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  • The Australian Women's Weekly

    Speedy vegan dinners

    Feb 26, 2020 4 minutes

    Sweet potatoes with chickpea tabbouleh

    SERVES 4 PREP AND COOK TIME 20 MINUTES

    4 small sweet potato (1kg) (see Tips)
    400g can chickpeas, drained, rinsed, chopped coarsely
    2 small tomatoes (180g), chopped finely
    1 Lebanese cucumber (130g), chopped finely
    2 green onions (green shallots), chopped finely
    ½ cup small mint leaves (see Tips)
    ½ cup (130g) hummus
    2 tablespoons lemon juice
    1 tablespoon extra virgin olive oil
    ¼ teaspoon sumac

    1 Pierce the sweet potatoes a few times with a sharp knife. Microwave on HIGH (100%) for 8 minutes or until soft.

    Meanwhile, combine chickpeas, tomato, cucumber, green onion and mint in a medium

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