Leon Salad

Bursting with vibrant colors and bold Mediterranean flavors, the Leon Salad is a wholesome, hearty dish perfect for both casual meals and special gatherings. This nutrient-packed recipe features tender roasted sweet potatoes and caramelized red onions seasoned with a hint of ground cumin, paired with protein-rich chickpeas, crisp baby spinach, and juicy cherry tomatoes. Drizzled with a creamy tahini-lemon dressing that's balanced with a touch of honey and garlic, every bite is an irresistible fusion of earthy, tangy, and slightly sweet notes. Ready in just 40 minutes, this easy-to-make salad is not only a healthy option but also versatile enough to shine as a satisfying main course or a complementary side dish. Ideal for those looking for gluten-free and vegetarian-friendly options, this recipe elevates mealtime with fresh, wholesome ingredients and an exquisite homemade dressing.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Chickpeas (canned, drained and rinsed)
• 2 medium Sweet potatoes
• 1 medium Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 100 grams Baby spinach leaves
• 200 grams Cherry tomatoes
• 2 tablespoons Flat-leaf parsley (chopped)
• 2 tablespoons Tahini
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Honey
• 1 clove Garlic (minced)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel and dice the sweet potatoes into 2 cm cubes. Slice the red onion into thick wedges.

Step 3

Place the sweet potatoes and red onion on a baking tray. Drizzle with 2 tablespoons of olive oil, sprinkle with cumin, and toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized. Stir halfway through cooking for even browning.

Step 5

While the vegetables are roasting, prepare the tahini-lemon dressing. In a small bowl or jar, combine tahini, lemon juice, honey, minced garlic, the remaining 1 tablespoon of olive oil, salt, and black pepper. Whisk until smooth and creamy. If the dressing is too thick, add 1-2 teaspoons of water to reach your desired consistency.

Step 6

Halve the cherry tomatoes and set them aside.

Step 7

In a large serving bowl, combine the roasted vegetables, chickpeas, baby spinach, cherry tomatoes, and chopped parsley.

Step 8

Drizzle the tahini-lemon dressing over the salad and toss gently to coat all ingredients.

Step 9

Serve immediately as a main dish or a side. Enjoy your Leon Salad!

Nutrition Facts

Serving size	(1211.9g)

Amount per serving	% Daily Value*
Calories	1471.9

Total Fat 71.0g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2248.3mg	0%
Total Carbohydrate 176.4g	0%
Dietary Fiber 42.0g	0%
Total Sugars 44.1g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 2776.4mg	0%
Iron 10728.0mg	0%
Potassium 2614.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 11.5%

Carbs: 46.5%