Another weekend, another lunch recipe. I was struggling a bit this week for inspiration, so I decided to use up the growing collection of sweet potatoes in my fridge in this spicy salad recipe. The recipe will probably do around three lunches for the week, but you could add another tin or two of chickpeas to bulk it up for the whole working week.
It’s super simple to put together, not to mention filling and delicious. I like to keep the skins on my sweet potatoes for extra goodness and time saving, but you can peel them if you prefer. I also added sumac at the end, but this is optional as I know it’s tricky to find in small supermarkets.
3-4 sweet potatoes
1 4oog tin of chickpeas
35g fresh flat leaf parsley
1 tsp chilli powder
1 tsp cumin
extra virgin olive oil
Optional: Sumac, feta, tahini dressing
Preheat your oven to 200 degrees. Scrub clean your sweet potatoes then chop into 1-2cm sized pieces. Your potatoes will cook more evenly if they’re all the same size, and more quickly if they’re cut into smaller chunks. Drizzle with the oil and sprinkle over the cumin, chilli powder and a pinch of salt.
Mix together and roast for around 30 minutes until the potato is soft and the edges are starting to get a little bit crisp.
Meanwhile, drain and rinse the chickpeas and add to a large bowl. Finely chop the parsley and add to the bowl.
When the potatoes are ready, add to the bowl and squeeze over the lemon juice. Drizzle over a good glug of oil then season to taste. It’s that simple!
I’d recommend adding a teaspoon of sumac to the bowl for an extra zesty hit, but you can easily add a little more lemon juice if you prefer. I’d also recommend serving this salad with some crumbled feta or a delicious tahini dressing.