage for a minute or two with both hands.
- Divide the kale between 3-4 bowls and top with equal amounts of roasted chickpeas and sweet potatoes. Drizzle with tahini sauce and serve.
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