Warm Sweet Potato and Chickpea Salad
A delicious and nutritious warm Sweet Potato and Chick Pea salad that will make your skin glow
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 1 cup chopped parsley
- 1 tbsp water
- juice of half a lemon
- 1 chopped red onion
- 3 tbsp oliver oil
- 3 medium sweet potatos (peeled and chopped into small cube
- 3 tbsp tahini
- 2 gloves garlic (minced)
- pinch salt and pepper ((i use pink salt))
- 1 can chickpeas ((drained and washed))
- Carbohydrate 23.3525824280809 g
- Cholesterol 0 mg
- Fat 24.672320000406 g
- Fiber 6.65343679426483 g
- Protein 9.8946948939291 g
- Saturated Fat 3.46830600006784 g
- Serving Size 1 1 recipe (236g)
- Sodium 87.5455918508946 mg
- Sugar 16.6991456338161 g
- Trans Fat 1.20956200012284 g
- Calories 319 calories
Pre-heat the oven to 220 degrees. Place the sweet potato on a baking tray, toss with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until soft. Remove from the oven and leave to cool Whilst the potato is roasting mince the garlic and combine, the tahini, lemon juice and olive oil with a tablespoon of water. Whisk until smooth. When the potatoes have cooled, combine with the red onion and chickpeas then drizzle with the dressing
