Tags
chickpeas, garbanzo beans, salad, sweet potatoes, vegan, vegetarian, walnut oil, yams
One of my all time favourites. Perfect for a lunch or as a side salad.
Serves 6
Ingredients:
3 medium sweet potatoes
1 tablespoon cumin powder
1 cup chickpeas/ garbanzo beans
dressing:
2 teaspoons wholegrain mustard
4 teaspoons walnut oil
4 teaspoons olive oil
1 tablespoon honey
Juice of 1 lemon
Salt and freshly ground black pepper
Cilantro, fresh, roughly chopped
4 teaspoons sesame seeds or chopped walnuts
Preparation:
Preheat the oven to 225 C / 450 F
Scrub the potato skins with a brush but do not peel
Make a few incisions in the potato
Sprinkle with cumin
Wrap individually in aluminum foil
Place in the oven and bake for 45 – 60 minutes
Remove and set aside to cool
dressing:
Whisk the mustard, walnut oil, olive oil, honey and lemon juice together
Season to taste
Add the chickpeas to the dressing
Crush the sweet potatoes with a fork and top with the chickpeas and dressing
Sprinkle with cilantro and sesame seeds
Bon appetit!
Maison Travers 