This roasted sweet potato and chickpea salad is hearty, vibrant, and 100% meal-worthy. It’s got crispy chickpeas, caramelized sweet potatoes, creamy avocado, and a tahini dressing so good, you’ll want to eat it straight from the bowl!
I love my salads, I really do. Around here, salads have personalities – crunchy, flavorful, filling like my lentil millet salad or my avocado egg salad. This simple sweet potato and chickpea salad is exactly that. Hearty, fresh, and delicious. And the best part? You let the oven do all the work!
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Why You’ll Love This Recipe
✨ Big flavor, little effort. The oven does most of the heavy lifting — caramelizing the sweet potatoes and crisping up those chickpeas while you toss, drizzle, and eat!
✨ It’s a full meal posing as a salad! With hearty chickpeas, creamy avocado, and roasted veggies, this salad checks all the boxes: crunch, creaminess, and flavor.
✨ Sweet potato chickpea salad is perfect for meal prep. Roast the sweet potatoes and chickpeas ahead of time, make the dressing, and you’ve got lunch sorted for days.
✨ That dressing though! It has a creamy, nutty, lemony, slightly sweet situation that ties everything together. It is absolutely addictive!
Sweet Potato And Chickpea Salad Ingredients
Chickpeas: You can use canned or freshly cooked chickpeas for roasting. Roasted chickpeas are crispy, golden, and downright snackable. You’ll eat half before they even make it to the salad.
Sweet Potatoes are the real heart of this salad recipe. Roasting makes them sweeter, lightly crisp and caramelized from the outside, and so soft inside. I make these on repeat every week!
Veggies: I love arugula for its peppery bite, thinly sliced red radishes for crunch, and avocado for creaminess. You can toss in kale, spinach, or mixed greens, too.
Tahini is the dressing of my choice. It’s silky, nutty, and has just enough tang to make every bite of roasted sweet potato salad with chickpeas sing. Use any leftover tahini to make chocolate chip tahini cookies or smashed chickpea salad, perfect for the Thanksgiving table.
Seasoning: Chili flakes, turmeric, and cumin powder for a little heat and a little earthiness. Add as much or as little as you like.
Please see the recipe card for full information about the ingredients and quantities.
How To Make Roasted Sweet Potato And Chickpea Salad
Step 1: Scrub the sweet potatoes really well. Cut into 1-1.5" pieces.
Step 2: Toss with olive oil, cumin powder, chilli flakes, and salt to taste.
Step 3: Roast for 20-25 minutes, turning them over once, until cooked through and golden. Turn them out on a tray and keep them aside.
Step 4: Toss the chickpeas with olive oil, cumin powder, chilli flakes, turmeric, and salt to taste. Spread them evenly on the same baking tray and bake them for 30-35 minutes, tossing them a couple of times, until crunchy and golden.
Step 5: Make the tahini dressing - Combine tahini, lemon juice, and maple syrup in a small bowl. Add water 1 Tbsp at a time until you get a thick drizzling consistency.
Step 6: Assemble the salad - Line a bowl with arugula. Top with roasted sweet potatoes, chickpeas, sliced radishes, and diced avocado. Drizzle over half of the dressing and serve the rest on the side. Enjoy!
Pro Tips
- Dry your chickpeas. Before roasting, make sure they’re really dry. Damp chickpeas = soggy chickpeas.
- Roasted chickpeas lose their crunch after a day, so toss them in right before serving for max crispiness. Or keep them separate if meal-prepping.
- Roasted chickpeas make fantastic crouton toppings for roasted pumpkin soup or roasted sweet potato soup. So make extra!
- Don’t overcrowd the baking tray when roasting the sweet potatoes and chickpeas. They should be spread out in a single layer on the tray, and they’ll crisp up beautifully.
- You can roast both the sweet potatoes and chickpeas at the same time in a large tray. But do keep a check and take out whichever one gets done first.
- You can use any kind of greens and vegetables in this salad.
How to Serve
I’ve been known to eat roasted sweet potato salad with crispy chickpeas straight out of the mixing bowl. It’s that good!
Serve this sweet potato salad with chickpeas slightly warm or at room temperature. It’s delicious either way. Drizzle that tahini dressing generously over everything (don’t be shy).
You can also serve it with Italian salad dressing, gochujang mayo, or creamy avocado dip instead of tahini. You can even use the basil balsamic vinaigrette that I made for my favorite summer pasta salad.
Top with some chopped pistachios or toasted sesame seeds for a little flair. Serve it alongside grilled chicken, tofu, or paneer for a complete meal. Or with Olive Garden bread sticks, homemade corn bread, feta and spinach muffins, or my no-knead seeded oatmeal bread to mop up every last bit of that glorious sauce.
Recipe FAQs
Tahini is a toasted sesame seed paste that’s rich and creamy. It has a nutty, slightly bitter flavor that pairs beautifully with sweet potatoes. I like adding a touch of maple syrup (or honey) and lemon juice to balance it out.
Absolutely! Just rinse and dry them well before roasting. Canned chickpeas are a total time-saver here.
The roasted sweet potato salad recipe is great for meal prep! Roast the sweet potatoes and chickpeas ahead, make the dressing, cut the veggies, and store everything separately in the fridge. Assemble right before serving!
📖 Recipe
Roasted Sweet Potato and Chickpeas Salad
Ingredients
- 4 Sweet Potatoes
- 1.5 cup Chickpeas cooked and drained
- 2 cup Arugula
- 1 Avocado, diced
- 3 Tbsp Olive oil
- 2 tsp Chili flakes Add more if you like
- 1 tsp Turmeric
- 2 tsp Cumin powder
- Salt to taste
- 4-5 Red radish Thinly sliced
Tahini dressing:
- 4 Tbsp Tahini
- 1 Tbsp Lemon juice
- 1-1.5 tsp Maple syrup/ Honey
- 1-2 Tbsp Water
- Salt & Pepper to taste
Instructions
Roasted sweet potatoes:
- Preheat the oven to 200 C/ 400 f. Line a baking sheet with aluminum foil or parchment paper.
- Scrub the sweet potatoes really well. Cut into 1-1.5-inch pieces.
- Toss with 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes and salt to taste.
- Roast at 200 C / 400 F for 20-25 minutes, turning them over once or twice, until cooked through and golden. Turn them out on a tray or bowl. Keep aside.
Roasted chickpeas:
- Toss the chickpeas with the remaining 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes, 1 tsp turmeric and salt to taste.
- Spread them evenly on the same baking tray and bake them at 200 C/ 400 F for 30-35 minutes, tossing them a couple of times, until crunchy and golden.
Tahini dressing:
- Combine tahini, lemon juice, honey or maple syrup in a small bowl. Add water 1 Tbsp at a time until you get a thick drizzling consistency. Taste and adjust seasoning.
Assembling the salad:
- Line a bowl with arugula. Top with roasted sweet potatoes, chickpeas, sliced radishes, and diced avocado. Drizzle over half of the dressing and serve the rest on the side with lime wedges.
- Serve immediately. This salad is best served at room temperature. Enjoy!
Notes
- Dry your chickpeas. Before roasting, make sure they’re really dry. Damp chickpeas = soggy chickpeas.
- Roasted chickpeas lose their crunch after a day, so toss them in right before serving for max crispiness. Or keep them separate if meal-prepping.
- Roasted chickpeas make fantastic crouton toppings for roasted pumpkin soup or roasted sweet potato soup. So make extra!
- Don’t overcrowd the baking tray when roasting the sweet potatoes and chickpeas. They should be spread out in a single layer on the tray, and they’ll crisp up beautifully.
- You can roast both the sweet potatoes and chickpeas at the same time in a large tray. But do keep a check and take out whichever one gets done first.
- You can use any kind of greens and vegetables in this salad.
Nutrition
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