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.
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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