Sweet Potato & Black Chickpeas Salad

Name: Sweet Potato & Black Chickpeas Salad
Ingredients: ½ cup (100 g) dried kala chana (black chickpeas), soaked overnight; 2 cups of water; ½ tsp salt; 2 medium (250 g) sweet potatoes; 2 tsp cold-pressed peanut oil, or extra virgin olive oil; Salt; 2 (200 g) cucumbers; 1 medium (300 g) red bell pepper; 3 Tbsp (45 ml) cold-pressed peanut oil; 1½ (15 g) Tbsp Tbsp powdered jaggery or coconut sugar; 1½ tsp red chile powder; 3 tsp tamarind paste; 6 garlic cloves; 1 tsp rock salt; 1 tsp toasted white sesame seeds; Step 3 Cut the cucumbers and bell peppers into a large dice.; Step 4 To make the dressing: In a blender, add the peanut oil, powdered jaggery, red chile powder, tamarind paste, garlic cloves, and rock salt. Blend until thick and creamy.; Step 5 In a large bowl, arrange the black chickpeas, roasted sweet potato, cucumber, and bell pepper. Pour the dressing over the salad, garnish with sesame seeds, and serve.

roundglassliving.com

This hearty salad is a meal in itself, with fiber-rich sweet potato and kala chana (black chickpeas) that pack a delicious a protein punch.

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Ingredients

½ cup (100 g) dried kala chana (black chickpeas), soaked overnight
2 cups of water
½ tsp salt
2 medium (250 g) sweet potatoes
2 tsp cold-pressed peanut oil, or extra virgin olive oil
Salt
2 (200 g) cucumbers
1 medium (300 g) red bell pepper
3 Tbsp (45 ml) cold-pressed peanut oil
1½ (15 g) Tbsp Tbsp powdered jaggery or coconut sugar
1½ tsp red chile powder
3 tsp tamarind paste
6 garlic cloves
1 tsp rock salt
1 tsp toasted white sesame seeds
Step 3 Cut the cucumbers and bell peppers into a large dice.
Step 4 To make the dressing: In a blender, add the peanut oil, powdered jaggery, red chile powder, tamarind paste, garlic cloves, and rock salt. Blend until thick and creamy.
Step 5 In a large bowl, arrange the black chickpeas, roasted sweet potato, cucumber, and bell pepper. Pour the dressing over the salad, garnish with sesame seeds, and serve.