Roasted Sweet Potato & Chickpea Salad

Name: Roasted Sweet Potato & Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g sweet potato (cut into 1-inch cubes); 250 g chickpeas (dried, soaked overnight and boiled until tender (or 1.5 cups cooked)); 2 tbsp olive oil; 1 tsp paprika; 1 tsp cumin powder; 1 pinch salt (for roasting vegetables); 150 g mixed greens (spinach, arugula, or baby kale); 1 pcs red onion (small, thinly sliced); 3 tbsp tahini; 2 tbsp lemon juice (freshly squeezed); 2 tbsp water (for thinning dressing); 1 pcs garlic (clove, minced); 1 pinch black pepper (for dressing); 2 tbsp parsley (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Warm, caramelized sweet potato chunks and crispy roasted chickpeas tossed with fresh greens and a zippy lemon-tahini dressing. This hearty salad hits every texture — soft, crunchy, creamy — and comes together on one sheet pan. Perfect as a satisfying lunch or a vibrant side dish.

PREP

15m

COOK

30m

SERVES

1 CUP

470 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prepare the sheet pan.
1.Preheat oven to 400°F (200°C).
2.Line a large baking sheet with parchment paper.
mix
Season the sweet potatoes and chickpeas.
1.In a large bowl, toss sweet potato cubes and cooked chickpeas with olive oil.
2.Sprinkle paprika, cumin powder, and a pinch of salt over the mixture.
3.Toss until evenly coated.
TIPPat chickpeas very dry with a kitchen towel before coating — this makes them extra crispy.
roast · ~30 min
Roast the vegetables until golden and tender.
1.Spread the mixture in a single layer on the prepared baking sheet.
2.Roast for 25-30 minutes, tossing halfway through.
3.Look for sweet potatoes to be fork-tender and chickpeas crisp.
TIPDon't crowd the pan — use two sheets if needed. Overcrowding creates steam and prevents crisping.
mix
Whisk together the tahini dressing.
1.In a small bowl, combine tahini, lemon juice, minced garlic, water, a pinch of salt, and a pinch of black pepper.
2.Whisk until smooth and pourable. Add an extra splash of water if too thick.
assemble
Assemble the salad.
1.Spread mixed greens on a large serving platter or divide among bowls.
2.Scatter roasted sweet potatoes and chickpeas over the greens.
3.Tuck sliced red onion throughout.
4.Drizzle the tahini dressing generously over the top.
garnish
Garnish with fresh parsley and serve warm or at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chickpeas very dry with a towel before roasting for maximum crunch.
2
Spread sweet potatoes and chickpeas in a single layer on the pan; overcrowding causes steaming instead of crisping.
3
Toss the vegetables halfway through roasting to ensure even caramelization.
4
Let the roasted veg cool for 5 minutes before adding to greens to avoid wilting.
5
Make the tahini dressing up to 3 days ahead and thin with water before using.
6
For extra flavor, toast the cumin and paprika in a dry pan for 30 seconds before seasoning.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200g cubed halloumi or grilled chicken to the sheet pan during the last 10 minutes of roasting for extra protein and a satisfying salty crunch.

vegan

Vegan

This recipe is already vegan. For a richer dressing, blend in 2 tablespoons of soaked cashews or silken tofu with the tahini.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and toss the sweet potatoes and chickpeas with 2 tablespoons of vegetable broth or aquafaba for a lighter version that still roasts well.

spicy