Roasted Chickpea Sweet Potato Salad

This sweet and earthy roasted chickpea and sweet potato salad is perfect for a satisfying lunch or a light dinner. It combines warm roasted vegetables with fresh greens and a luscious sweet tahini dressing to create a balanced meal that is both nutritious and delicious. The flavors meld beautifully, making it a dish you will want to return to often.

I first made this salad when I needed something filling but light and have since made it countless times because it hits all the right notes. It's also great for meal prepping and tastes just as good the next day.

Ingredients

• Arugula or other salad greens: provides a peppery freshness and vibrant color choose fresh, crisp leaves for the best texture
• Sweet potato diced: adds natural sweetness and a creamy bite select firm potatoes without soft spots
• Chickpeas rinsed dried and drained: a great plant based protein and fiber source make sure to pat dry to get a perfect roast
• Sunflower seeds: add crunch and a nutty flavor use raw or toasted for extra depth
• Dried cranberries: lend a sweet tart contrast pick plump ones to amp up the texture
• Garlic powder: brings a mellow savory undertone choose good quality ground garlic for potency
• Smoked paprika: imparts smoky warmth go for Spanish smoked paprika if you can find it for best flavor
• Olive oil: essential for roasting and dressing opt for extra virgin for richer taste
• Olive oil (dressing): provides the silky base for the dressing
• Tahini: delivers creamy nuttiness use a well stirred variety to avoid bitterness
• Lemon juice: adds bright acidity freshly squeezed is best
• Maple syrup: sweetens naturally use pure maple syrup
• Water: thins out the dressing adjusting to desired consistency

Instructions

Sauté the Aromatics and Prepare the Oven:

Preheat the oven to 425 degrees Fahrenheit so it is ready to properly roast the chickpeas and sweet potatoes. This high temperature helps get a beautiful caramelization and crispy edges.

Prepare the Chickpeas and Sweet Potatoes:

Drain chickpeas and rinse them thoroughly then lay them on a paper towel and pat dry. Removing excess moisture is key to getting them crispy rather than soggy. Dice the sweet potato into bite size pieces about half an inch square for even roasting and texture consistency. Place both chickpeas and sweet potatoes on a baking sheet lined with parchment paper for easy cleanup.

Season and Roast:

Drizzle about one tablespoon of olive oil over the chickpeas and sweet potatoes then stir to coat well. Sprinkle quarter teaspoon of garlic powder and quarter teaspoon of smoked paprika evenly over everything and toss again to distribute the spices. Place the baking sheet in the oven and roast for 20 minutes tossing halfway through or until the sweet potatoes are tender and chickpeas are crisp.

Make the Sweet Tahini Dressing:

While the vegetables are roasting combine one tablespoon olive oil one tablespoon tahini one tablespoon lemon juice and one teaspoon maple syrup in a small bowl. Stir vigorously until it forms a thick paste. Gradually add up to two tablespoons of water a little at a time to thin it out until the dressing is smooth and pourable. Adjust water quantity as needed to reach your preferred thickness.

Assemble the Salad and Serve:

Place two cups of fresh arugula or other salad greens in a bowl. Add the roasted sweet potatoes and chickpeas on top along with one tablespoon sunflower seeds and one tablespoon dried cranberries for texture and flavor bursts. Drizzle the sweet tahini dressing generously and toss gently to combine all ingredients evenly. Serve immediately to enjoy the contrast of warm roasted vegetables with fresh greens and creamy dressing.

My favorite ingredient has to be the smoked paprika which adds a subtle but essential smoky warmth that ties the salad together. It reminds me of a family weekend when we made similar dishes roasting vegetables outdoors and sharing stories. It's these flavors and moments that make this salad so special beyond just good taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The dressing can separate when chilled so give it a good stir before using To maintain the crispness of the salad greens it is best to add them fresh each time or keep them separate until serving

Ingredient Substitutions

Swap arugula with baby spinach kale or mixed greens depending on your preference For a nuttier twist substitute sunflower seeds with toasted pumpkin seeds or walnuts If you don’t have maple syrup use honey or agave syrup instead and adjust to taste Tahini can be replaced with almond butter for a different flavor profile

Serving Suggestions

Pair this salad with crusty bread or warm pita to turn it into a heartier meal Add a sprinkle of feta or goat cheese for creaminess if you are not vegan Serve alongside a hot bowl of soup for a balanced seasonal lunch

This roasted chickpea and sweet potato salad is a flavorful, nutritious meal that's great for meal prep. Reheat the roasted components and toss with fresh greens and dressing just before serving.

Common Questions About Recipes

→ How do I roast chickpeas to achieve crispiness?

Drain, rinse, and thoroughly dry chickpeas before tossing with olive oil and spices. Roast at 425°F for 20 minutes until golden and crisp.

→ Can I substitute sweet potato with another vegetable?

Yes, but choose a root vegetable like butternut squash or carrots to maintain a similar sweetness and texture.

→ What’s the best way to prepare the tahini dressing?

Whisk tahini with lemon juice, olive oil, and maple syrup, then add water gradually until smooth and pourable.

→ How can I add more crunch to this salad?

Incorporate extra sunflower seeds or toasted nuts like almonds for additional texture.

→ Is it better to serve this salad warm or chilled?

This salad can be enjoyed at room temperature or slightly warm to enhance the roasted flavors.