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.

100_0642

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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almost 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!