This Sweet potato is loaded with delicious and fresh chickpea salad and topped with creamy tahini. It’s perfect, quick and easy meal for dinner or lunch. These sweet potatoes are cut in half and scored to look more fun and cooked int he oven until super soft and creamy texture. Finally topped with chickpeas, red onion, microgreens and parsley salad and drizzled with creamy tahini for all the flavours to combine.
How to Bake Sweet Potatoes
For a long time, I thought I didn’t like sweet potatoes. When I was growing up, I only ever had them in casserole form, smothered in marshmallows and brown sugar. Turns out, I love sweet potatoes, but I have to prepare them the right way! I like mine puffy, with caramelized edges and a crispy skin. This sweet potato with chickpea salad is a perfect recipe. Here’s how I make them:
Preheat the oven to 200C and line a rimmed baking sheet with parchment paper or aluminum foil.
Cut the potatoes in half and score the flesh. Drizlle with olive oila dn salt and rub the potato halves.
Roast for 30 minutes, or until the skin has puffed up and you can easily pierce them with a fork.
The most important thing to note here is that I DON’T wrap them in foil. If you do, the sweet potato flesh will still cook, but the skin will be very moist and almost slimy. In order to get delectable, puffed up crispy skin and caramelization on the outside of each baked potato, place them onto the baking sheet bare!
Chickpea salad for sweet potatoes
This chickpea salad is super fresh and easy to make. While the potatoes are cooking you can combine all the salad ingredients and let it marinated until the sweet potatoes are cooked.
Ingredients:
Chickpeas. I like to use canned chickpeas as they are super easy to use and doesn’t require any cooking. You can also cook chickpeas from dry ones if you prefer like this.
Red onion. I find the red onion work the best in this salad as it has a milder taste. you can definitely used white onion or even shallots.
Parsley. It’s a must in here. It gives a lovely fresh flavour to the salad. I wouldn’t recommend to substitute parsley for anything.
Microgreens. I used sunflower microgreeens and it was lovely and delicious. You can swap to other greens or other microgreens here.
Dressing. This dressing is made out of very simple ingredients and it’s delicious. I used balsamic vinegar, olive oil, salt and sumac for the dressing.
Check out more recipes:
Whole Sumac Roasted Cauliflower
Sweet potato and Chickpea Salad
Ingredients
- 4 sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- 1 tbsp tahini
Chickpea salad
- 1 can chickepas
- 1 red onion
- 1 handful fresh parsley
- 1 handful microgreens of choice
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp sumac
Instructions
- Cut the potatoes in half and score them. Add olive oil and salt and rub the potato halves. Bake in the preheated 200C oven for about 30 minutes cut side down.
- Meanwhile chop and mix all the salad ingredients and let marinade.
- Serve cooked potatoes with the salad on top and a drizzle of tahini sauce. Enjoy!
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