Chickpea & Sweet Potato Salad

Recipe PREP 15 min COOK 15 min

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Chickpea & Sweet Potato Salad

PREP 15 min COOK 15 min

Description

This hearty salad features fiber-rich sweet potato and kala chana (black chickpeas) for a protein boost. The tangy dressing combines spicy peanut, garlic, and tamarind chutney. Black chickpeas are high in protein, B vitamins, and manganese, supporting immunity, while sweet potatoes promote gut health and metabolism. Peanut oil aids digestion, according to Ayurveda.

Ingredients

4 SERVES

For the Salad

½ cup (100 g) dried kala chana (black chickpeas), soaked overnight
2 cups of water
½ tsp salt
2 medium (250 g) sweet potatoes
2 tsp cold-pressed peanut oil, or extra virgin olive oil
Salt
2 (200 g) cucumbers
1 medium (300 g) red bell pepper

For the Dressing

3 Tbsp (45 ml) cold-pressed peanut oil
1½ (15 g) Tbsp Tbsp powdered jaggery or coconut sugar
1½ tsp red chile powder
3 tsp tamarind paste
6 garlic cloves
1 tsp rock salt

For the Garnish

1 tsp toasted white sesame seeds

Directions

Step 1

Cook the black chickpeas: Soak the dry chickpeas for 8 hours or overnight. Drain the soaked black chickpeas and add them to the pressure cooker. Pour in 2 cups of water, just enough to cover the chickpeas, add ½ tsp salt, and seal the lid. Cook on high heat for about 5 minutes or until the first whistle, then turn the heat to low and continue to cook for 15 minutes. Turn off the heat and wait for 5 minutes for the pressure to subside. Using a spoon or a kitchen towel, lift the whistle to release any remaining pressure. Open the pressure cooker, drain the chickpeas, and set aside to cool.
Step 2

Roast the sweet potatoes: Heat the oven to 375°F (190°C). Wash and thoroughly scrub the sweet potatoes, pat dry, and cut into thick, 6-inch-long batons. Spread the sweet potato sticks on a baking tray, brush with the peanut oil, season with salt, and bake for 10 to 12 minutes or until they can be cut into with a fork. Bring the tray out and allow to cool.
Step 3

Cut the cucumbers and bell peppers into a large dice.
Step 4

To make the dressing: In a blender, add the peanut oil, powdered jaggery, red chile powder, tamarind paste, garlic cloves, and rock salt. Blend until thick and creamy.
Step 5

In a large bowl, arrange the black chickpeas, roasted sweet potato, cucumber, and bell pepper. Pour the dressing over the salad, garnish with sesame seeds, and serve.

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About the author

Nandita Iyer

Nandita Iyer brings together her degrees in medicine and nutrition with her love of cooking to enable people to pursue healthier lifestyles through her bestselling vegetarian cookbooks and blog. Sattva, her newsletter on simple and mindful living, reaches thousands of engaged readers every fortnight.

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