chickpea and roasted sweet potato salad with a thai coconut dressing
 
prep time
cook time
total time
 
author:
recipe type: salad
cuisine: vegan
serves: 6
ingredients
  • 500g sweet potato
  • 1 400 gram can of chickpeas, or equivalent amount of home cooked ones.
For the dressing
  • 1 stalk of lemongrass, white part only
  • 2-3 red small chillies
  • a small handful of fresh coriander
  • 2 kaffir lime leaves finely sliced
  • 4 tablespoons coconut milk,
  • juice from one lime
  • 1 tsp brown sugar
  • 1 tsp vegan 'fish' sauce (or you could substitute light soy)
  • extra fresh coriander leaves for garnishing
instructions
  1. Peel and dice the sweet potato into 1-2 cm chunks.
  2. Roast them in the oven with the smallest amount of oil until just tender. Allow to cool.
  3. Drain and rinse the chickpeas.
Make the dressing
  1. Remove the hard outside layers from the lemongrass until you have just the tender part.
  2. Remove the seeds from the chillies unless you like things really hot.
  3. Add the lemongrass, chillies, fresh coriander, kaffir lime leaves to a mortar and pestle and pound to a rough paste. It doesn't matter too much if there are occasional chunks in it.
  4. Stir in the coconut milk, the 'fish' sauce and sugar and add as much lime juice as you need to taste.
  5. You can keep tweaking it with more lime juice, 'fish' sauce and sugar until it tastes how you like it.
  6. Mix the dressing into the chickpeas and sweet potato and garnish with extra coriander leaves.
Recipe by quinces and kale at http://quincesandkale.net/recipes/chickpea-and-roasted-sweet-potato-salad-thai/