Description
This Roasted Sweet Potato and Chickpea Salad is a hearty, colorful, and satisfying vegan salad featuring caramelized sweet potatoes, crispy chickpeas, fresh greens, avocado, and a bright tahini dressing. It’s perfect for lunch, meal prep, or a wholesome side dish that combines Mediterranean-inspired flavors with wholesome ingredients.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 5 oz mixed greens
- 1 avocado, diced
- 1/4 red onion, thinly sliced
- 1/4 cup pumpkin seeds
- 2 tbsp fresh parsley, chopped
Dressing Ingredients
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 small garlic clove, minced
- 2–3 tbsp water
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to warm up while you prepare the vegetables and chickpeas.
- Prepare sweet potatoes and chickpeas: Place the peeled and cubed sweet potatoes along with the drained and rinsed chickpeas on a large baking sheet.
- Season and coat: Drizzle 2 tablespoons of olive oil over the sweet potatoes and chickpeas. Sprinkle with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss everything together to ensure even coating.
- Roast: Place the baking sheet in the preheated oven and roast for 25–30 minutes. Toss the mixture halfway through cooking to promote even caramelization. The sweet potatoes should be tender and chickpeas golden and crispy when done.
- Make the dressing: While the vegetables roast, whisk together tahini, fresh lemon juice, maple syrup, minced garlic, water (start with 2 tbsp and add more for desired consistency), salt, and pepper until smooth and creamy.
- Assemble the salad: Arrange the mixed greens on a large serving platter or bowl. Add the roasted sweet potatoes, chickpeas, diced avocado, thinly sliced red onion, pumpkin seeds, and chopped parsley.
- Dress and serve: Drizzle the tahini dressing over the top. Toss gently if desired, and serve immediately for the freshest flavors.
Notes
- Roast chickpeas separately on a different tray for extra crispiness if preferred.
- Add cooked quinoa or brown rice to make the salad more filling as a complete meal.
- The tahini dressing can be made up to 3 days in advance and stored refrigerated in an airtight container.
- Add diced avocado just before serving to prevent browning and maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Lunch, Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
