Are you ready to tantalize your taste buds with a dish that’s not only delicious but also packed with nutrients? Dive into the vibrant world of our Creamy Chickpea Sweet Potato Salad! This vegetarian delight combines the earthy sweetness of roasted sweet potatoes with the hearty goodness of chickpeas, all enveloped in a luscious creamy dressing that will leave you craving more. Perfect for a quick lunch, a potluck, or a light dinner, this recipe is sure to impress your family and friends. Plus, with just 40 minutes from prep to plate, you’ll be enjoying this colorful salad in no time!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 large sweet potato, peeled and cubed
- 1/4 cup Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1/4 cup green onions, chopped
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Drain and rinse the can of chickpeas under cold water. Peel the sweet potato and cut it into small cubes, about 1-inch in size. Chop the green onions and set them aside.
- In a medium-sized pot, bring water to a boil. Once boiling, add the cubed sweet potato. Cook for about 15 minutes or until the sweet potato is tender when pierced with a fork. Drain and set aside to cool slightly.
- While the sweet potato is cooking, prepare the creamy dressing. In a mixing bowl, combine the Greek yogurt, tahini, lemon juice, cumin, salt, and pepper. Whisk until smooth and well combined. Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired.
- In a large mixing bowl, combine the drained chickpeas, cooked sweet potato, and chopped green onions. Gently fold in the creamy dressing, ensuring all ingredients are well coated.
- Once everything is mixed, taste the salad and adjust the seasoning if necessary. You can add more cumin for an extra kick or additional lemon juice for brightness.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. This can also be served immediately if you prefer.
- Serve the creamy chickpea sweet potato salad in bowls or on a platter. Enjoy it as a main dish or a side salad, and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Prep Ahead: To save time, you can prepare the sweet potato and chickpeas a day in advance. Just store them in the refrigerator until you’re ready to mix everything together!
- Customize Your Dressing: Feel free to experiment with the dressing! Add a splash of hot sauce for a spicy kick or a dash of garlic powder for extra flavor.
- Texture Matters: For added crunch, consider tossing in some chopped bell peppers, cucumbers, or even nuts like walnuts or almonds.
- Serving Suggestions: This salad is versatile! Serve it on a bed of greens, in a wrap, or alongside grilled chicken for a heartier meal.
- Flavor Infusion: Letting the salad sit for about 10 minutes before serving allows the flavors to meld beautifully. If you have the time, chilling it in the fridge for a bit can enhance the taste even more!
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again to refresh the creamy dressing.
Nutrition Facts
Calories: 158kcal
Carbohydrates: 22g
Protein: 7g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 1mg
