Sweet potato, chickpea and tahini salad from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 151) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on November 22, 2025

    This is a nice, hearty salad. I loved this equally for lunch and dinner as my meal.

  • Lepa on December 15, 2023

    I wish I had read the other review before making this. The picture is so enticing and like the other poster, I had been wanting to make this since I got the book. Unfortunately it was a lot of work to put together all the components and the final salad was just okay. I don't think I'll make this one again.

  • ksg518 on November 22, 2021

    I've been looking forward to making this when sweet potato season came around since I got this book last summer. Unfortunately it was a great disappointment. The flavors are very good but it is just too heavy. I wondered about cooking the canned chickpeas and while it resulted in wonderfully flavored chickpeas, they were also mushier and contributed to the overall density of the salad. The tahini dressing was very good too but also made the dish much too heavy. Not a repeat.

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