Veggin' out (Secret Recipe Club)

Every month I get more and more excited about the Secret Recipe Club.  I impatiently wait for my blog assignment, then hurry over to see all the fun recipes I have to choose from.  Kinda like a foodie version of Christmas :)

Going through the recipes in my assigned blog, An Opera Singer in the Kitchen, was fun!  The majority of them in Noelle's blog are vegan, vegetarian and gluten free...so, not exactly how I cook on a regular basis.  There were a few that stood out, and I finally chose one that proved to be a winner.  

Chickpeas are a big favorite of mine, and not something I get to enjoy very often since Frank isn't a big fan of them.  So, I saved this dish for when I was home alone for dinner, then had some left over for a few lunches.  I love the fact that this is a warm salad...and a spicy one, too!  Right up my alley.  

The tahini dressing was SO good!  Of course, I had to add a little extra garlic to it (and to the salad!).  I'll definitely try it out with other dishes.  I was very happy with this salad...thanks Noelle!

Warm Sweet Potato & Chickpea Salad

slightly adapted from An Opera Singer in the Kitchen

1 large sweet potato, peeled and cubed

3 garlic cloves, minced

2 tablespoons extra virgin olive oil

1 teaspoon cayenne pepper

2 pinches sea salt

1 (15 ounce) can chickpeas, drained and rinsed

1/2 yellow onion, chopped

1/4 cup chopped fresh parsley

Tahini Goddess Dressing (see recipe below)

Preheat oven to 425 degrees.  Combine potato, garlic, cayenne, oil and salt in a bowl.  Toss until potato is evenly coated.  Roast on a baking sheet for 20-25 minutes, or until soft.  

Let cool, then put in a bowl and add chickpeas, onion and parsley.  Toss with 1/3 cup dressing.  Serve.

Serves 2.

Tahini Goddess Dressing

3 cloves garlic, chopped

1 teaspoon kosher salt

1/2 cup tahini

4 teaspoons soy sauce

2 tablespoons apple cider vinegar

2 teaspoons agave nectar

1/3 cup water

2 tablespoons chopped parsley

Place all ingredients except parsley in a food processor and blend until smooth.  Add parsley at end and mix well.

Makes 1 cup.