Now that spring has finally sprung (hehehe sorry I just really love saying that!), it’s all about the healthy salads! And this sweet potato salad with chickpeas, flaked almonds and a creamy tahini and lemon dressing ticks SO many boxes.
First of all, it’s the easiest thing in the world to make. You just roast the sweet potato, pop it into a bowl with some chickpeas, add some flaked almonds for crunch (and some black poppyseeds to make it look pretty) and mix it all together. Pour over a simple lemon, tahini and parsley dressing and you’ve got the making of one super yummy and healthy salad.
The thing I love the most about this salad is that you can serve it warm or cold. It’s completely up to you! On really hot days in summer, I almost always serve it cold, but on those ‘only-kinda-warm’ spring nights, it’s definitely all about the warm salad!
This is such a versatile salad – you can serve it on it’s own, as the perfect partner to your summer BBQ, or even with a piece of grilled salmon on top. Seriously, you’ve got to try this!!
Need some more healthy salad inspiration? Check out my favourite 12 salad recipes here.
Healthy Chickpea, Almond & Sweet Potato Salad with a Creamy Lemon Dressing
- 2 tbs olive oil
- 800 g sweet potatoes about 2-3, peeled and cut into chunks
- 1 X 400g can chickpeas drained and rinsed
- 2 tbs poppy seeds
- 1/4 cup finely chopped parsley
- 1/2 cup flaked almonds toasted or un-toasted
- 1 garlic clove minced
- ¼ cup freshly squeezed lemon juice from approx. 2 lemons
- 1 tbs finely grated lemon zest
- 3 tbs tahini
- 3 tbs water
- 1 tbs olive oil
- salt and pepper to taste
Preheat oven to 200 degrees celsius.
Place the sweet potato onto a baking paper lined tray and drizzle with the olive oil.
Bake for 20-25 minutes or until the sweet potato is just tender. Set aside to cool slightly.
Meanwhile, drain and rinse the chickpeas under cold water and place into a large bowl.
Add the chopped parsley, slightly cooled sweet potato and the poppy seeds to the bowl.
In a separate bowl or jug, whisk the minced garlic, lemon juice, lemon zest, water, tahini, olive oil and salt and pepper together until smooth and runny.
Pour the dressing over the salad ingredients and mix well to coat.
Sprinkle the flaked almonds over the top and serve.