Description

Earthy, vibrant, and quietly indulgent, the fiber rich Sweet Potato and Chickpea Salad transforms familiar ingredients into a refined expression of modern dining. This thoughtfully composed dish oBers an exciting, nourishing alternative to traditional salads, celebrating depth of flavor and elegant simplicity in equal measure. Sweet potatoes supply slow digesting carbohydrates that help regulate blood sugar, paired with carotenoids known for their role in skin and eye health, while chickpeas contribute plant protein, fiber, and essential minerals that aid digestion and satiety. Olive oil and fresh ingredients add beneficial fats and antioxidants that support overall balance and wellbeing. This dish offers sustained fuel through thoughtful simplicity.

Ingredients

• 1 medium sweet potato (approx. 350 grams), diced
• 200 grams tenderstem broccoli, washed
• 425 grams tin of chickpeas (garbanzos), drained
• 1 piece red onion
• 125 grams mixed grains (quinoa, bulgur, etc.)
• 200 grams additional mixed vegetables (parsnips, carrots), cooked
• 1/3 cup tahini
• 1/3 cup yogurt
• ½ lemon, juiced
• salt, to taste
• pepper, to taste
• 1 tablespoon olive oil
• 1 piece small beetroot, cooked
• handful of mixed leaves
• handful of mixed seeds
• drizzle of olive oil

Directions

1. 1
   Preheat the oven to 180°C (fan). Place the diced sweet potato in a microwave-safe dish with 2 tablespoons of water, cover, and microwave for 5 minutes to par-cook.
2. 2
   Transfer the sweet potato to a baking tray and roast in the preheated oven for 10 minutes. Add the tenderstem broccoli and chickpeas to the tray, tossing gently, and return to the oven to finish roasting until everything is tender and lightly caramelized.
3. 3
   Combine all dressing ingredients in a food processor and blend for about 30 seconds, or until smooth. Gradually add a few tablespoons of water to achieve your desired consistency.
4. 4
   In a large bowl, gently toss together the roasted vegetables, mixed grains, and salad leaves until well combined.
5. 5
   Divide the salad among serving bowls, drizzle generously with the dressing, and finish with your chosen toppings—extra leaves, seeds, and a light drizzle of olive oil.