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–+ servings

Chickpea, sweet potato, feta and Quinoa salad

Tiffinandteaofficial
Toasted chickpeas, roast sweet potato, feta and Quinoa salad.
5 from 1 vote
Print Recipe
Course Salad
Servings 2

Ingredients
  

Chickpeas

  • 400 g chickpea tin drained
  • 4 garlic cloves in the skins
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp oil

Sweet potato

  • 1 large sweet potato peeled and cubed into 1/2 inch pieces
  • 1 tsp garlic granules
  • 2 tbsp parmesan cheese grated
  • 1/2 teaspoon brown sugar
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste

Sauce

  • 2 tbsp tahini paste
  • 2 tbsp juice of a lemon
  • 2 cloves garlic crushed
  • 2 tbsp water
  • 1 tsp paprika powder
  • Salt and pepper to taste

Salad

  • 1 small red onion diced
  • 1/2 cucumber cubed
  • 1 carrot skin removed and peeled into ribbons
  • 100 g baby plum tomatoes diced
  • 2 tbsp pickled cabbage
  • 60 g feta crumbled
  • 60 g Quinoa
  • Handful parsley chopped

Instructions
 

Chickpeas

  • Preheat oven to gas mark 6.
  • Add chickpeas to a bowl and toss with oil, cumin, coriander and smoked paprika powders.
  • Add garlic cloves and chickpeas to an oven tray.
  • Drizzle the garlic with a bit of olive oil. (Now prepare the sweet potatoes so they can go into the oven at the same time following the instructions for sweet potato below).
  • Bake for 20 minutes, or until the chickpeas are golden brown and very slightly crispy. Add the salt and pepper whilst still hot.
  • The garlic should be fragrant and slightly browned. Remove from oven and set aside.
  • Squeeze garlic out of skins once cool and mash as much as possible.
  • Add it to the chickpeas. Toss through with your hands.

Roast sweet Potato

  • Put the cubed sweet potatoes in a large bowl and drizzle with oil + melted butter. Add the parmesan, garlic granules, brown sugar, cumin, smoked paprika and salt and pepper, making sure everything is evenly combined.
  • Spread the sweet potato in one layer. Bake for 25 minutes, then turn them and bake for 10 minutes more at gas mark 4.

Sauce

  • Combine the ingredients for the sauce. You may need to add more water to thin the sauce. Taste and adjust seasoning.

Salad

  • Cook the Quinoa according to packet instructions and add half a vegetable stock cube to the water. Once done, separate with a fork and set aside.
  • Combine all the ingredients for the salad in a bowl and add the Quinoa to it.

Assemble.

  • Add the salad to the bottom of a dish.
  • Top with the sweet potato and chickpeas.
  • Drizzle some sauce over the top.
  • Serve with Hummus and toasted pitta chips.
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