Sometimes, I make a meal every week, perfecting and tweaking it along the way. Before I knew it, this meal had become a regular in my diet.
This was the case for this salad.
The masala-spiced * roasted chickpeas and the tender, roasted potatoes are a match made in heaven.
Combine these two with my favorite 3-ingredient Tahini Dressing *, and you’ve got a mealtime miracle.
Bonus? Bonus?
This concept was inspired by my Sweet Potato Chickpea Buddha Bowl, which is a blog favorite! You all have excellent taste.
I turned the Buddha Bowl into a salad for a lighter texture and more greens while maintaining that same strong flavor. This is my new favorite dinner.
This is the perfect vegan meal to serve at a party or on a weeknight! Divide the dish into two portions for a filling entree or four portions for a satisfying side dish to accompany meals such as Grillable Veggie Burgers or Garlic Mack ‘n’ cheese.
Ingredients
SALAD
- Two small organic sweet potatoes*, sliced into half-inch rounds.
- One 15-ounce canned chickpeas, rinsed, drained, and pressed dry (1/4 cup drained according to the original recipe)
- Use 2 Tbsp of grape seed oil or coconut oil ( divided).
- 2-3 Tbsp tandoori masala spice blend*
- Add more salt to taste.
- 1 tsp Coconut sugar
- Use 1/4 tsp of turmeric ( optional).
- Rainbow chard*, kale* (chopped with large stems removed), one large bundle (12 stems per bundle)
- 2 Tbsp lightly salted or unsalted pumpkin seeds ( optional).
Dressing
- 1/4 cup tahini
- Maple syrup, 1 Tbsp
- Juice 1 small lemon (original recipe calls for 2 Tbsp of juice).
- Use 1-2 tablespoons of hot water to thin.
Instructions
- Preheat oven to 400 degrees F. (204 C). Line a baking tray with aluminum foil.
- Add the chickpeas into a small bowl. Toss in the remaining oil, the entire tandoori spice blend, the coconut sugar, and the turmeric (optional). Make sure to taste and adjust the seasonings if necessary. Place on the half of your baking sheet.
- Sprinkle with salt and arrange in a single layer. Drizzle the remaining oil over the sweet potato rounds. Sprinkle with salt and place the sweet potato rounds in one layer.
- After 20 minutes, remove the sweet potatoes and chickpeas from the oven to ensure that they are cooked evenly. Continue cooking for another 10-15 minutes until the sweet potatoes and chickpeas have browned and are soft.
- Add tahini and maple syrup (to the bowl that you used for the chickpeas earlier) and whisk together. Add hot water to thin until it is pourable. Adjust seasonings to taste. Set aside.
- Let the potatoes and chickpeas cool down for a couple of minutes after they are finished roasting. Divide chard (or massaged* Kale) between two serving dishes. Top with sweet potatoes, chickpeas, and pumpkin seeds. Dressing on the side. Fresh is best, but leftovers can be stored separately in a covered container for up to 2-3 days.
