This sweet potato, chickpeas and quinoa salad with tahini is loaded with protein, fiber and nutritional goodness. The delicious flavours of caramelized roasted sweet potatoes, lemony garlic chickpeas, quinoa, fresh greens with a tahini dressing is the best wholesome salad!
With spring just around the corner and we have had a few warm days and I have been craving a healthy and fresh spring-like salad. This delightful and delicious salad has me thinking of all the amazing salads I look forward to making.
Quinoa is….
Quinoa is one of my favourite gluten-free whole grain that I can’t seem to get enough of whenever I make it. The nutty flavour is so delicious and it takes on the flavours of the ingredients you add to it. If you have never tried this whole grain, I highly recommend it! I know when I first wanted to try it, I hesitated and I am so glad I got over my hesitation and tried it. I love it now!! Especially quinoa pancakes!!
This salad recipe can be enjoyed as a side dish or a meal. It is satisfying and filling enough with the chickpeas, sweet potatoes and quinoa to enjoy as a lunch or dinner. This healthy sweet potato, chickpea and quinoa salad with lemon garlic tahini dressing is :
- Quick and easy: within 40 minutes you have a delicious, healthy and satisfying meal.
- Best ingredients: offers a quick meal prep and one that is a crowd pleaser.
- Nutritious protein-packed meal: tahini and chickpeas is high on the list, packed with protein and the whole grain quinoa makes it a complete protein.
INGREDIENTS
- Sweet potatoes: when roasted offers a beautiful natural flavour of sweetness
- Herbs and spices: Mediterranean flavours of thyme, cumin and oregano
- Seasonings: fine sea salt and pepper
- Extra virgin olive oil: recommend a good quality evoo
- Garlic: for that pungent flavour
- Quinoa: a protein rich gluten-free whole grain gives this salad a nutty flavour with a perfect balance of flavours
- Chickpeas: a great protein addition with some texture
- Lemon juice: brings out the natural flavours in food
- Tahini: a creamy nutty flavour choice for a dressing
- Greens: kale and spinach
- Parsley and pepitas: are added as garnishes
INSTRUCTIONS
Start by preheating the oven to 400℉ or 200℃ for the sweet potatoes. Place them on a baking sheet and drizzle with olive oil, add thyme, oregano, fine sea salt and pepper. Toss until the potatoes are coated. Bake for 20-25 minutes until soft and slightly crispy and caramelized.
For the quinoa, in a small sauce pot, bring 1 cup of water or vegetable broth to a boil, add 1/2 cup quinoa and lower heat and cook with lid on until tender. Remove from heat and set aside.
Meanwhile, heat the olive oil in a skillet or fry pan over medium heat. Add garlic and cook for a minute, long enough for the aroma to release. Add the chickpeas, lemon juice, cumin and warm water. Cook for 10 minutes until the water evaporates. Add 1/4 teaspoon of salt and a pinch of pepper. Set aside.
For the dressing, add tahini, water and lemon juice in a small bowl. Whisk until well combined and add a pinch of salt and pepper.
To prepare the kale for the salad, remove the kale leaves from the stem and make sure they are dry. In a small bowl, drizzle a small amount of olive oil over the kale and massage with your hands until they start to soften.
Arranging the salad: add the massaged kale on a dish with spinach, then add quinoa, roasted sweet potatoes, chickpeas, parsley, pepitas and drizzle with the tahini dressing. Enjoy! Serve as a meal or side dish.
TIPS
I recommended to cut the sweet potatoes cut the potatoes into 1 inch (2.5cm) chunks for good reason. This will prevent them from getting overly crispy and they are large enough to caramelize nicely.
By cooking the chickpeas for 10 minutes in lemon, cumin and garlic with water will flavour the chickpeas and soften them slightly.
When adding kale to a salad, it is recommended to massage the leaves with olive oil once removed from the stems. This will make it easier to eat the kale and for better digestion.
STORING
This salad is best to be eaten fresh with the warm roasted sweet potatoes, quinoa and chickpeas. This recipe will serve 2 and can easily be enjoyed in one meal. Quinoa and chickpeas can be enjoyed cold with the greens.
The tahini dressing can be made ahead and stored in the refrigerator before using. This dressing will last up to month in a seal lid in the fridge.
Tahini has a unique nutty flavour made from sesame seeds and will take on the flavours you add, such as spices and herbs. It is readily used in the Mediterranean and Middle Eastern cuisine.
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WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. THANK YOU IN ADVANCE, ROSE 
Sweet Potato, Chickpeas, Quinoa and Tahini Salad
Ingredients
Equipment
Method
- Preheat oven to 400℉ or 200℃.
- Place the sweet potatoes on a baking sheet and drizzle with olive oil, add thyme, oregano, salt and pepper. Toss until the potatoes are coated. Bake for 20-25 minutes until soft and slightly crispy.
- In a small sauce pot, bring 1 cup of water or vegetable broth to a boil, add 1/2 cup quinoa and lower heat and cook with lid on until tender. Remove from heat and set aside.
- Meanwhile, heat the olive oil in a skillet or fry pan over medium heat. Add garlic and cook for a minute, long enough for the aroma to release. Add the chickpeas, lemon juice, cumin and warm water. Cook for 10 minutes until the water evaporates. Add 1/4 teaspoon of salt and a pinch of pepper. Set aside.
- In a small bowl, add tahini, water and lemon juice. Whisk until well combined and add a pinch of salt and pepper.
- Remove the kale leaves from the stem and make sure they are dry. In a small bowl, drizzle a small amount of olive oil over the kale and massage with your hands until they start to soften. Arrange the kale on a dish with spinach, then add quinoa, roasted sweet potatoes, chickpeas, parsley, pepitas and drizzle with the tahini dressing. Enjoy! Serve as a meal or side dish.