Spinach Salad with roasted chickpea, sweet potato, onion and lemony tahini dressing
Spinach salad with spicy oven roasted chickpeas; sweet potatoes, and onions, drizzled with a lemony tahini dressing. The salad is full of flavours and healthy plant based nutrition.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 3 cups baby spinach leaves (~400 g)
- 1 cup chickpeas boiled and drained
- 1 cup sweet potato cut into bitesize chunks
- 1 red onion cut lengthwise
- 2 tsp cumin powder
- 1 tsp paprika powder
- sea salt to taste
- black pepper to taste
- 2 tbsp Olive oil
For the Tahini salad dressing
- Juice of ½ lemon
- 2 tbsp tahini
- 2 tsp maple syrup
- 2 tsp Olive oil
- 2-3 tbsp warm water
Preheat oven to 180ºC.
In a mixing bowl toss the drained chickpeas with cumin, paprika and a little olive oil.
Loosely spread on a baking tray and roast for 5 mins.
In the same bowl, toss sweet potato with a little olive oil and add to the baking dish. Roast for another 10 mins with tossing every once in the middle to ensure even cooking.
In the end add the sliced onions and roast for just about 2 mins.
To make the tahini dressing, rapidly whisk together tahini, lemon juice, maple syrup, olive oil and warm water in a small bowl. At beginning it may feel like the tahini is breaking up but continue whisking and it will soon come together to a smooth flowing consistency. Add more water if needed.
In a big salad bowl, add the spinach leaves, top with all the roasted veggies and drizzle the tahini sauce.
Serve warm with some more dressing on the side. If packing in lunch boxes, pack in some extra dressing.