Roasted Chickpea Sweet Potato Salad (Printer-Friendly Version)
Earthy roasted chickpeas and sweet potatoes tossed with a creamy tahini dressing and fresh greens.
# What You'll Need:
→ Salad
01 -
2 cups arugula or mixed salad greens
02 -
½ cup diced sweet potato
03 -
½ cup canned chickpeas, rinsed, drained, and patted dry
04 -
1 tablespoon sunflower seeds
05 -
1 tablespoon dried cranberries
→ Spices
06 -
¼ teaspoon garlic powder
07 -
¼ teaspoon smoked paprika
→ Oils
08 -
1 tablespoon olive oil (for roasting)
09 -
1 tablespoon olive oil (for dressing)
→ Dressing
10 -
1 tablespoon tahini
11 -
1 tablespoon lemon juice
12 -
1 teaspoon maple syrup
13 -
2 tablespoons water, adjust as needed for desired consistency
# Steps to Follow:
01 -
Preheat the oven to 218°C (425°F). Rinse and drain chickpeas, then dry thoroughly using paper towels. Arrange them on a parchment-lined baking tray.
02 -
Dice sweet potato into bite-sized pieces and add to the same baking tray as the chickpeas.
03 -
Drizzle 1 tablespoon olive oil over chickpeas and sweet potatoes. Sprinkle garlic powder and smoked paprika evenly. Toss to coat. Roast in the preheated oven for 20 minutes until tender and slightly crisp.
04 -
In a small bowl, whisk together olive oil, tahini, lemon juice, and maple syrup until a thick paste forms. Gradually add water, stirring to achieve a smooth, thin consistency suitable for drizzling.
05 -
Combine arugula, roasted chickpeas, sweet potatoes, sunflower seeds, and dried cranberries in a serving bowl. Drizzle the tahini dressing over and toss gently to coat. Serve immediately.
# Additional Tips:
01 -
Pat chickpeas dry thoroughly before roasting to ensure a crisp texture.