Sweet Potato Salad with Spiced Chickpeas
This was definitely a ‘let’s throw a bunch of stuff together and see if it all works’ kind of dish. The result? A fantastically delicious and hearty meal. The addition of the spiced chickpeas add some boldness and the tzatziki-like sauce and tomatoes bring the freshness and tangy flavors. I am a big fan of meals that include a variety of fresh vegetables and herbs. Plus, the chickpeas are a great plant-based protein source.
Note: I do a lot of ‘eyeballing’ and taste-as-I-go with my recipes, so I don’t always use exact measurements. I recommend adding more (or less) of ingredients based on desired strength of flavors, amount of ingredients, dressing, etc.
Total time: 45 minutes to 1 hour (including sweet potato bake time)
Servings: 2
Ingredients:
- 1 sweet potato (baked, peeled, and cut into chunks)
- 3 cups of fresh spinach leaves (rinsed and dried)
- 3/4 to 1 cup cherry tomatoes (halved or cut into thirds)
- 1 cup of cooked or canned chickpeas (drained and rinsed if from can)
- 2 cloves of garlic, minced
- Dried Cumin seeds ( I think the seeds pack more flavor than the powder)
- Chili powder
- 1/2 cup Greek (or dairy-free) yogurt
- Fresh dill, chopped
- 1 lemon
- Smoked paprika
- 2 tbsp olive oil
Directions:
1. For preparation of spiced chickpeas: heat 1 tbsp olive oil in a skillet over medium heat. Add 1 clove of minced garlic and saute until softened. Add chickpeas and spices (chili powder, cumin seeds, salt, and pepper) and toss chickpeas in the spices. Continue to cook/toss until chickpeas are warmed through and start turning slightly crispy golden brown. Use seasoning amounts based on your preference of flavors. Note: when I use chickpeas from the can, I often use the entire can (15.5 oz) and add as much of the spiced chickpeas as I like to the dish. I save and refrigerate the remaining chickpeas and add them to other meals I prepare throughout the week.
2. For yogurt dressing preparation: add yogurt, 1 tbsp of olive oil, juice of 1 lemon, and 1 clove of minced garlic in a small bowl and mix. Add salt and some smoked paprika to taste. Add the fresh dill and mix again.
3. Layer items on plate(s): add sweet potatoes first ( I like to use them warm out of the oven), then spoon chickpeas on top. Add spinach and cherry tomatoes next. Finally, drizzle yogurt dressing on top. Eat as is or mix ingredients together on the plate.
Bonus: in the Fall, I sometimes sub acorn or butternut squash for the sweet potato and sprinkle in some pomegranate seeds for a pleasant burst of sweetness and tartness. Enjoy alone or with some toasted naan!
One Comment
Kendra
Yummy!!!!