Roasted Chickpea Sweet Potato Salad (Printer-Friendly)
Sweet and earthy salad featuring roasted chickpeas, sweet potato, greens, and a creamy tahini dressing.
# List of Ingredients:
→ Salad
01 -
2 cups arugula or mixed salad greens
02 -
½ cup sweet potato, diced
03 -
½ cup chickpeas, rinsed, drained, and dried
04 -
1 Tbsp sunflower seeds
05 -
1 Tbsp dried cranberries
06 -
¼ tsp garlic powder
07 -
¼ tsp smoked paprika
08 -
1 Tbsp olive oil
→ Dressing
09 -
1 Tbsp olive oil
10 -
1 Tbsp tahini
11 -
1 Tbsp lemon juice
12 -
1 tsp maple syrup
13 -
2 Tbsp water, adjust as needed
# Preparation Steps:
01 -
Preheat oven to 425°F. Drain, rinse, and pat dry chickpeas. Dice sweet potato into bite-sized pieces.
02 -
Place chickpeas and sweet potato on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with garlic powder and smoked paprika. Toss to coat evenly. Roast for 20 minutes.
03 -
In a small bowl, whisk together olive oil, tahini, lemon juice, and maple syrup until a thick paste forms. Gradually add water to thin dressing to a smooth, pourable consistency.
04 -
Combine arugula, roasted sweet potatoes, chickpeas, sunflower seeds, and dried cranberries in a bowl. Drizzle with dressing and toss gently to combine. Serve immediately.
# Additional Suggestions:
01 -
For extra crispiness, spread chickpeas and sweet potatoes in a single layer without crowding on the baking sheet.