Immunity Boosting Sweet Potato Chickpea Salad
Ingredients
- Raw chickpeas
- Sea salt (1-2 tsp for soaking)
- Filtered water (for soaking)
- Olive oil (1 tbsp for seasoning)
- Paprika (1 tbsp)
- Coconut sugar (1 tsp)
- Chili flakes (pinch)
- Sea salt (pinch for seasoning)
- Sweet potato (1 large)
- Broccoli (1 medium)
- Red capsicum (1 medium)
- Coconut oil
- Olive oil (for drizzling)
- Salt and pepper (for sprinkling)
- Tahini (1 cup)
- Garlic (3 cloves)
- Dill (1 tsp)
- Lemon juice (2 tbsp)
- Water (to thin dressing)
Preparation
Soak raw chickpeas overnight in filtered water with 1-2 tsp sea salt, then drain and rinse in the morning.
Place chickpeas in a saucepan with water, bring to a boil, then simmer for 2 hours and drain the water.
Add cooked chickpeas to a mixing bowl and season with 1 tbsp olive oil, 1 tbsp paprika, 1 tsp coconut sugar, a pinch of sea salt, and a pinch of chili flakes. Toss to combine.
Thinly slice 1 large sweet potato, chop 1 medium broccoli, and slice 1 medium red capsicum.
Place sweet potato and chickpeas in one glass oven dish with coconut oil, and broccoli and red capsicum in another dish. Drizzle with olive oil and sprinkle with salt and pepper.
Bake both dishes at 190°C (375°F) for 20-25 minutes, rotating the pans halfway through the cooking time.
For the dressing, whisk together 1 cup tahini, 3 minced garlic cloves, 1 tsp dill, and 2 tbsp lemon juice in a small mixing bowl. Gradually add water to thin until pourable.
Serve the baked vegetables with the prepared dressing.
