Every month I get more and more excited about the Secret Recipe Club. I impatiently wait for my blog assignment, then hurry over to see all the fun recipes I have to choose from. Kinda like a foodie version of Christmas 🙂
Going through the recipes in my assigned blog, An Opera Singer in the Kitchen
, was fun! The majority of them in Noelle’s blog are vegan, vegetarian and gluten free…so, not exactly how I cook on a regular basis. There were a few that stood out, and I finally chose one that proved to be a winner.
Chickpeas are a big favorite of mine, and not something I get to enjoy very often since Frank isn’t a big fan of them. So, I saved this dish for when I was home alone for dinner, then had some left over for a few lunches. I love the fact that this is a warm salad…and a spicy one, too! Right up my alley.
The tahini dressing was SO good! Of course, I had to add a little extra garlic to it (and to the salad!). I’ll definitely try it out with other dishes. I was very happy with this salad…thanks Noelle!
Warm Sweet Potato & Chickpea Salad
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 teaspoon cayenne pepper
2 pinches sea salt
1 (15 ounce) can chickpeas, drained and rinsed
1/2 yellow onion, chopped
1/4 cup chopped fresh parsley
Tahini Goddess Dressing (see recipe below)
Preheat oven to 425 degrees. Combine potato, garlic, cayenne, oil and salt in a bowl. Toss until potato is evenly coated. Roast on a baking sheet for 20-25 minutes, or until soft.
Let cool, then put in a bowl and add chickpeas, onion and parsley. Toss with 1/3 cup dressing. Serve.
Tahini Goddess Dressing
3 cloves garlic, chopped
1 teaspoon kosher salt
1/2 cup tahini
4 teaspoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons agave nectar
1/3 cup water
2 tablespoons chopped parsley
Place all ingredients except parsley in a food processor and blend until smooth. Add parsley at end and mix well.
Makes 1 cup.