Why You’ll Love Roasted Sweet Potato & Chickpea Salad Recipe

Hearty and flavourful: The sweet potatoes add softness and natural sweetness while the chickpeas bring crispness and spice.
Deliciously textured: Roasted sweet potatoes paired with crunchy chickpeas make for a satisfying contrast.
Minimal ingredients, maximum impact: It uses around 10 ingredients and takes roughly 40 minutes.
Versatile and plant-based: Naturally vegan and gluten-free — the perfect main or side for various diets.
Easy to adapt: You can swap greens, change the spice blend, or adjust the dressing to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad

Sweet potatoes (2 small)
Chickpeas (one 15-oz can, rinsed & drained)
Oil (such as grapeseed or melted coconut oil)
Tandoori masala spice blend (or a similar spice mix)
Sea salt + optional turmeric
Rainbow chard or kale (about one large bundle)
Pumpkin seeds (roasted, lightly salted – optional)

Dressing

Tahini (1/4 cup)
Maple syrup (1 Tbsp)
Lemon juice (from 1 small lemon)
Hot water (1–2 Tbsp to thin dressing)

Directions

Preheat the oven to 400°F (204°C) and line a baking sheet with foil.
Toss the chickpeas with half the oil, tandoori masala, salt, and optional turmeric. Arrange on one half of the baking sheet.
On the other half, toss the sweet potato rounds in remaining oil, lightly salt, and spread them in a single layer.
Roast for 20 minutes. Then remove, flip sweet potatoes and toss chickpeas. Return to oven for another 10–15 minutes, until chickpeas are crispy and potatoes are golden and tender.
While roasting, whisk tahini, lemon juice, and maple syrup in a bowl. Thin with hot water until pourable. Adjust to taste.
Let roasted items cool slightly.
Divide chopped chard or kale among plates, top with roasted chickpeas, sweet potatoes, and pumpkin seeds if using.
Drizzle dressing over top or serve it on the side.

Servings and timing

Yield: 4 servings (as an entrée)
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Swap the greens: Try spinach, arugula, or romaine instead of chard or kale.
Change the spice: Replace tandoori masala with cumin, paprika, garlic powder, or your favorite spice blend.
Add extras: Roasted cauliflower, diced avocado, toasted nuts or fresh herbs add more flavor and texture.
Serve warm or room temperature: The salad works well with freshly roasted or cooled ingredients.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2–3 days.
For best results, store the dressing separately and add just before serving.
To reheat, warm the chickpeas and sweet potatoes gently in the oven, then assemble with fresh greens and dressing.

FAQs

What kind of sweet potatoes should I use?

Use regular orange-fleshed sweet potatoes. The skin is edible and adds texture and nutrients.

Do I need to rinse and dry the chickpeas?

Yes. Pat them dry thoroughly before roasting to ensure they crisp up properly.

Can I use kale instead of chard?

Absolutely. Kale is a great option. Massage it with a little oil and lemon juice to soften it before serving.

How spicy is this salad?

That depends on your spice blend. Tandoori masala adds mild warmth, but you can adjust the quantity for more or less heat.

Is the dressing vegan?

Yes. It’s made with tahini, lemon juice, and maple syrup — completely plant-based.

Can I make this ahead of time?

Yes. Roast the sweet potatoes and chickpeas, prepare the dressing, and assemble the salad just before serving for the best texture.

Can I use another dressing instead of tahini?

Yes. A yogurt-lemon dressing (if not vegan) or an olive oil–based vinaigrette would work well too.

How can I make the chickpeas extra crispy?

Dry them thoroughly, use enough oil, spread them out on the baking sheet, and roast until golden and firm.

Will the sweet potato skin be okay to eat?

Yes. The skin becomes tender when roasted and adds extra fiber and flavor.

What else can I serve this salad with?

It’s great as a standalone meal, but also pairs well with flatbread, grilled tofu, or a grain bowl.

Conclusion

This Roasted Sweet Potato & Chickpea Salad is a flavor-packed, nourishing dish that’s both satisfying and simple. With its hearty vegetables, warm spices, and creamy tahini dressing, it’s the kind of recipe that feels special yet comes together with ease. Whether served warm or cold, as a main or a side, it’s a go-to salad you’ll want to make again and again.

Roasted Sweet Potato & Chickpea Salad