Tahini Recipes For Salad: Sweet Potato with Tahini and Chickpea Salad

This sweet potato with tahini and chickpea salad recipe add richness, as the lemon-dressed arugula-chickpea salad bulks up the plate beautifully.

Sweet Potato with Tahini and Chickpea Salad: Have This!

• 4 small (4-oz.) sweet potatoes
• 1/4 cup creamy natural almond butter
• 3 1/2 tablespoons warm water
• 1 tablespoon tahini
• 3 tablespoons fresh lemon juice, divided
• 2 tablespoons olive oil, divided
• 1 (15-oz.) can unsalted chickpeas, rinsed and drained
• 5 ounces baby arugula
• 3/4 teaspoon kosher salt
• 1 teaspoon black pepper

Do This!

• Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.
• Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.
• Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.
• Combine chickpeas, tahini, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.