Sweet Potato, Chickpea Salad with Sumac and Tahini dressing

Vegan
Sweet Potato, Chickpea Salad with Sumac and Tahini dressing
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Prep: 10 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric
Imperial

Tahini dressing

  • 2 tbsp tahini
  • 1 lemonjuiced
  • 10 g mintchopped

For the salad

  • 1 chickpeas (can)drained and rinsed
  • 2 tsp sumac
  • 160 g broccolicut into 2cm florets (dice the stalks)
  • 160 g sweet potatoescut into 1cm thick rounds
LunchDinner

This simple salad is super satisfying, uses a gorgeous tahini dressing and is easy to make in bulk for lunches. This is rich in fibre, minerals and the flavour is fantastic.

Prep: 10 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric
Imperial

Tahini dressing

  • 2 tbsp tahini
  • 1 lemonjuiced
  • 10 g mintchopped

For the salad

  • 1 chickpeas (can)drained and rinsed
  • 2 tsp sumac
  • 160 g broccolicut into 2cm florets (dice the stalks)
  • 160 g sweet potatoescut into 1cm thick rounds

Preheat...

Preheat the oven to 220°C (200°C fan) and prepare your ingredients.

Spread ...

Spread out the sweet potatoes, broccoli and chickpeas on a large baking tray and toss together with olive oil, sumac and seasoning to coat.

Roast f...

Roast for 20 minutes, flipping the sweet potatoes over and tossing everything half way through cooking.

To make...

To make the dressing, combine the tahini, lemon juice, a dash of extra sumac, and a big pinch of salt in a small bowl and whisk until smooth. Thin with a little water, then stir through the mint.

To serv...

To serve, divide the veggies between the bowls and drizzle with the tahini dressing.

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