Warm sweet potato and chickpea salad with tahini goddess dressing

4 servings
15 min
15 min
Very Easy


Number of serving: 4

For salad:

1 large sweet potato, peeled and chopped in 1 inch pieces

1 medium garlic clove, minced

2 Tablespoons coconut oil

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper

2-3 pinches sea salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh parsley

Tahini Goddess Dressing:

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 cup raw tahini

4 teaspoons tamari or soy sauce

2 Tablespoons apple cider vinegar

2 teaspoons agave nectar

1/3 cup water

2 Tablespoons chopped parlsey


  • For salad:
    Preheat the oven to 425°F. In a large bowl, combine the sweet potato, garlic, peppers, coconut oil, and salt. Toss the potato pieces until evenly coated. Roast them on a baking sheet for 20-25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing.
  • Tahini Goddess Dressing:
    Place all ingredients, except the parlsey, in a small bowl and using an immersion blender or food processor, blend ingredients well until smooth. Add the parlsey at the end and mix well.
  • Assembly:
    In a medium bowl, mix the roasted potatoes, chickpeas, red onions, parsley and 1/3 cup dressing. Combine ingredients well and serve. Eat with a green salad or by it own.


Warm Sweet Potato and Chickpea Salad with Tahini Goddess Dressing, photo 1
Warm Sweet Potato and Chickpea Salad with Tahini Goddess Dressing, photo 2


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