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Home > Recipes > Salad

Published: Jan 22, 2020 ยท Last Updated On: Nov 13, 2022 by Natasha Minocha

Roasted Sweet Potato and Chickpea Salad

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Jump to Recipe Print Recipe

We like our salads, we really do. ย More often than not they double up as a meal for us. ย So I make sure they are hearty enough. This Roasted Sweet Potato and Chickpea Salad is not only substantial but is also bursting with flavors and textures.... following the "salad rulebook to the T"!

Roasted Sweet Potato and Chickpea Salad Healthy Glutenfree Vegan Recipe

Some days inspiration strikes and I whip up a quick, easy dish in a matter of minutes. A few days (or even months) later I pick up the recipe again, tweak it until itโ€™s perfect and then serve (to the satiating satisfaction of my household).

Thatโ€™s the case with my roasted sweet potato and chickpea salad. With just a tiny change here and there, it went from โ€œhmmm, this is goodโ€ to a flavour explosion in your mouth.

Roasted Sweet Potato and Chickpea Salad Healthy Glutenfree Vegan Recipe

How do you make roasted sweet potato and chickpea salad?

Start with roasting sweet potatoes, which is my absolute favourite way of cooking them. You let the oven do all the work (FYI, I blame the never-ending winter for my laziness) and with such little effort, you get big delicious results.

Thereโ€™s nothing mellow about oven-roasted sweet potatoes, and thatโ€™s what brings the surprising intensity of flavours. But the real meal time magic comes with roasted chickpeas. They are a revelation in themselves. A crunchy, spicy, and savoury snack that youโ€™ll keep popping in your mouth by the fistful.

High protein and fibre content make them super healthy and very satisfying too. That is why a little jar sits on my sonโ€™s desk all the time while heโ€™s studying for those dreaded exams.

For the salad, you want to eat them freshly roasted as they do lose their crunchiness by the next day.

Oh, by the way, roasted chickpeas also make excellent soup and salad toppings (as in this recipe) โ€ฆhello new age croutons!

Along with chickpeas and sweet potatoes, I added rocket leaves (for a peppery piquancy), some thinly sliced red radishes (for an interesting punch of texture and crunch) and chunks of avocado (for a boost of healthy fat).

Roasted sweet potatoes and chickpeas

Avocado, Rocket leaves and Radish

Dressing the saladโ€ฆ.

Blending the inherent sweetness of the seasonal root vegetable with savoury ingredients creates a very balanced salad preparation. But itโ€™s the tahini dressing drizzled on top that composes all the ingredients in a  delicious melody.

Tahini Dressing for the Roasted Sweet Potato and Chickpea Salad Healthy Glutenfree Vegan Recipe

What is tahini?

Tahini is a toasted sesame seed paste.  Itโ€™s one of the best sources of calcium and protein in the nut family.  Although it tastes richly creamy and nutty, I find it a touch strong which is why I add a bit of maple syrup to the dressing. You can add a dash of honey as well. A splash of lemon juice rounds up the flavours beautifully.

Thatโ€™s it, in a jiff youโ€™ve got yourself a creamy, dreamy dressing you want to dip your face in!

Roasted Sweet Potato and Chickpea Salad Healthy Glutenfree Vegan Recipe

Some notes on serving roasted sweet potato and chickpea salad:

Sweet potato (and every other ingredient in the salad) is available in abundance during December and January, which is why the salad is perfect for this time. Seasonal ingredients simply taste better, and honestly, I look forward to including them in my recipes.

I got some excellent tahini right here in Gurgaon, but it is as readily available online (yay, Amazon) and in health food stores.

Being the quintessential winter salad, it is ideal for people like me who start bundling up the minute temperatures drop below 20 degrees Celsius!

Youโ€™ll enjoy it the most when warm or at room temperature. Serve alongside feta spinach muffins, a slice of warm homemade cornbread, miso scones, or a cheese scone! With one bite, the cosy warmth of fresh ingredients takes away the winter blues!

Roasted Sweet Potato and Chickpea Salad Healthy Glutenfree Vegan Recipe

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this sweet potato and roasted chickpea salad as much as we do!

๐Ÿ“– Recipe

Roasted Sweet Potato & Chickpea Salad vegan glutenfree healthy recipe

Sweet Potato and Roasted Chickpeas Salad

Natasha Minocha
This sweet potato and roasted chickpea salad is full of delicious flavors and textures! Hearty and wholesome, it's a wonderful side dish and doubles up as a main dish too!
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 4 Servings
Calories 576 kcal

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:

  • Pre heat the oven to 200 C. Line a baking sheet with aluminium foil or baking paper.
  • Scrub the sweet potatoes really well. Cut into thick roundels or dice them in 1" pieces.
  • Toss with 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes and salt to taste.
  • Roast for 20-25 minutes,turning them over once, until cooked through and golden. Turn them out on a tray and 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 for 30-35 minutes, tossing them a couple 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 1 Tbsp 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

This recipe has been adapted fromย Minimalist Baker.

Nutrition

Serving: 1 ServingCalories: 576kcalCarbohydrates: 73gProtein: 13gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 161mgPotassium: 1360mgFiber: 16gSugar: 14gVitamin A: 32713IUVitamin C: 16mgCalcium: 159mgIron: 5mg
Tried this recipe?Let us know how it was!

 

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