Roasted Sweet Potato & Chickpea Salad

Name: Roasted Sweet Potato & Chickpea Salad
Prep time: 20 min
Cook time: 35 min
Yield: 6

salad sweet-potato chickpeas healthy vegan mediterranean meal-prep

Salads

This vibrant Mediterranean-inspired salad combines caramelized roasted sweet potatoes with crispy spiced chickpeas, fresh herbs, and a tangy tahini dressing for a satisfying plant-based meal.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 35

Ingredients

900g2 lbs sweet potatoes, peeled and cubed
425g can15 oz can chickpeas, drained, rinsed, and patted dry
75ml5 tbsp olive oil, divided
10ml2 tsp ground cumin
10ml2 tsp smoked paprika
5ml1 tsp ground coriander
2.5ml1/2 tsp ground cinnamon
150g5 oz mixed salad greens
1/2 medium1/2 medium red onion, thinly sliced
1 large1 large cucumber, diced
200g1 1/2 cups cherry tomatoes, halved
30g1/2 cup fresh parsley, chopped
15g1/4 cup fresh mint, chopped
120g3/4 cup pomegranate seeds
150g5 oz feta cheese, crumbled (optional)
60ml1/4 cup tahini
60ml1/4 cup fresh lemon juice
2 cloves2 cloves garlic, minced
15ml1 tbsp maple syrup
60-90ml1/4-1/3 cup warm water
to tasteto taste salt and freshly ground black pepper

Instructions

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
Toss 900g2 lbs sweet potatoes with 30ml (2 tbsp) 75ml5 tbsp olive oil, half the 10ml2 tsp ground cumin, half the 10ml2 tsp smoked paprika, 2.5ml1/2 tsp ground cinnamon, and to tasteto taste salt and freshly ground black pepper.
Spread sweet potatoes on one baking sheet in single layer. Roast 25-30 minutes, flipping halfway, until caramelized and tender.
Meanwhile, toss 425g can15 oz can chickpeas with 15ml (1 tbsp) olive oil, remaining cumin, remaining paprika, 5ml1 tsp ground coriander, and salt.
Spread chickpeas on second baking sheet. Roast 20-25 minutes, shaking pan occasionally, until crispy.
For dressing, whisk 60ml1/4 cup tahini, 60ml1/4 cup fresh lemon juice, 2 cloves2 cloves garlic, 15ml1 tbsp maple syrup, and pinch of salt. Add 60-90ml1/4-1/3 cup warm water gradually until reaching pourable consistency.
In large serving bowl, combine 150g5 oz mixed salad greens, 1/2 medium1/2 medium red onion, 1 large1 large cucumber, and 200g1 1/2 cups cherry tomatoes.
Add warm roasted sweet potatoes and crispy chickpeas to salad.
Drizzle with half the tahini dressing and toss gently.
Top with 30g1/2 cup fresh parsley, 15g1/4 cup fresh mint, 120g3/4 cup pomegranate seeds, and 150g5 oz feta cheese if using.
Serve with remaining dressing on the side.

Ingredients

id: sweet_potatoes metric: 900g imperial: 2 lbs name: sweet potatoes, peeled and cubed
id: chickpeas metric: 425g can imperial: 15 oz can name: chickpeas, drained, rinsed, and patted dry
id: olive_oil metric: 75ml imperial: 5 tbsp name: olive oil, divided
id: ground_cumin metric: 10ml imperial: 2 tsp name: ground cumin
id: smoked_paprika metric: 10ml imperial: 2 tsp name: smoked paprika
id: ground_coriander metric: 5ml imperial: 1 tsp name: ground coriander
id: cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: mixed_greens metric: 150g imperial: 5 oz name: mixed salad greens
id: red_onion metric: 1/2 medium imperial: 1/2 medium name: red onion, thinly sliced
id: cucumber metric: 1 large imperial: 1 large name: cucumber, diced
id: cherry_tomatoes metric: 200g imperial: 1 1/2 cups name: cherry tomatoes, halved
id: fresh_parsley metric: 30g imperial: 1/2 cup name: fresh parsley, chopped
id: fresh_mint metric: 15g imperial: 1/4 cup name: fresh mint, chopped
id: pomegranate_seeds metric: 120g imperial: 3/4 cup name: pomegranate seeds
id: feta_cheese metric: 150g imperial: 5 oz name: feta cheese, crumbled (optional)
id: tahini metric: 60ml imperial: 1/4 cup name: tahini
id: lemon_juice metric: 60ml imperial: 1/4 cup name: fresh lemon juice
id: garlic_dressing metric: 2 cloves imperial: 2 cloves name: garlic, minced
id: maple_syrup metric: 15ml imperial: 1 tbsp name: maple syrup
id: warm_water metric: 60-90ml imperial: 1/4-1/3 cup name: warm water
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper

Instructions

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
Toss {sweet_potatoes} with 30ml (2 tbsp) {olive_oil}, half the {ground_cumin}, half the {smoked_paprika}, {cinnamon}, and {salt_pepper}.
Spread sweet potatoes on one baking sheet in single layer. Roast 25-30 minutes, flipping halfway, until caramelized and tender.
Meanwhile, toss {chickpeas} with 15ml (1 tbsp) olive oil, remaining cumin, remaining paprika, {ground_coriander}, and salt.
Spread chickpeas on second baking sheet. Roast 20-25 minutes, shaking pan occasionally, until crispy.
For dressing, whisk {tahini}, {lemon_juice}, {garlic_dressing}, {maple_syrup}, and pinch of salt. Add {warm_water} gradually until reaching pourable consistency.
In large serving bowl, combine {mixed_greens}, {red_onion}, {cucumber}, and {cherry_tomatoes}.
Add warm roasted sweet potatoes and crispy chickpeas to salad.
Drizzle with half the tahini dressing and toss gently.
Top with {fresh_parsley}, {fresh_mint}, {pomegranate_seeds}, and {feta_cheese} if using.
Serve with remaining dressing on the side.

Tips

Sweet Potato Size: Cut uniformly for even roasting. 2cm (3/4-inch) cubes work perfectly.

Crispy Chickpeas: Ensure chickpeas are completely dry before roasting. Save aquafaba for other uses.

Make It Vegan: Simply omit feta cheese or use vegan feta alternative.

Meal Prep: Roast vegetables and make dressing ahead. Store separately and assemble when ready to eat.

Pomegranate Substitute: Use dried cranberries or chopped dried apricots if pomegranate unavailable.

Protein Boost: Add grilled chicken, tempeh, or a poached egg for extra protein.

Storage: Assembled salad keeps 1 day. Components stored separately last 4 days refrigerated.

Serving Temperature: Delicious warm or at room temperature, making it perfect for potlucks.