Discover our delicious recipe for sweet potato and chickpea salad, a perfect combination of the sweetness of sweet potatoes and the creamy texture of chickpeas. Try this healthy and flavorful salad today!
Preparation
10
min
Cooking
30
min
Portion
6
Ingredients
Salad
- 2 sweet potatoes, diced
- 15 ml (1 tbsp) vegetable oil
- Pepper and salt to taste
- One can (540 ml) chickpeas, rinsed and drained
- One stalk of celery, diced
- 80 ml (1/3 cup) cubed pickles
- 15 ml (1 tbsp) toasted sesame seeds
Sauce
- 60 ml (1/4 cup) mayonnaise or veganaise
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) Dijon mustard
- 5 ml (1 tsp) ground cumin
- Pepper and salt to taste
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Place potatoes in a large bowl.
- Add oil, pepper and salt and toss well to coat each piece.
- Spread potatoes on a baking sheet and bake for 35 minutes, stirring halfway through. Remove from the oven and let cool.
- In a large bowl, combine all salad ingredients except toasted sesame seeds.
- In a small bowl, combine all dressing ingredients.
- Stir dressing into sweet potato and chickpea salad.
- Sprinkle it with toasted sesame seeds.
Notes
Créatrice culinaire
