Warm Chickpea and Sweet Potato Salad
Recipe type: Gluten free, Vegan
Prep time:
Cook time:
Total time:
Serves: Serves 4
- 1 large can chickpeas, drained
- 1-2 Tbsp coconut oil
- 1 medium sweet potato, washed and chopped
- Himalayan pink salt and black pepper to taste
- 2 tsp ground cumin
- ½ medium red onion, diced
- 3 cloves garlic, minced
- 1 small lemon, the grated zest of
- ½ small lemon, the juice of
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1 large handful parsley, roughly chopped
- 3 Tbsp sesame seeds, toasted under the grill
- Heat a fry pan over medium heat and add 1 Tbsp coconut oil. Cook diced sweet potato until lightly browned and cooked through.
- Stir through salt, pepper and cumin. Pour into a small bowl and set aside.
- In the same pan, heat the other 1 Tbsp of coconut oil and sauté diced onion and minced garlic until translucent and lightly browned.
- Once cooked, take off heat and set aside.
- In a large mixing bowl, combine chickpeas, sweet potato and onion and garlic mixture.
- To the mixture add lemon zest and juice, turmeric and cayenne pepper.
- Toss through parsley and sesame seeds.
- Serve and Enjoy!
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/warm-chickpea-sweet-potato-salad/
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