Looking for a simple and filling salad recipe that doesn't just include greens with veggies? Try our delicious salad full of roasted vegetables and chickpeas with tahini dressing that both meat eaters and vegans can enjoy. 🌱
Nutrition (1 serving)
- 538 kcal
- 79 g carbohydrates
- 16 g fats
- 20 g protein
Per 3 portions
- 500 g sweet potato
- 100 g celery stalks
- 100 g chickpeas
- 1 pinch sweet paprika
- 10 g olive oil
- 10 g red onion
- 5 g jalapeno peppers
- 20 g rocket
- 30 g tahini
- 30 g lemon juice
- 10 g olive oil
- 1 pinch himalayan salt
- 1 pinch pepper
- 1 pinch garlic granules
- 1 pinch onion granules
Instructions
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Then boil it in clean water and drain.
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Throw the chickpeas on the baking sheet together with the peeled and diced sweet potato and celery. Season with salt and pepper, sprinkle the chickpeas with sweet paprika and drizzle with oil.
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Put in the oven at 190 °C for about 40 minutes, until the vegetables are soft.
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In the meantime, prepare the sauce. For this you just need to mix tahini, olive oil, lemon juice, salt, pepper, dried onion, dried garlic and a little water.
You can also prepare some onions cut into strips, jalapeno peppers and some lettuce (we chose arugula).
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Now all you have to do is serve everything in a bowl and drizzle with sauce.
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So enjoy!
