Sweet Potato & Chickpea Salad + Crispy Shallots


  • 1 large sweet potato, diced
  • 1 cup cooked chickpeas
  • 1 large shallot, sliced
  • 2 tablespoons olive oil, divided
  • garlic powder
  • chili, chipotle or smoked paprika powder
  • pink salt
  • leafy greens of choice (I used baby kale)
  • pepitas (pumpkin seeds)

Simple Lemon Tahini Dressing

  • 3 tablespoons tahini
  • juice of 1/2 medium lemon
  • 2-3 tablespoons water, + more as needed
  • pink salt, to taste

Preheat oven to 400F.

Roast: Place sweet potato and chickpeas on a large rimmed baking sheet lined with a silpat, parchment paper or lighlty greased. Drizzle with oil, toss to coat. Sprinkle a few dashes of salt, garlic and chili powder of choice over top. Place in oven and roast for about 25 – 30 min, stirring once half way through, potatoes will be ready when they are fork tender. Ovens vary so your cooking time may be more or less.

Crispy shallots: Heat remaining oil in a small/medium pan over medium heat, add shallots and cook for about 5 minutes stirring frequently. Lower heat to medium low and cook the shallots until nicely browned, about another 5 – 10 minutes. Once browned to your liking, remove from pan and set aside on a paper towel lined plate (if you leave them in the pan to cool, they may cook a bit more (possibly overcook) since the pan will still be hot). Sprinkle with a little salt and pepper if you like.

Dressing: Place the dressing ingredients in a small bowl, mix well and add a more water as needed to thin. Set aside.

To serve, add leafy greens to serving dish/plate, top with 1/2 of the roasted sweet potatoes and chickpeas along with 1/2 of the crispy shallots. Add a sprinkle of pepitas over top and drizzle with 1/2 of the dressing. Add a squeeze of the remaining lemon half over to if you like!

Serves 2.


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