A little bit Moroccan and a little bit Thai, this salad is light but filling. The chickpeas are high in both fiber and protein, making them highly effective at controlling blood sugar levels and satisfying hunger. The carrots and yams are both excellent sources of vitamins A and C, which are important for anti-aging and healthy skin and immune systems.
Exotic Yam Chickpea Salad
Prep time
Cook time
Total time
Serves: 6
INGREDIENTS:
- Salad
- 1 cup carrot shredded (3 small)
- 2 cups cucumber peeled and sliced (6 small)
- 2 stalks green onion sliced thinly
- ¼ cup cilantro sliced thinly
- 1 cup of dried chickpeas, or one large can
- Yams
- 4 cups yams diced
- 1 tablespoon cold-pressed olive or coconut oil
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- Dressing
- Juice of 1 lime
- ¼ cup roasted almond butter
- 1 tablespoon raw honey
- 1 tablespoon raw apple cider vinegar
- ¼ teaspoon sea salt
DIRECTIONS:
- Chickpeas
- If using canned chickpeas, try to look for a brand that specifically says no BPA. Most cans do have bisphenol-A lining, a carcinogenic industrial chemical that can seep into food, and not an ideal ingredient in a healthy salad. Pour the chickpeas into a colander and rinse well under the sink to remove the salt water it was stored in and then lay to dry on a dish towel.
- If using dried chickpeas, soak 1 cup in 2 cups of water for a minimum of 4 hours up to overnight. Rinse and place in a large pot, then cover with about an inch of water. Bring to a boil on high heat then turn the element down to low, cover the pot with a lid, and let them simmer for 20 minutes. These guys tend to get really foamy when cooking so a large pot is needed to keep the foam from spilling over and making a mess on your stove. Once the time is up check to make sure they are soft enough and then drain any excess water out.
- Yams
- Preheat oven to 375°. Spread out the yam pieces on a parchment lined baking sheet then evenly coat them in the oil, turmeric, paprika, cumin, cayenne and sea salt. Bake for 30 minutes, stirring around after the first 15 minutes to ensure they cook evenly. Note: turmeric will stain anything it comes in contact with so be careful with it.
- Dressing
- Mix together the lime juice, almond butter, honey, apple cider vinegar and sea salt in a bowl or shake in a closed jar.
- Final assembly
- Once the yams and chickpeas are cooled you can combine them with the rest of the ingredients then gently stir in the dressing. This can be eaten right away or left to marinate in the fridge for a few hours and eaten cold.
I love the name of your blog and have made it a favorite on my computer! The colors and font thatyou went with go really well with the name.
I am going to try the chickpea salad – it looks yummy.
Lynn
Thanks Lynn, I really appreciate it! Hope you enjoy the salad 🙂