Chickpea and Sweet Potato Salad with Leafy Greens with homemade cooked chickpeas – Vegan version

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Cooked chickpeas

1. 4
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Salad Dressing

1. 5
   In a small bowl, whisk the oil, lemon juice, date syrup, salt and black pepper until smooth.

   Bowl

To assemble

1. 6
   Roast the sweet potato cubes with a little olive oil in a hot oven (200°C / 390°F) 25–30 minutes, until they are tender and golden. Let cool.

   OvenBakeware

   💡Give it room in the pan: crowded vegetables steam instead of browning.
2. 7
   Arrange the spinach leaves in a large bowl.
3. 8
   Add the chickpeas and the sweet potato, nuts and raisins.

   💡Rinse canned chickpeas in cold water: their liquid is starchy and salty and clouds the dressing.
4. 9
   Pour in the dressing and toss.