Last week I attended a potluck evening with a number of acquaintances with whom I share much in common. One of the participants brought along a fabulous vegetable salad. I’ve been seeking out new veggie recipes lately and was quite smitten with the lovely undercurrents of lemony flavour in this salad.

Zucchini, Sweet Potato & Chickpea Salad

Ingredients

  • 2 sweet potatoes, peeled and cut into 1/4 inch slices
  • 2 zucchini, cut into 1/4 inch slices
  • 2c chickpeas, cooked and drained
  • 4 garlic cloves, peeled
  • finely chopped parsley leaves
  • 2 scallions, thinly sliced diagonal cut
  • olive oil

Ingredients for dressing

  • 1 tbsp tahini
  • zest and juice of one lemon
  • salt and pepper to taste
  • 1 tbsp olive oil

Method

Preheat oven to 400 degrees. Spread sweet potatoes on a sprayed cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 40 – 45 minutes.  Add zucchini to the pan and roast an additional 10 minutes. Places veggies under broiler briefly if they do not brown nicely during roasting.

Saute chickpeas and whole garlic cloves in olive oil in a small fry pan over medium heat. About 3 minutes.

Remove garlic cloves from chickpeas, finely dice and reserve for dressing.

Mix zucchini, yams and chickpeas in bowl. Add parsley and scallions.

In small bowl combine tahini, lemon zest and juice, olive oil, diced garlic, salt and pepper to taste.

Pour dressing over vegetables and toss to evenly cover.

Serve warm or at room temperature.

Nom nom nom!

 

 

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