Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots - alive magazine

Name: Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots - alive magazine
Ingredients: 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

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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…

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Ingredients

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