Roasted Chickpea Sweet Potato Salad

This roasted chickpea and sweet potato salad offers a deliciously sweet and earthy combination that works perfectly for a satisfying lunch or a lighter dinner. The balance of warm roasted veggies and crispy chickpeas topped with a smooth sweet tahini dressing makes for a refreshing and nourishing dish that is simple to prepare yet full of flavor.

I first tried this salad on a quiet weekend and loved how the dressing brought all the flavors together. Now it’s one of my go to salads when I want something wholesome but quick.

Ingredients

• Two cups arugula or your favorite salad greens: adds a peppery, fresh base that contrasts nicely with the sweet potatoes
• Half a cup diced sweet potato: delivers natural sweetness and creamy texture choose firm, bright orange tubers
• Half a cup chickpeas rinsed drained and patted dry for crisp roasting: canned is fine just be sure to dry well for crunch
• One tablespoon sunflower seeds: for an added nutty crunch and nutritional boost
• One tablespoon dried cranberries: contribute tart sweetness and chewy texture
• Quarter teaspoon garlic powder: adds subtle savory depth
• Quarter teaspoon smoked paprika: provides a smoky warmth Spanish paprika is excellent if you can find it
• One tablespoon olive oil: helps roast and flavor the veggies and chickpeas
• One tablespoon olive oil for dressing: for richness
• One tablespoon tahini: brings a creamy, nutty base that blends all the flavors
• One tablespoon lemon juice: adds bright acidity to cut through richness
• One teaspoon maple syrup: for a touch of gentle sweetness
• Two tablespoons water: or more to achieve a smooth pourable consistency

Instructions

Sauté the Aromatics and Prepare for Roasting:

Preheat your oven to 425 degrees Fahrenheit. Rinse the chickpeas and drain thoroughly then pat dry using paper towels. Dry chickpeas are key for getting that crispy outer layer while roasting. Dice the sweet potato into bite sized pieces aim for uniform size to ensure even cooking.

Combine and Season the Veggies:

Place the chickpeas and sweet potato pieces on a parchment lined baking sheet. Drizzle the olive oil evenly over them then sprinkle the garlic powder and smoked paprika. Toss everything together so the oil and seasonings coat all the pieces well which helps create a flavorful crust.

Roast to Perfection:

Place the baking sheet in the oven and roast the chickpeas and sweet potatoes for 20 minutes. Check halfway through and toss gently to promote even roasting and crispiness on all sides. They should come out golden and tender but with some crisp edges.

Prepare the Sweet Tahini Dressing:

While the veggies roast whisk together the olive oil tahini lemon juice and maple syrup in a small bowl until thick and creamy. Add water little by little to thin the dressing until smooth and pourable. Adjust the consistency as needed to easily coat the salad without overpowering it.

Assemble the Salad and Serve:

In a salad bowl place the arugula or greens and sprinkle sunflower seeds and dried cranberries on top. Add the warm roasted chickpeas and sweet potatoes. Drizzle generously with the tahini dressing and toss gently to combine all the flavors. Serve immediately while the roasted veggies are still warm and the greens are crisp.

One weekend I made a big batch and enjoyed leftovers cold and warm over several days discovering it only got better.

Storage Tips

Keep the roasted chickpeas and sweet potatoes separate from the greens and dressing to avoid sogginess. Store roasted components in an airtight container in the fridge for up to three days. The salad greens and dressing are best kept fresh and combined just before eating for the best texture and flavor.

Ingredient Substitutions

Swap arugula for baby spinach or mixed greens if preferred. You can replace sunflower seeds with pumpkin or hemp seeds to change up the nuttiness. Instead of dried cranberries try chopped dried apricots or raisins for a different burst of sweetness. Maple syrup can be substituted with honey or agave nectar depending on your taste or dietary needs.

Serving Suggestions

This salad pairs wonderfully with a side of warm crusty bread to soak up the dressing. Add some crumbled feta or goat cheese for a creamy tangy twist if you eat dairy. For a heartier meal serve alongside grilled chicken or fish or enjoy it as a standalone nourishing plant based lunch.

Serve warm for best texture and toss dressing gently before plating. Enjoy a flavorful balanced meal that comes together quickly.

Common Questions About Recipes

→ What is the best way to roast chickpeas for this salad?

Pat chickpeas dry after rinsing and bake at 425°F for about 20 minutes with olive oil and spices until crisp but not burnt.

→ Can I use other greens instead of arugula?

Yes, leafy greens like spinach, kale, or mixed lettuces work well and add different flavor profiles.

→ How can I adjust the dressing consistency?

Add water gradually to the tahini mixture until it reaches a smooth and pourable consistency.

→ Are there alternatives to sunflower seeds in this salad?

Consider pumpkin seeds, chopped nuts, or toasted sesame seeds for added crunch and flavor.

→ What spices enhance the roasted flavor of the chickpeas and sweet potatoes?

Garlic powder and smoked paprika bring warmth and depth, enhancing the natural sweetness and earthiness.