Sweet Potato and Chickpea Salad with Lime, Cilantro & Tahini Dressing

Sweet Potato and Chickpea Salad with Lime, Cilantro & Tahini Dressing

As seasons change, so too does our palette. Whether you ascribe to seasonal dietary changes as those who practice Ayurvedic nutrition do or not, most of us would agree that when the warmth of early fall burns out and winter sets upon us raw veggies and icy lemonade no longer sound so appealing. If we carefully, our bodies tend to crave warming foods—think roasted vegetables, soups and heating spices. We’re all far more likely to go to an Indian restaurant now than amidst the stifling heat and humidity of August.

While our natural instincts may lead us to butternut squash and parsnips, there are those of us that still need a good salad every now and again. A warm salad might just be what many of us need in order to give into the turning times while still feeling grounded and nourished. This warm salad, featuring vitamin-A rich sweet potato and fiber-rich chickpeas, is filling yet light, full of flavor yet detox-friendly.

Sweet Potato and Chickpea Salad with Lime, Cilantro and Tahini Dressing

(makes 4 servings)


What You’ll Need:

Sweet Potato and Chickpea Salad:

  • 2 large sweet potatoes (about 2 lbs), skin-on and cut into cubes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • Pinch of red pepper flakes
  • Pinch of sea salt
  • 2 Tbs olive oil
  • 1/4 yellow onion, finely diced
  • 2 cups prepared chickpeas (canned works too)

Lime, Cilantro ad Tahini Dressing:

  • 2 small garlic cloves, minced
  • 1/4 fresh cilantro leaves
  • 1/4 yellow onion, finely diced
  • Juice of 2 limes
  • 1/4 cup tahini
  • Sea salt and pepper to taste

How to Make It:

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the sweet potato, spices, olive oil and a few pinches of sea salt. Toss until all pieces are evenly coated. Roast on a baking sheet for 30 min, or until soft.
  3. Remove from the oven and let cool.
  4. While the sweet potatoes roast, make the tahini dressing. In a food processor (or blender), add all ingredients and mix until smooth. Taste and adjust seasoning. You may opt to add a little water to thin it out.
  5. To bring it all together, combine the sweet potatoes, chickpeas, onion and cilantro in a mixing bowl. Add 3/4 of the dressing, gently folding it into the mixture and serve with the additional dressing on the side.

Be sure you enjoy this recipe right away. Otherwise, set aside the portion of salad you don’t plan to eat undressed and save a small container of the dressing. You can reheat the salad when you’re ready and top with the tasty dressing. This is a great salad to bring to work and keeps well in the refrigerator for up to four or five days.