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Roasted Sweet Potato and Chickpea Salad [Vegan]

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As with everything in life, I have added my embellishments. The biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later. In fact, this allows the flavors to deepen.

Roasted Sweet Potato and Chickpea Salad [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

6

Cook Time

60

Ingredients

  •  2 large sweet potatoes (about 11/2 pounds)
  • 5 tablespoon oil
  • 2 teaspoons whole cumin
  • ½ teaspoon freshly ground black pepper
  • ½ cup cooked chickpeas
  • 1 red onion, cut into a fine dice
  • 1-2 lemons (about 5 tablespoons juice)
  • 2 tablespoons chopped cilantro

Preparation

  1. Peel and cube the sweet potatoes.
  2. Heat the oven to 350 degrees
  3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
  4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
  5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.
  6. Remove the sweet potatoes and place in a mixing bowl.
  7. Add in the chickpeas, red onions and the powdered spices and toss well.
  8. Add in the remaining oil and lemon juice and mix well.
  9. Mix in the cilantro and serve immediately.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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