Roasted Chickpea Salad with Tahini Sauce ★★★★★1 review

Serves 3-4 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

Roasted Sweet Potatoes

• 2 sweet potatoes, peeled & chopped into 1/2 inch pieces
• 1 Tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Roasted Chickpeas

• 1 can (400 grams) chickpeas
• 1 Tbsp olive oil
• 1 tsp cumin
• 1 tsp hot paprika
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

The Kale

• 200 grams curly kale (3-4 cups) stems removed
• 1 tsp olive oil
• 1 tsp lemon juice

Tahini Sauce

• 4 garlic cloves smashed
• 2/3 cup tahini paste (160 grams)
• 1/2 tsp sea salt
• 2 Tbsp olive oil
• 1/4 cup lemon juice
• 1 Tbsp maple syrup

METHOD

1. Preheat the oven to 220C/425F.
2. Line a baking two baking trays with parchment paper or silicon.
3. Chop the sweet potatoes into 1/2 inch (1.5cm) pieces, spread out evenly on baking tray and drizzle with olive oil. Sprinkle with sea salt and ground black pepper. Roast for 25-30 minutes, turning once halfway through.
4. While the sweet potatoes are roasting, drain the chickpeas and pat dry with a paper towel. Put them in a small bowl, drizzle with olive oil and sprinkle with cumin, paprika, sea salt and ground black pepper. Spread out evenly on the second baking tray and roast for 25 minutes, turning once halfway through.
5. Mix the tahini paste with the lemon, garlic, lemon juice, sea salt and maple syrup until everything is smooth, well combined and creamy. Add water 1 tablespoon at a time until desired consistency is reached.
6. Remove the woody stems from the kale. In a medium sized bowl, add the kale with a drizzle of olive oil and lemon juice. Massage for a minute or two with both hands.
7. Divide the kale between 3-4 bowls and top with equal amounts of roasted chickpeas and sweet potatoes. Drizzle with tahini sauce and serve.