Sweet Potato and Chickpea Salad

Preparation info
  • Makes

    4 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

This is a dish you’ll want to make again and again. It can be served at room temperature over a bed of arugula or other salad greens or over steamed dark leafy greens.


  • 1 large sweet potato, peeled if desired and cubed
  • cups (435 ml) cooked or canned


Steam the sweet potato until soft but still firm enough to keep its shape, 5–10 minutes. Drain and rinse under cold water to quickly cool.

Put the chickpeas in a medium bowl and coarsely mash, leaving some beans intact. Add the sweet potato, bell pepper, and raisins and stir to combine.

Put the nutritional yeast, tahini, water, milk, mustard, vinegar, horseradish, ginger, turmer