Sweet Potato Chickpea Salad

Raw sweet potatoes and crispy roasted chickpeas make a surprisingly delicious combination


My husband was on Whole Foods’ website earlier looking for a particular fruit juice and he stumbled upon some plant-based recipes and this one caught my eye. It was so pretty looking I had to try it - until I realized it was made with RAW sweet potatoes. Ummm, no. Or so I thought. I’ve never eaten raw potatoes of any kind but my mom told me that my grandfather loved them, and my husband said he did, too, so I thought it couldn’t be that bad. And it wasn’t. Quite delicious, actually!


You can spiralize your sweet potato (thanks to my daughter who bought me a nice spiralizer) and make the dressing while the chickpeas are roasting. This easy salad is ready in about 30 minutes and is flavorful, tangy, crunchy and savory with just a tiny hint of sweet.


In the original recipe the dressing is made with tahini and cashews. I used vegan mayo in place of the cashews since I’m highly allergic to them. Here’s my modified recipe.

1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed

1 lemon, zested and juiced, divided

1 1/2 teaspoons smoked paprika

1/4 cup tahini

1/4 cup vegan mayo of your choice

1 tbsp nutritional yeast

1 small clove garlic, chopped

1/2 tsp ground black pepper

1/2 tsp salt

1 1/2 cups sweet potato noodles

1 cup spinach leaves

2 tbsp Italian parsley, roughly chopped


Directions


Preheat oven to 350 degree F.


Mix together garbanzo beans, 1/2 of the lemon zest, 1 tsp lemon juice and smoked paprika, then spread onto a large rimmed baking sheet. Bake until crisp, about 30 minutes. Let chickpeas cool before serving.


Combine tahini with vegan mayo, nutritional yeast, remaining lemon zest and juice, garlic, pepper and salt, and a couple tablespoons of water (or more) to get dressing to desired consistency.


Place sweet potato noodles in a large bowl with a small amount of dressing. Lightly massage the dressing into the noodles to soft them.


To serve, toss noodles and spinach on serving plate, top with half the garbanzo beans, extra dressing if desired, parsley, and extra black pepper.

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