Yam, Zucchini, and Chickpea Salad

By • September 30, 2010 • 65 Comments


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Author Notes: After reading a great post by Heidi at 101cookbooks about a lemony chickpea-zucchini salad, early last year, I set to work to make something similar. Armed with yams, zucchini, chickpeas, and tahini, I cobbled together a salad that was so, so much more than the sum of it parts, it practically shocked me. No sooner had I made the salad and begun to post about it, something weird happened: I started seeing similar combinations popping up all over the place. This is a salad that needs to be known, needs to be made, needs to be eaten. - RivkaRivka

Food52 Review: This is a dish that could easily be weighed down with starch, but Rivka keeps it fleet of foot by dropping zucchini into the mix of yam and chickpeas and by dressing it all with a zippy lemon and tahini vinaigrette. You can eat it warm or cold, in your packed lunch or as a side dish for roasted chicken. We'd be happy with all of the above. - A&MA&M

Makes lunch for a few days

For the salad

  • 2 yams or sweet potatoes, diced into 1-inch pieces
  • 1 zucchini, diced into 1-inch pieces
  • 1 can chickpeas, rinsed and drained
  • 2 garlic cloves
  • 3 sprigs parsley, leaves finely chopped
  • 2 scallions, thinly sliced on bias
  • olive oil

For the dressing

  • 1 tablespoon tahini
  • zest and juice of 1 lemon
  • salt and pepper
  • 1 tablespoon olive oil
  1. Preheat oven to 400 degrees. Line rimmed baking sheet with parchment or silicone.
  2. Spread diced sweet potatoes in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper. Roast 35-40 minutes, then add zucchini and roast an additional 10-15 minutes, until both vegetables are softened inside and caramelized in spots. If vegetables haven't caramelized at that point, pop them under the broiler for 3 minutes, and they'll brown plenty.
  3. In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tablespoon of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit and are warmed through. Remove garlic cloves, chop finely, and reserve for dressing.
  4. In a medium bowl, mix chickpeas with yams and zucchini. Add parsley and scallions, and toss to combine.
  5. In a small bowl, combine tahini, lemon juice and zest, olive oil, and half of chopped garlic. Add water by the teaspoon until the dressing is smooth and runny. Taste, and add additional chopped garlic if necessary. Add salt and pepper to taste. Pour over vegetables, toss to coat, and serve warm or room temperature.

Tags: Easy, keeps well

Comments (65) Questions (1)

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3 months ago madleine

I didn't have tahini but LOVED this anyway! Really great, thank you!!

Emfraiche

7 months ago EmFraiche

We replaced the sweet potatoes with beets and it turned out great! Thanks for the recipe.

100_0642

9 months ago MrsK

This is a very simple dish, but the flavors just make it an amazing experience. I don’t have words enough to describe it—especially since English is not my mother tongue! The sweet potatoes melted in my mouth, the zucchini was crispy, sweet and I never knew a can of garbanzo could taste THAT good when everything was put together. Even my husband, who’s really a meat-and-potato guy (but who also LOVES Indian cuisine) was amazed. Thank you so much for making our tête-a-tête dinner last night absolutely perfect! (I might have cut the potatoes too small, so when it was time to add the zucchini, they were already done—which was not really a big deal.)

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9 months ago Loredona

We ate this for dinner last evening after letting it sit overnight. The flavors are certainly there but again, the next time I prepare it I will certainly lessen the cooking time for the yams!

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9 months ago Loredona

It has good flavor but something is lacking. We are having it for dinner this evening so will comment more later on.

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9 months ago Loredona

I made this yesterday and my comment would be that the timing on the yams is way too long. They became a bit mushy. Next time I would add the zucchini to the yams after about 20 minutes of cooking. I think adding them after 30 minutes and than cooking another 10-15 minutes is too long.

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9 months ago MrsK

What about the taste?

100_0642

11 months ago MrsK

Oh, jeez, this looks so good! I love American sweet potatoes--in Brazil they are SO different. Beautiful pictures and, boy, what a lovely kitchen!

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about 1 year ago sashimi

Such an excellent recipe! A very refreshing take on a salad. I particularly love the dressing. Can't wait to try it on other dishes! Only thing is that it wasn't quite as good the second day as it was when it was fresh.

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over 1 year ago hakim54

Love this recipe..

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over 1 year ago thomasc

delish - had this tonight, really enjoyed the texture of the yams. This will be lunch tomorrow.

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over 1 year ago Rivka

So glad you liked it!

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over 1 year ago Jeeves06

Delicious (and nutritious!!)

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over 1 year ago Jeeves06

Delicious (and nutritious!!)

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almost 2 years ago Erin Butterworth

This was so delicious and healthy. I made it for my Mom and we loved every bite.
Nice work.

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almost 2 years ago Purple Kale

Looks fantastic! I must try this:)

Smokin_tokyo

about 2 years ago BoulderGalinTokyo

This dish was delicious and very filling--I could see becoming vegetarian just to eat more wonderful combinations of flavors. Thanks Rivka!

Coles_phillips2_life

over 2 years ago erinrae

I just made this and had to stop myself from eating it all at once. Seriously, double this! Also, I would cut the vegetables into smaller pieces, maybe 1/2-3/4 inch. I recommend letting the dish sit for a bit, as the warm vegetables take a minute or two to soak up the dressing.

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almost 3 years ago foodieinthemaking

Yummy!! Love this warm salad. Now that I've tasted the flavors, I can easily see subbing out these veggies for a number of others. I think any root veggies would work great. Thanks for this one.

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about 3 years ago allinonepot

so delicious! I also added some roasted acorn squash. Yum!

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about 3 years ago Skinnyfatkid

Skinny Fat Kid loves sweet potatoes. This looks perfect as a side dish for the first grilling nights!

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about 3 years ago nicci

I made this yesterday with some locally grown sweet potatoes. It turned out delicious (though I forgot to line the baking pan w/ parchment) and is even better today. I try to cook mostly vegan/vegetarian, so this was a perfect recipe to try. My boyfriend loved it too. Thank you for sharing!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Made this recently and we had trouble not eating it all at once! The mouthfeel of the roasted sweet potato chunks was so seductive. Since we don't care for tahini, I subbed Dijon mustard in the vinaigrette. It will be a staple at Chez Julia. Milles mercis!

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about 3 years ago Rivka

Thanks, ChefJune! Glad you enjoyed it,

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about 3 years ago amandam1

I did that as well. SO GOOD!!! And I just had the leftovers for lunch, I swear it got better. A great new Meatless Monday recipe in my file. Thanks Rivka!

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about 3 years ago james_edward_cole

This was sooo delicious, and relatively filling! I Am out in the middle of nowhere for school and couldn't get my hands on Tahini, so instead I used the pasty part of some coconut milk. Worked out great and made the dressing extra rich!

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about 3 years ago Rivka

ooh, interesting substitution -- I like that idea. Bet you could add some red chili and give the dish Thai-inspired flavor.

Vimeo

over 3 years ago thallium520

OMG! I made this last night and it was amazing! I substituted cilantro for the parsley and it was delicious!

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over 3 years ago GSmodden

I just made this. It's absolutely delicious. I went with 4 tablespoons of olive oil, b/c I started off with one, but chickpeas seemed to soak that up pretty fast and I wanted it to be creamy for my leftover bag lunch. Thanks for this recipe. I enjoyed it very much.

Stringio

over 3 years ago LiveToEat1960

The combination of flavors in the recipe is wonderful! Thanks so much for posting it.

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over 3 years ago likestocooklovestoeat

We made this the other evening as a side dish for chicken, and I took some for lunch the next day; I can't recommend it highly enough. Full of flavor, nicely balanced and completely delicious - it instantly won the "Best Side Dish of 2010" in our house. Thank you!

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over 3 years ago Rivka

I'm so glad you enjoyed it! I also made a big batch for lunches this week -- easy as pie.

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over 3 years ago SuzChef

O.M.G.!! This is probably the best thing I ever ate!

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over 3 years ago Rivka

I am so glad you liked it!

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over 3 years ago LeslieAnn

I made this last night and it was amazing. I don't like scallions and I love cilantro, so I eliminated the scallions and parsley and generously included cilantro. I made a couple of other subtle changes too. I roasted the garlic with the sweet potatoes after I sauteed them with the chickpeas. I then just mashed them into the dressing rather than having to mince them. I also like to mix my veggies with the olive oil in a bowl before I roast them because I find they roast more evenly that way in my oven. Rivka's recipe was so satisfying and filling that I didn't have dessert last night. These bean dishes may be a real help in eliminating evening snacking. Fantastic recipe Rivka!

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over 3 years ago Rivka

Thanks LeslieAnn! I bet the cilantro was a great addition. Maybe next time I'll try roasting the garlic -- I bet it gives the dressing a more mellow, nutty flavor.

Lnd_jen

over 3 years ago lastnightsdinner

Oh, Rivka, I am just not a fan of yams, but you have made them sound so good here, combining them with a bunch of my other favorite flavors, I'm just going to have to give this a try. :)

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over 3 years ago Rivka

I've converted many a yam hater. Here's hoping!

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over 3 years ago Foodelf

Could you confirm the amount of olive oil, please - 1 tbsp or 6 tbsps?

Thanks - this looks like a delicious lunch.

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over 3 years ago Rivka

I used 1 but A&M use 6 -- I tend to like my dressings uber tangy, but 6 would make for a more traditionally proportioned vinaigrette. Hope you enjoy!

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over 3 years ago gaelc

A and M...I just made this salad! OMG, it's wonderful...thanks Rivka! I love the interplay of all the flavors...just the right balance. BUT...in the video you say to add 6 TBS of oil to the dressing and in the recipe, its calls for 1 TBS. I used 6, but I had to watch the video again to be sure. Well done!

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over 3 years ago coastal cook

This sounds delicious and I'm looking forward to trying it tonight. What do you suggest I pair it with for dinner? As a vegetarian I'm always looking for good & healthy combinations. Thanks!

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over 3 years ago Rivka

If you still have tomatoes in your area, I'd go for something tomatoy -- perhaps a simple bowl of soup. You could always marinate and bake off some tofu as well. Last idea, while I'm rambling: a breakfast-for-dinner omelet with cheese and mushrooms or tomatoes. Yum!

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over 3 years ago coastal cook

Thanks so much for your suggestions. I had it tonight (with homemade veggie burgers) and it was great! One suggestion of mine is to let the veggies cool a bit before mixing it all together. One question though, how do you get non-mushy zucchini and/or yams? Thanks again!

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over 3 years ago Rivka

I'm glad you liked it! This is where the size of the chunks is important. If you cut the zucchini and yams large enough (I recommend 1-inch pieces), the cooking time should be about right to yield tender, but not mushy, vegetables. If you found your vegetables were softer than desired, you might consider shortening the cooking time on either or both the yams and zucchini. Hope this works!

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over 3 years ago susita

delicious and nutritious and easy and pretty and keeps well for lunch the next day. can that combination be topped for a worknight meal?

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over 3 years ago CamsKitchen

Wow that is delicious! I too ended up using only half the dressing, which is great, because it'll be that much faster to make it again in a few days!

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over 3 years ago Kitchen Butterfly

Yay Rivka........I am GLAD to see your recipes featured. I loved your Fattoush and this sounds right up my street, loving yams as I do. Congratulations

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over 3 years ago Rivka

Thanks, kitchen butterfly! I also love the fatuous (and, coincidentally enough, bring it as a bag lunch all the time.)

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over 3 years ago Rivka

Err, fattoush. :)

Alinasorescu

over 3 years ago bistro_gal

I just made this today for lunch and everybody, including my super picky 6 year old, loved it! The only change is that I increased the heat to 425 and made sure I kept the potatoes in until they were no longer soft, but rather caramelized to the point where they hardened a bit. I did not want them to get mushy once I tossed them with the dressing. It was just so, so good and also so healthy, I felt I had a glowing ring around my head for feeding this to my family :-) Thank you for posting it!

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over 3 years ago Waverly

This salad sounds wonderful. If your "super picky" child enjoyed it, perhaps mine will as well. I know I will. Nice recipe, Rivka!

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over 3 years ago Rivka

I bet the sweet potatoes were great caramelized -- glad you liked the salad!

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over 3 years ago Rivka

Err, fattoush. :)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

This looks like the most delicious salad, and so easy. Congratulations on being a finalist!

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over 3 years ago Rivka

Thanks drbabs!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

Ohboy! This is right up my alley. I love making salads like this for dinner, and then taking the leftovers for lunch the next day. Can't wait to try this.

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over 3 years ago Rivka

Thanks everyone! So glad you all like this salad.

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over 3 years ago TiggyBee

Congrats on your lovely salad being a finalist!!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yummy! I've got all the ingredients here. And it's lunchtime. Am I lucky, or what? Thanks, Rivka!

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over 3 years ago Rivka

hooray --- hope you like it!

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over 3 years ago lacerise

can't wait to try this one!

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over 3 years ago gingerroot

What a delicious mix of flavors and textures. Can't wait to try it.

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over 3 years ago gingerroot

I made this last night with purple sweet potatoes (what I had on hand) and it was so so good. The contrast of the sweet roasted zucchini and caramelized sweet potato with the nutty chickpeas and garlicky tahini dressing - what a fantastic combination!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds very tasty! I love these autumnal colors.