Salad with Large Chickpeas, sweet potato and tahini

Cooking Method

Wash the 3αλφα large chickpeas and soak them overnight in cold water. In the morning, we wash the chickpeas well under running tap water in a strainer. Put them between 2 clean cotton towels, and rub the towels together to remove peels. Transfer them to a large saucepan. Add water to cover them. Boil for 50 minutes, until completely softened. Then remove them from the pot and strain them.

Put a tablespoon of olive oil in a large nonstick pan and sauté the sweet potato cubes. Then add the boiled chickpeas and sauté for another 2 minutes.

In a small bowl, mix the tahini with the mayonnaise, olive oil, salt, pepper, juice and lemon zest.

Put all green vegetables on a large plate. On top add the sweet potato with chickpeas and tahini sauce. Gently stir and garnish with sesame seeds.

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