Yam, Zucchini, and Chickpea Salad

By Rivka
September 30, 2010
72 Comments


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&MThe Editors

Makes: lunch for a few days

Ingredients

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

Directions

  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.

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Salad|Bean|Potato|Vegetable|Make Ahead|Serves a Crowd|Summer|Vegan|Vegetarian|Gluten-Free

Reviews (72) Questions (1)

72 Comments

b P. June 6, 2017
Added a little bit of leftover grilled chicken for the meatatarians here. And added a squirt of Sriracha to mine, I will make this again and again and again!
 
kdanyko September 20, 2015
This is fantastic!
 
Peony May 24, 2015
Replaced the zucchini with an avocado and added some fresh dill, very good!
 
K N. September 10, 2014
What a tasty and filling lunch! I made this with a combination of zucchini and yellow squash I had on hand. I didn't realize I was out of parsley and it was good with just the green onion. The next day I realized I had fresh mint and it turned out to be a lovely addition. I think this is a keeper!
 
ChefJune May 11, 2014
made this again today. Now I have lunch for the week, and what fantastic lunches they will be. This is one of my favorite things ever to come off this site. A true gem. Many thanks, Rivka!
 
Author Comment
Rivka May 12, 2014
So glad you enjoyed, ChefJune! Serves as a good reminder that the zucs will be coming back into season here and I should get on making this again.
 
madleine January 3, 2014
I didn't have tahini but LOVED this anyway! Really great, thank you!!
 
EmFraiche September 24, 2013
We replaced the sweet potatoes with beets and it turned out great! Thanks for the recipe.
 
MrsK July 29, 2013
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.)
 
Loredona July 24, 2013
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!
 
Loredona July 23, 2013
It has good flavor but something is lacking. We are having it for dinner this evening so will comment more later on.
 
Loredona July 23, 2013
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.
 
MrsK July 23, 2013
What about the taste?
 
MrsK May 22, 2013
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!
 
sashimi January 21, 2013
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.
 
hakim54 October 29, 2012
Love this recipe..
 
thomasc October 23, 2012
delish - had this tonight, really enjoyed the texture of the yams. This will be lunch tomorrow.
 
Author Comment
Rivka October 24, 2012
So glad you liked it!
 
Jeeves06 September 4, 2012
Delicious (and nutritious!!)
 
Jeeves06 September 4, 2012
Delicious (and nutritious!!)
 
Erin B. June 29, 2012
This was so delicious and healthy. I made it for my Mom and we loved every bite. <br />Nice work.
 
Purple K. May 24, 2012
Looks fantastic! I must try this:)
 
BoulderGalinTokyo March 29, 2012
This dish was delicious and very filling--I could see becoming vegetarian just to eat more wonderful combinations of flavors. Thanks Rivka!