sweet potato chickpea tahini salad

At times, as rare as they may be, I do try to eat really clean.

This salad is IDEAL.  A must make.  Recipe adapted from smittenkitchen.com


  • 2 lbs sweet potatoes, peeled & cubed
  • 3 tbs olive oil
  • salt, ground pepper, paprika, onion powder
  • 1 (15 oz.) can chickpeas/garbanzo beans
  • 1 medium red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 6 cups baby arugula

Tahini Dressing:

  • 1 large clove garlic, shredded
  • 1/4 cup fresh squeezed lemon juice
  • 4 tbs tahini
  • 2 tbs olive oil
  • salt to taste


Preheat oven to 425 F.  Line a rimmed baking sheet with parchment paper.

In a bowl, mix to coat the cubed sweet potatoes with the oil and the seasonings (to taste).  Spread them out on the baking sheet, and roast for 15-20 minutes – or until just fork tender.

Rinse and drain the chickpeas.

For the Dressing:  Whisk together the ingredients in a medium bowl, until blended.

Toss all ingredients together in a large bowl.

Yields 4 servings.

…delicious happens

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