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Chickpea Salad with Nigella Roasted Sweet Potato

Nigella seeds, also known as kalonji, lend a sweet, nutty flavor with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.
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Servings 4

Ingredients
  

  • 2 medium peeled sweet potatoes quartered and chopped into 1 inch pieces
  • 2 tablespoons olive oil divided
  • 1 teaspoon nigella (kalonji) seeds
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon garlic minced
  • ¼ teaspoon tahini
  • ½ teaspoon black pepper
  • 1 ½ cups cooked chickpeas rinsed and drained
  • 1 cup grated peeled carrot
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh parsley
  • 2 cups loosely packed baby spinach rinsed and spun dry

Instructions
 

  • Place baking tray in oven and set temperature to 425 F.
  • Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.
  • Meanwhile, in large bowl, whisk together remaining 1 Tbsp olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.
  • When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.
  • Enjoy!