Summer has arrived and that means it’s the perfect time of year for copious amounts of salads. As much as I love a leafy-based salad that can be anything from spinach, kale, arugula, to the nearly-forgotten lettuce, leafy greens have their time and place. There are many other ingredients that need some love too. Potato, pasta, and fruit salad variations mix up a weekly menu so that you can have salad every night without feeling like you’re becoming a rabbit.
I love roasted veggies on a salad. They give a different texture to the typical fresh, crunchy taste of raw vegetables, and can add a depth of flavour. Some might not like the cold and hot combo they bring to a salad, but I do. I was looking for some potato salad variations that weren’t filled with mayo and eggs, and I stumbled upon this very non-traditional potato salad. Sure, it can’t really even be considered a potato salad, but because it has yams in it, and they’re part of the potato family, I’m going to say that it is. Lightly coated in a delicious tahini-based dressing, this salad also contains chickpeas to add a little protein punch. It’s a great option either as a side or the main meal. I have a feeling I’ll be making this a lot this summer.
Warm sweet potato & chickpea salad
2 lbs yams (about 3), washed and cut into 1″ cubes
2 tbsp olive oil
1 tsp chili powder
salt and pepper to taste
1 15-oz can chickpeas, drained and rinsed
¼ medium red onion, finely chopped
½ cup fresh parsley, chopped
¼ cup lime juice
3 tbsp tahini
3 tbsp water
2 tbsp lemon olive oil (or regular olive oil)
pinch of garlic salt
¼ tsp each of chili powder, cumin and ground coriander
salt and pepper to taste
- Preheat the oven to 425F.
- Place the cubed sweet potato onto one or two baking sheets and spread into one layer. Toss with olive oil, season with chili powder, salt and pepper. Roast for 20-25 minutes.
- While the sweet potatoes are roasting, finely chop the onion and parsley. Place into a separate bowl, leaving a little bit of parsley to garnish at the end.
- To create the dressing, put all of the ingredients into a jar, then place a tight fitting lid and shake until thoroughly combine. Taste and season with spices or salt and pepper according to your preference.
- Once the potatoes are done roasting, put them into a big bowl along with the onion, parsley and drained chickpeas. Toss to combine.
- Drizzle your desired amount of dressing onto the salad, there may be some extra which can be refrigerated for later use. Toss until lightly coasted, then garnish with leftover parsley.