Warm Sweet Potato and Chickpea Salad with Tahini Goddess Dressing

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This has completely been a weird Friday for me. I woke up and then it felt like it has flown by.I mean, I wanted to start the weekend, but not all weird! Maybe there’s a full moon somewhere, right? Nah,I think I have had a little of a rough week. Once I hit Thursday it seems like I hit the wall. On top of having my day job, I also have to plan meals and prepare them for when we are on the road or when Ryan is on the road. I am trying to come to terms that I am not a great meal planner for JUST the 2 of us. I have to get on the bandwagon, becasue as soon as kids start coming into the picture, I am going to HAVE to be better at planning. Don’t get me wrong. Somedays I know what I am going to make ahead of time, but on other days I seem to hit a wall or I just don’t have the strength.

I have to admit that the past few weeks my fellow foodies have been an inspiration to me. I read a post and see pictures and realize I have all the ingredients. Even though I am very much the person that can look in my pantry and fridge and winf something, sometimes it’s not there. Sometimes, I find that after working out 5-6 times a week does not make me want to cook but it makes me want just a salad and some legumes tossed on it with some bread on the side. Simplicity is good, right? I tend to complicate it for myself, setting my own standards when I come into the kitchen.

Ryan does not expect anything gourmet, but I set my own standards and feel disappointed if I do not meet that.I am my worst nightmare sometimes, even though I like pleasing and I wait for Ryan’s reaction. Anyway, I made a recipe that was super simple yet filling and very gourmet. Thanks to the ladies at Smitten Kitchen and Oh She Glows, I tried a new combination of flavors. Even though these two recipes focused on warm squash, I decided to use sweet potatoes since I was not able to make it to the market that week.

Since I have reduced the intake of red or white potatoes in our weekly meals, I have focused on sweet potatoes due to their being low on the glycemic chart. When I feel the need to enjoy some comfort food, sweet potatoes tend to be the go-to healthy carb for me. The dressing for this warm salad is so creamy and very different than any dressing one could enjoy. Throw out ranch, ceasar or blue cheese dressing and bring IN Tahini Goddess Dressing. I did not use the listed dressing from wither website but since I had made my own from a wonderful cookbook I found at the library, I had some already prepared and ready to pour on my warm salad. YUM!

I know I chatted with some people about their dislike for the flavor or consitency of the chickpea. Some people can manage eating it ONLY in hummus and others none at all. It all depends. I find that the bean can be grainy if you use from a can, but if you cook it on your own the bean can have a softer texture. Try it sometime.

What is your FAVORITE way to eat chickpeas?

NExt week I will be featuring another recipe using chickpeas that took the flavor to another stage! Can’t wait! Meanwhile, enjoy this side dish as a main meal with a green salad or for the upcoming holidays. Such a delicious dish!

Warm Sweet Potato and Chickpea Salad

serves 2

For salad:
1 large sweet potato, peeled and chopped in 1 inch pieces
1 medium garlic clove, minced
2 Tablespoons coconut oil
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2-3 pinches sea salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh parsley

 Preheat the oven to 425°F. In a large bowl, combine the sweet potato, garlic, peppers, coconut oil, and salt. Toss the potato pieces until evenly coated. Roast them on a baking sheet for 20-25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing.

Tahini Goddess Dressing

slightly adapted from the book jam it, pickle it, cure it

makes 1 cup (perfect for regular salads)

2 cloves garlic, minced
1 teaspoon kosher salt
1/2 cup raw tahini
4 teaspoons tamari or soy sauce
 2 Tablespoons apple cider vinegar
2 teaspoons agave nectar
1/3 cup water
2 Tablespoons chopped parlsey

Place all ingredients, except the parlsey, in a small bowl and using an immersion blender or food processor, blend ingredients well until smooth. Add the parlsey at the end and mix well.


In a medium bowl, mix the roasted potatoes, chickpeas, red onions, parsley and 1/3 cup dressing. Combine ingredients well and serve. Eat with a green salad or by it own. Enjoy!

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  • http://www.blogger.com/profile/08873080530639686787 HiHoRosie

    ever since I saw veganlisa tweet this I’ve been wanting to make it so maybe this weekend. Perhaps with some pumpkin cinn rolls??? hee hee! Anyway, I used to despise chickpeas until a few years ago when I was introduced to hummus. I’ve loved them since. Hummus is a fave but I like them whole in spaghetti or tossed with a salad. I wanna try Averie’s version of carmelizing them. :)

  • http://www.blogger.com/profile/15820580955484678416 roxan

    That’s funny, I find you and your recipes to be completely inspiring. :) this looks great. I’m so glad that winter is rolling around and i’m beginning to see more sweet potato recipes!

  • http://www.blogger.com/profile/06738430571504410912 Letizia Golosa

    It’s printed and on my fridge! I will make it this week

  • http://www.blogger.com/profile/11751332126011127621 Amber Shea

    Good call on using SP instead of squash! I think SPs are better 😉

  • http://www.blogger.com/profile/05034283259164629148 Magic of Spice

    Just the name of this dish makes me hungry…Gorgeous!
    Sorry your week had been weired, but wishing you a fantastic weekend :)

  • http://anecdotesandapples.weebly.com/ Monet

    I’m going to have to get much more organized when we have kids…I feel so scattered at times! And I completely agree about boiling your own beans…it makes such a difference. Thanks for sharing such a great tip and recipe. I love the sound of that tahini dressing. You are an inspiration to me!

  • http://www.blogger.com/profile/11195737115432451006 Amy

    Oh this sounds so good! I love chickpeas in any preparation! The dressing sounds fabulous as well!

  • http://www.blogger.com/profile/03602971207085826708 mangocheeks

    I can eat cooked chickpea just as is, but spiced up a little will make me munch more.

    This recipe is really lovely, I especially like the sound of the tahini goddess dressing.

  • http://www.blogger.com/profile/14550795101401249738 Lori

    My favorite way to eat chickpeas is in my salad. LOVE the taste. I’ve just ventured into cooking them from dried and then freezing them so I have them on hand and don’t get the sodium and preservatives that the canned variety has. I just toss a (frozen) handful on my salad in the morning before I go to work and by lunchtime, they are thawed and perfect. My dogs LOVE munching on cooked chickpeas and when I make them brown rice, I throw some in along with some carrots to give them a healthy addition to their meal.

  • http://www.blogger.com/profile/15098153709600529170 Jennifer and Jaclyn @ sketch-free vegan

    yoomie! sweet potatoes: love em, chick peas: love em. Lovely autumn salad :)

  • http://www.namelymarly.com/ Marly

    Sweet potatoes? I thought that was chunks of fried tofu! Either way, it looks delicious. Yummmm. By the way, I’m glad to see you’ll be posting videos of you singing on your FB fan page. Can’t wait! Did you see that PBS special on a group of people auditioning for the Met? It was very cool. Even my hubby watched it and he’s not that in to opera!

  • http://www.blogger.com/profile/08927164838699702741 Brian

    i’m always intrigued by anything that involves sweet potatoes. it seems that i didn’t really discover these until i turned vegan, and now i cant get enough. looks great :)

  • http://www.blogger.com/profile/00361442891218676216 Emily Malloy

    Pure divinity.