Why You’ll Love This Roasted Sweet Potato & Chickpea Salad
Looking for a salad that’s nourishing, flavorful, and filling enough to be a full meal? This roasted sweet potato and chickpea salad hits all the right notes. The crispy roasted chickpeas add crunch and protein, the caramelized sweet potatoes bring natural sweetness, and the creamy tahini-lemon dressing ties it all together with a nutty, tangy kick.
This isn’t your average side salad—it’s a meal-prep friendly, nutrient-packed powerhouse that’s vegan, gluten-free, and perfect for lunch or dinner.
Ingredients You’ll Need
For the Salad:
- 2 medium sweet potatoes, peeled & cubed
- 1 can (15 oz) chickpeas, drained & rinsed
- 4 cups baby spinach (or arugula mix)
- ½ small red onion, thinly sliced
- ¼ cup pomegranate seeds (or dried cranberries)
- ¼ cup toasted pumpkin seeds (pepitas)
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt & black pepper, to taste
For the Tahini-Lemon Dressing:
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup (or honey if not vegan)
- 1 small garlic clove, grated
- 2–3 tbsp warm water, to thin
Step-by-Step Instructions
1. Roast the Veggies
Preheat your oven to 400°F (200°C). Toss sweet potato cubes and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway until golden and crisp.
2. Make the Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, and garlic. Add warm water a little at a time until smooth and pourable. Taste and adjust seasoning.
3. Assemble the Salad
On a large platter or in a salad bowl, layer baby spinach, roasted sweet potatoes, chickpeas, red onion, and pomegranate seeds. Drizzle generously with tahini-lemon dressing.
4. Finish & Serve
Top with toasted pumpkin seeds for crunch. Serve immediately or store dressing separately for meal prep.
Pro Tips for Success
- Extra Crispy Chickpeas → Pat them dry before roasting, and don’t overcrowd the pan.
- Meal Prep → Roast veggies ahead; store separately and assemble fresh. Dressing keeps up to 5 days in the fridge.
- Flavor Twist → Swap pomegranate seeds for mango, add feta for creaminess, or toss in quinoa for extra protein.
- Storage → Best eaten fresh, but leftovers (without dressing) stay crisp for 2 days in the fridge.
Nutrition & Health Benefits
- Sweet Potatoes → Rich in beta-carotene for eye health.
- Chickpeas → Great source of plant protein & fiber.
- Tahini → Packed with healthy fats and minerals like calcium.
- Pomegranate Seeds → Boost antioxidants for heart health.
This salad is vegan, gluten-free, dairy-free, and can easily be made paleo (swap chickpeas for roasted cauliflower).
FAQs
Q: Can I make this ahead for meal prep?
Yes! Roast sweet potatoes and chickpeas in advance, then store separately. Dress only before serving to keep greens fresh.
Q: What can I substitute for tahini?
Almond butter or cashew butter works well. For a lighter option, use Greek yogurt.
Q: Can I serve this warm?
Absolutely! It’s delicious both warm and chilled.
Q: What protein pairs well with this salad?
Grilled chicken, salmon, or halloumi are great non-vegan add-ons.
Serving Ideas
This salad works as:
- A light lunch or dinner on its own
- A holiday side dish (swap pomegranate seeds for dried cranberries)
- A make-ahead meal prep option for busy weeks
Pair it with warm pita bread or a bowl of lemon lentil soup for a complete meal.
Printable Recipe Card
Blackberry Avocado Arugula Salad with Lime Mint Vinaigrette Recipe A hearty, plant-based salad with crispy chickpeas, caramelized sweet potatoes, and a tangy-sweet tahini dressing.
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
🍴 Servings: 4