Lately I have a newfound passion for tahini, that luscious sesame butter that is used across the Middle East. In the US we mainly think of it as an ingredient in hummus, but after listening to an episode of the podcast Unorthodox which you can find here,
I was inspired to expand my tahini repertoire. So this is a salad I’ve been making for the last few weeks and am enjoying so much! It makes use of several pantry items and so lends itself to our new habit of grocery shopping less often, and is a perfect balance of flavors and textures.
Roasted Sweet Potato and Chickpea Salad with Tahini Dressing
- 2 sweet potatoes
- 1 red onion
- 1 can of chickpeas
- 2 tbsp olive oil
Dressing:
- 1/4 cup tahini
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon or vinegar of your choice
- 1 tsp chopped garlic
- salt and pepper to taste
To serve: Baby spinach
Preheat the oven to 400. Cut sweet potatoes into chunks, and onion into slices. Place on a cookie sheet and add the chickpeas. Toss in plenty of olive oil, salt and pepper, and any other seasonings you like. Roast until soft and well browned in spots, about 40 minutes. Allow to cool. Combine the dressing ingredients and drizzle over the top. Delicious served over baby spinach.
The Children's Table 