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.
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