Roast Sweet Potato Salad with Miso Tahini Chickpeas
This dressing makes use of two of my favourite storecupboard staples: miso and tahini. I’ve blended them with some ground cumin, garlic and enough cold water to form a creamy, deeply flavoursome dressing to drench chickpeas in.
Serves
4
Sweet Potato
Red Onion
Olive Oil
Coriander Seed
Tahini
White Miso
Water
Garlic Clove
Chilli Flakes
Ground Cumin
Honey
Lime
Sesame Seeds
Drained Cooked Chickpeas
Feta
Fresh Coriander
Salt
Black Pepper
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Claire Thomson
Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.
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Notes (1)
J
Julija M.
3 months ago
(edited)
Love this recipe and keep coming back - would recommend doubling the onion and adding smoked almonds on top and cucumbers for some crunch!
Claire Thomson
Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.