Roasted Chickpea and Sweet Potato Salad Recipe

Introduction

This Roasted Chickpea and Sweet Potato Salad is a vibrant and nourishing dish perfect for any meal. Packed with warm, spiced chickpeas and tender sweet potatoes on a fresh bed of arugula, it balances flavors and textures beautifully.

Ingredients

• 2 cups arugula (or other salad greens)
• ½ cup sweet potato, diced
• ½ cup chickpeas, rinsed, drained, and dried
• 1 Tbsp sunflower seeds
• 1 Tbsp dried cranberries
• ¼ tsp garlic powder
• ¼ tsp smoked paprika
• 1 Tbsp olive oil (for roasting)
• 1 Tbsp olive oil (for dressing)
• 1 Tbsp tahini
• 1 Tbsp lemon juice
• 1 tsp maple syrup
• 2 Tbsp water (more if needed for dressing)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes and chickpeas with 1 tablespoon of olive oil, garlic powder, and smoked paprika until evenly coated.
2. Step 2: Spread the sweet potatoes and chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and chickpeas are crispy.
3. Step 3: While roasting, prepare the dressing by whisking together tahini, lemon juice, maple syrup, 1 tablespoon olive oil, and 2 tablespoons water. Add more water if you prefer a thinner dressing.
4. Step 4: In a large bowl, combine the arugula, roasted sweet potatoes, and chickpeas. Sprinkle with sunflower seeds and dried cranberries.
5. Step 5: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best texture and flavor.

Tips & Variations

• Swap arugula for spinach or mixed greens if preferred for a milder base.
• Add a pinch of cayenne pepper to the chickpeas for a spicy kick.
• Use pumpkin seeds instead of sunflower seeds for added crunch and flavor.
• To make it a complete meal, add crumbled feta or grilled chicken on top.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the roasted chickpeas and sweet potatoes gently in the oven or microwave before tossing with greens and dressing to restore some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but keep the roasted chickpeas and sweet potatoes separate from the arugula and dressing to prevent wilting. Assemble just before serving.

What can I substitute for tahini in the dressing?

You can use creamy almond butter or peanut butter as an alternative, though it will change the flavor slightly. Another option is to omit it and simply increase the olive oil and lemon juice for a lighter dressing.

Roasted Chickpea and Sweet Potato Salad Recipe

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★★★★★

4.5 from 77 reviews

A vibrant and nutritious Roasted Chickpea and Sweet Potato Salad combining the smoky flavor of roasted sweet potatoes and chickpeas with peppery arugula, crunchy sunflower seeds, and sweet cranberries, finished with a creamy tahini-lemon dressing.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 cups arugula (or other salad green)
• ½ cup sweet potato, diced
• ½ cup chickpeas, rinsed, drained and dried
• 1 Tbsp sunflower seeds
• 1 Tbsp dried cranberries

Seasoning for Roasting

• ¼ tsp garlic powder
• ¼ tsp smoked paprika
• 1 Tbsp olive oil

Dressing

• 1 Tbsp olive oil
• 1 Tbsp tahini
• 1 Tbsp lemon juice
• 1 tsp maple syrup
• 2 Tbsp water (more if needed)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
2. Prepare the Vegetables: Dice the sweet potatoes into ½ inch cubes. Rinse, drain, and dry the chickpeas thoroughly to ensure they roast properly with a crisp texture.
3. Season and Roast: In a bowl, toss the diced sweet potatoes and chickpeas with 1 tablespoon of olive oil, garlic powder, and smoked paprika until evenly coated. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes, turning halfway, until the sweet potatoes are tender and chickpeas are crispy.
4. Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, tahini, lemon juice, maple syrup, and 2 tablespoons of water. Add more water as needed to achieve a smooth, pourable consistency.
5. Assemble the Salad: In a large bowl, combine the roasted sweet potatoes and chickpeas with arugula, sunflower seeds, and dried cranberries.
6. Dress and Serve: Drizzle the tahini-lemon dressing over the salad, toss gently to combine, and serve immediately while the veggies are still slightly warm.

Notes

• For a nuttier flavor, toast the sunflower seeds lightly before adding to the salad.
• Use any salad greens you prefer if arugula is not available.
• Add more lemon juice or maple syrup to the dressing to adjust tartness and sweetness to your taste.
• Leftover roasted chickpeas and sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: roasted chickpea salad, sweet potato salad, tahini dressing, healthy salad, vegetarian lunch