Sweet Potato and Garbanzo Bean Salad

This is one of those times when something doesn't stay long enough to set up a good shot to show you how freaking amazing something was.  It is at these times you should say to yourself- it must have been real good.  Oh yes, it was real good.  This is one of those salads, that like my rocket and asparagus salad will be showing up on our table over and over again.  Its just that good.

Lets talk about allspice.  Allspice may be that longer forgotten friend in your spice cabinet.  Don't sell it short if it is.  When used in small quantities, like in this dish or tomato anything (salad, sauce...) it adds something.  Something you cant quite get your finger on but its good- real good.  I add it to tomato salad all the time.  It was during a Daring Cooks Challenge when I led it for stuffed grape leaves.  See the post here.  I thought, allspice, in tomato salad?  Seriously, this is going to ruin my wonderful tomatoes.  Ah, wrong.  Sooo good.

Sweet Potato and Garbanzo Bean Salad
Printable here.

2 sweet potatoes, butternut squash, or pumpkin, diced
1 small purple onion, sweet onion, or shallot
1 can chick peas or 2 cups if you soak and boil your own
3 tablespoons tahini (sesame seed paste)
2 tablespoons water
3 ½ tablespoons lemon juice
2 tablespoons olive oil
pinch of sea salt
crushed black pepper
1 garlic clove minced
1/2 teaspoon allspice

If you have time roast your sweet potato, if not a quick boil is fine.  Heat until tender.

Meanwhile, chop onion.  If you are using a purple onion you can tone down its bite by placing in a small bowl and pouring some hot water over it.  Leave it in the hot water while you prepare everything else and you will find it is quite mellow when done.

In your serving bowl, whisk together olive oil, lemon juice, water, tahini, garlic, salt and pepper and allspince.  Add to it the garbanzo beans, onion, sweet potato and cilantro.