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Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots

Serves 4


    This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.


    Chickpeas please!

    Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.


    Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots


      • 2 medium (about 300 g) peeled sweet potatoes, quartered and chopped into 1 inch (2.5 cm) pieces
      • 2 Tbsp (30 mL) extra-virgin olive oil, divided
      • 1 tsp (5 mL) nigella (kalonji) seeds
      • 1/4 tsp (1 mL) salt
      • 2 Tbsp (30 mL) lemon juice
      • 1 tsp (5 mL) lemon zest
      • 1 tsp (5 mL) garlic, minced
      • 1/4 tsp (1 mL) tahini
      • 1/2 tsp (2 mL) freshly ground black pepper
      • 1 1/2 cups (350 mL) cooked chickpeas, rinsed and drained
      • 1 cup (250 mL) grated peeled carrot
      • 2 Tbsp (30 mL) finely chopped fresh cilantro
      • 2 Tbsp (30 mL) finely chopped fresh parsley
      • 2 cups (500 mL) loosely packed baby spinach, rinsed and spun dry


      Per serving:

      • calories239
      • protein7 g
      • total fat9 g
        • sat. fat1 g
      • total carbohydrates36 g
        • sugars10 g
        • fibre8 g
      • sodium220 mg



      Place baking tray in oven and set temperature to 425 F (220 C).


      Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp (15 mL) olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F (220 C) for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.


      Meanwhile, in large bowl, whisk together remaining 1 Tbsp (15 mL) olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.


      When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.



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