Roasted Sweet Potato & Chickpea Salad

A hearty, flavorful salad featuring tender roasted sweet potatoes, crispy spiced chickpeas, and fresh greens, all drizzled with a creamy tahini dressing. This plant-based meal is both satisfying and nutritious, perfect for a wholesome lunch or dinner.

Why You’ll Love This Recipe

• Nutrient-packed – Loaded with fiber, plant protein, and vitamins.
• Bold flavors – Tandoori spices, sweet maple, and zesty lemon.
• Versatile – Serve warm or cold, as a main or side.
• Easy to prep – Ready in 35 minutes.
• Customizable – Swap out greens or add grains.

Ingredients

For the Salad:

• 2 small organic sweet potatoes, sliced into 1/2-inch rounds
• 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
• 2 tablespoons grape seed or melted coconut oil, divided
• 2-3 tablespoons tandoori masala spice blend
• 1/8 teaspoon sea salt, plus more to taste
• 1 teaspoon coconut sugar
• 1/4 teaspoon turmeric (optional)
• 1 large bundle (~12 stems) rainbow chard or kale, chopped, large stems removed
• 2-3 tablespoons roasted lightly salted or unsalted pumpkin seeds (optional)

For the Dressing:

• 1/4 cup tahini
• 1 tablespoon maple syrup
• 1 small lemon, juiced (~2 tablespoons)
• 1-2 tablespoons hot water (to thin)

Directions

Preheat the Oven:

1. Preheat your oven to 400°F (204°C) and line a baking sheet with foil.

Prepare the Chickpeas:

2. In a small mixing bowl, toss the chickpeas with 1 tablespoon of oil, tandoori masala spice blend, sea salt, coconut sugar, and turmeric (if using). Adjust seasonings to taste, ensuring they are well-coated.
3. Spread the seasoned chickpeas on half of the prepared baking sheet.

Prepare the Sweet Potatoes:

4. On the other half of the baking sheet, arrange the sweet potato rounds and drizzle with the remaining 1 tablespoon of oil. Toss to coat evenly.

Roast:

5. Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping the sweet potatoes and shaking the chickpeas halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.

Prepare the Greens:

6. While the sweet potatoes and chickpeas are roasting, chop the chard or kale and place it in a large mixing bowl.
7. Drizzle with a bit of lemon juice and massage gently with your hands to soften the leaves. Set aside.

Make the Dressing:

8. In a small bowl, whisk together the tahini, maple syrup, and lemon juice. Add hot water 1 tablespoon at a time until the dressing reaches a pourable consistency.

Assemble the Salad:

9. Once the sweet potatoes and chickpeas are done roasting, add them to the bowl with the greens.
10. Toss gently to combine, then divide the salad among serving plates.
11. Drizzle with the tahini dressing and sprinkle with pumpkin seeds, if using.

Servings and Timing

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings

Variations

• Add Grains: Serve over quinoa or brown rice.
• Swap Greens: Use spinach, arugula, or romaine.
• Spicy Option: Add a pinch of cayenne or chili flakes.
• Add Crunch: Top with sliced almonds or crispy shallots.
• Creamier Dressing: Blend dressing ingredients with a bit of avocado.

Storage/Reheating

• Storage: Store salad components separately in the fridge for up to 3 days.
• Reheating: Reheat sweet potatoes and chickpeas in a skillet or oven until warmed through.
• Dressing: Keep in a sealed jar in the fridge for up to 5 days. Stir before using.

FAQs

Can I use canned sweet potatoes?

Fresh is best for texture, but canned can work in a pinch—just skip roasting.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I prep this ahead?

Yes! Roast veggies and mix dressing ahead; assemble just before serving.

What if I don’t have tandoori masala?

Substitute with a mix of curry powder, paprika, and cumin.

Is there a nut-free alternative to tahini?

Try sunflower seed butter or a dairy-free yogurt-based dressing.

Can I use other legumes?

Yes! Roasted lentils or black beans are great swaps.

Is this salad good cold?

Absolutely! It’s delicious chilled or at room temperature.

Can I add protein?

Yes—tofu, grilled chicken, or tempeh are great options.

What’s the best way to soften kale?

Massage with lemon juice or olive oil for 1-2 minutes.

Can I use store-bought dressing?

Yes, but homemade tahini dressing brings the best flavor.

Conclusion

This Roasted Sweet Potato & Chickpea Salad brings together bold flavors and nourishing ingredients for a plant-based meal you can feel great about. With crispy chickpeas, creamy tahini dressing, and vibrant roasted veggies, it’s a wholesome salad that satisfies every time.

Roasted Sweet Potato & Chickpea Salad

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• Author: Chef Clara
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Roasted Sweet Potato & Chickpea Salad with creamy tahini dressing—vegan, gluten-free, and full of flavor for a nourishing, plant-based lunch or dinner!

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Ingredients

Scale 1x2x3x

For the Salad:

• 2 small organic sweet potatoes, sliced into ½-inch rounds

• 1 (15-oz) can chickpeas, rinsed, drained, and patted dry

• 2 tbsp grape seed oil or melted coconut oil, divided

• 2–3 tbsp tandoori masala spice blend

• ⅛ tsp sea salt (plus more to taste)

• 1 tsp coconut sugar

• ¼ tsp turmeric (optional)

• 1 large bunch (~12 stems) rainbow chard or kale, chopped, large stems removed

• 2–3 tbsp roasted pumpkin seeds (optional)

For the Dressing:

• ¼ cup tahini

• 1 tbsp maple syrup

• Juice of 1 small lemon (~2 tbsp)

• 1–2 tbsp hot water (to thin)

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Instructions

1. Preheat Oven:

   • Set oven to 400°F (204°C). Line a baking sheet with foil.

2. Season Chickpeas:

   • Toss chickpeas with 1 tbsp oil, tandoori masala, sea salt, coconut sugar, and turmeric.

   • Spread on half of the baking sheet.

3. Season Sweet Potatoes:

   • Arrange sweet potato rounds on the other half of the sheet.

   • Drizzle with remaining oil and toss to coat.

4. Roast:

   • Roast for 20–25 minutes, flipping sweet potatoes and shaking chickpeas halfway through.

   • Remove once potatoes are tender and chickpeas are crisp.

5. Massage the Greens:

   • Place chopped chard or kale in a large bowl.

   • Drizzle with lemon juice and massage to soften. Set aside.

6. Make the Dressing:

   • Whisk tahini, maple syrup, and lemon juice in a small bowl.

   • Add hot water, 1 tbsp at a time, to reach pourable consistency.

7. Assemble the Salad:

   • Add roasted sweet potatoes and chickpeas to the greens. Toss gently.

   • Divide among plates, drizzle with tahini dressing, and sprinkle with pumpkin seeds (if using).

Notes

• Tandoori spice can be swapped with curry powder or smoked paprika.
• Massage greens well to make them tender and easier to digest.
• Dressing can be made ahead and stored in the fridge for up to 1 week.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Plant-Based