5/3/2025
Sumac Sweet Potato & Chickpea Salad
Sumac, Sweet Potatoes and Chickpeas are a great combination together and this salad plays on that.
Pomegranate Molasses is a common ingredient used in Middle Eastern cooking however our Pomegranate Dark Balsamic is a fun substitute that has great pomegranate flavor and a little extra tang. That light sweetness brings the whole salad together for me.
- 2 large sweet potatoes, peeled and diced
- 2 tbsp Meyer Lemon Extra Virgin Olive Oil
- 1 tsp ground Sumac
- 1 tsp salt
- 1 15oz can chickpeas, rinsed and drained
- 3/4 cup red onion, diced
- 2 tbsp tahini
- 2 tbsp Meyer Lemon Extra Virgin Olive Oil
- 2 tbsp Pomegranate Dark Balsamic Vinegar
- 1 tbsp Cabernet Sauvignon Vinegar
- 1 tsp salt
- 1/2 tsp ground sumac
- 1/2 tsp granulated garlic
- 1/2 tsp dried parsley
Preheat oven to 375F. In a small bowl, combine diced sweet potatoes, Meyer Lemon EVOO, 1 tsp ground sumac and 1 tsp salt. Spread on a baking sheet and roast for about 15 minutes or until sweet potatoes are fork tender. Remove from oven and let cool slightly.
In a small bowl, whisk together tahini, Meyer Lemon EVOO, Pomegranate Dark Balsamic, Cabernet Sauvignon vinegar, salt, sumac, garlic powder, and parsley. Set aside.
In a medium bowl, combine red onions, chickpeas and sweet potatoes. Pour dressing over the sweet potato mixture and stir gently to combine. Refrigerate until ready to serve.
In making this a few times, I have learned that not all tahinis are created equally. Some are more bitter than others, which can throw off the balance of this salad. If it's more bitter than you prefer, try adding some lemon juice or roast a little more sweet potato to help add sweetness.
