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R E C I P E S W E E T P O T A T O E A N D C H I C K P E A S A L A D
1 can chickpeas, rinsed and drained
1 medium sweet potato, peeled, and diced
1 tablespoon olive oil
salt, pepper, to taste
2 tsp ground cumin
½ medium red onion, diced
2-4 cloves garlic minced
large handful parsley, chopped
1 lemon, zested
½ a lemon, juiced
1 tsp ground coriander
1 tsp crushed red pepper flakes (or chili) powder
½ tsp cayenne pepper
2-3 tbsp toasted sesame seeds
Heat pan over mediumheat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (1 teaspoon)
In a large bowl combine chickpeas, garlic, onion, and parsley.
To the bowl add the sweet potato with the lemon juice and zest, coariander,rest of the cumin powder, red pepper flakes, cayenne pepper and sesame seeds.
Toss to combine. Add additional olive oil (up to one tablespoon -- optional).
E N J O Y !