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!
Ingredients
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)
Instructions
Preheat Oven:
Set oven to 400°F (204°C). Line a baking sheet with foil.
Season Chickpeas:
Toss chickpeas with 1 tbsp oil, tandoori masala, sea salt, coconut sugar, and turmeric.
Spread on half of the baking sheet.
Season Sweet Potatoes:
Arrange sweet potato rounds on the other half of the sheet.
Drizzle with remaining oil and toss to coat.
Roast:
Roast for 20–25 minutes, flipping sweet potatoes and shaking chickpeas halfway through.
Remove once potatoes are tender and chickpeas are crisp.
Massage the Greens:
Place chopped chard or kale in a large bowl.
Drizzle with lemon juice and massage to soften. Set aside.
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.
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
