blissful eats with tina jeffers: Warm sweet potato and chickpea salad

I’ve never mentioned what I do for my day job have I?  When I’m not in my kitchen dreaming up new recipes I run a small gym that I own with my husband.  It’s a great way for me to stay in shape, make a living and have plenty of time to spend with my family.  Last week we spent the morning having a little team completion where we played games, worked out and finished it all off with a barbecue.  I wanted to make a variation from the usual potato salad that would be tasty, healthy and delicious.  This is a salad that I used to make all the time and I had forgotten about it.  The original from Smitten Kitchen is made with butternut squash but I am a sucker for sweet potatoes.  I like to add a little miso to the dressing for an extra kick of flavor, it’s totally optional but if you happen to have some in your fridge it makes a nice addition.  Be sure to visit me at for more recipes and inspiration!



Warm sweet potato and chickpea salad


Adapted from Smitten Kitchen




For the salad:

2 pounds sweet potatoes (about 3), peeled and cut into 1 inch cubes

2 tablespoons extra-virgin olive oil

1 15-ounce can chickpeas, drained and rinsed

¼ of a medium red onion, finely chopped

½ cup chopped fresh parsley


For the dressing:


1 medium garlic clove

¼ cup freshly squeezed lemon juice

3 tablespoons well-stirred tahini

3 tablespoons water

2 tablespoons extra-virgin olive oil

1 tablespoon miso paste (optional)

salt and pepper to taste


Pre-heat the oven to 425 degrees. 

Place the sweet potato on a large baking sheet, toss with the olive oil and season with salt and pepper.  Roast for 20-25 minutes until tender.  Remove from the oven and let cool slightly.

While the potatoes are roasting prepare the dressing.  Grate the clove of garlic with a microplane grater or finely dice, sprinkle with a touch of salt and mash with the back of a spoon until you get a smooth paste.  In a small bowl add the garlic along with the lemon juice, tahini and miso and whisk to blend.  Add the water and olive oil and season with salt and pepper.  You should be able to pour the sauce easily, add more water to achieve the desired consistency.

To assemble the salad, combine the sweet potatoes, chickpeas, onion and half the parsley in a mixing bowl.  Add the tahini dressing and toss gently to combine.  Sprinkle the top with the reserved parsley and serve.


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