Mediterranean Salad

Quick and simple, this Mediterranean Baked Sweet Potato Chickpea Salad topped with cherry tomatoes and parsley is a perfect healthy and tasty dinner recipe for a busy evening.

This quick 30 minute recipe is delicious, fresh, healthy, and naturally vegan and gluten free. Also, sweet potatoes, rich in iron and magnesium and chickpeas, rich in fiber are extremely helpful in improving metabolism and digestion. So, do try this recipe and hope you enjoy. Find homemade hummus recipe here.

Course: Salad for Lunch/ Dinner
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:
4 medium sweet potatoes, cut into half lengthwise
1 can (16 oz.) chickpeas, rinsed and drained – or ½ cup raw chickpeas cooked
½ tablespoon olive oil
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon cinnamon powder
½ teaspoon paprika
1 tablespoon lemon juice
Salt to taste

Sauce:
1/3 cup hummus (or tahini)
Juice of 1 lemon
1 teaspoon dried dill or (3 teaspoon fresh chopped)
3 garlic cloves, minced
Water or almond milk to thin
Salt to taste

Toppings:
¼ cup cherry tomatoes cut in halves
¼ cup parsley, finely chopped
Juice of 1 lemon

Method:
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length-wise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking
3. Toss rinsed and drained chickpeas with olive oil and spices on to baking sheet too.
4. While the sweet potatoes and chickpeas are roasting, prepare sauce by adding all ingredients under the sauce section to a mixing bowl and combining well. Add water or almond milk to thin so it’s pour-able. Taste and adjust seasonings as needed.
5. Also prepare the chopped parsley- half cut tomato topping by tossing them together with lemon juice and setting aside to marinate.
6. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven. Remove the potato skin.
7. Top the potatoes with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

A detailed method with step by step pictures:
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length-wise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking.
20170525_185545.jpg
3. Toss rinsed and drained chickpeas with olive oil and spices on to baking sheet too.
20170525_200736.jpg
4. While the sweet potatoes and chickpeas are roasting, prepare sauce by adding all ingredients under the sauce section to a mixing bowl and combining well. Add water or almond milk to thin so it’s pour-able. Taste and adjust seasonings as needed.
20170525_200947.jpg
5. Also prepare the chopped parsley- half cut tomato topping by tossing them together with lemon juice and setting aside to marinate.
6. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven. Remove the potato skin.
7. Top the potatoes with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
20170525_201409.jpg

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