Looking for a simple and filling salad 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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Roast 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. Simply mix tahini, olive oil, lemon juice, salt, pepper, garlic and onion granules, and a little water.
Prepare the onions, cut into strips, jalapenos, and some lettuce (we chose rocket).
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Now simply pile everything into a bowl and drizzle with the sauce.
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Enjoy!
