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Chickpea and Sweet Potato Salad

Source of Recipe

Elemental Custard


Recipe Introduction

David LOVED this!

Recipe Link: elementalcustard.com/pages/ChickpeaSweetPotatoSalad.php

List of Ingredients

Ingredients:
1 can chickpeas (ml)
1 medium sweet potato
1 tbsp chicken spice blend (or 1/2 tsp salt, 1/2 tsp ground pepper, 1 tsp ground cumin and 1 tsp dried basil)
1/2 a medium sized purple onion
3 cloves garlic finely minced
1/2 cup chopped parsley
zest of 1 lemon
juice of 1/2 a lemon (or to taste)
1/2 tsp salt
1/8 tsp pepper
1 tsp cumin (or cumin seed)
1 tsp ground coriander
1 tsp chili powder
1/2 tsp cayenne pepper
2 tbsp sesame seeds (toasted)

*Tammy's change
I served it on a bed of farro.


Recipe

Method:
Preheat the oven to 400F. Dice the sweet potato to the same size as the chickpeas. Toss with 1 tbsp olive oil and 1 tbsp chicken spice. Roast on a baking sheet for ~40 minutes or until soft with a bit of caramelization.

Meanwhile, drain and rinse the chickpeas. Place in a large bowl and add the garlic, minced onion, and parsley.

Add the sweet potato (it doesnt have to cool down) to the chickpeas, along with the rest of the ingredients (spices, lemon, zest and sesame seeds). Stir until well combined, and adjust seasoning to your personal taste.

Serve warm or at room temperature.