In the mood for a super tasty salad? This recipe is simply amazing. Sweet potato and chickpeas meet a refreshing dressing of yogurt, tahini and harissa. Ideal as a filling lunch or dinner or healthy side dish. Vegan, gluten free and high in fiber.
FOR THE SALAD Preheat oven to 190 degrees convection (210 degrees top-bottom heat) and line baking sheet with baking paper.
Place sweet potato cubes in a large bowl along with chickpeas, olive oil, paprika powder, cumin, and Bird Eye Chili and mix well. Spread evenly on baking sheet, place in oven and bake for 30 minutes.
500 g Sweet potato, 400 g Chickpeas, 15 ml Olive oil, 1 tbspn Paprika powder, 1 tbspn Cumin, 1 Bird Eye Chili
In the meantime, prepare the dressing.
FOR THE DRESSING provide a blender. Add vegetable yogurt, lemon juice, tahini, harissa and salt. Process on high speed to make a fine sauce.
45 g vegetable yogurt, 30 ml Lemon juice, 15 g Tahini, 15 g Harissa, Salt to taste
Add roasted sweet potato and chickpeas, lamb's lettuce and yogurt dressing to a large salad bowl and stir vigorously until well combined.
100 g Lamb's lettuce
Divide among plates, garnish with sesame seeds and chili flakes and enjoy!
Chili flakes, Light sesame seeds, Black sesame seeds
Best fresh, especially together with the lamb's lettuce not suitable for prolonged storage.