{"id":1025,"date":"2020-01-22T15:36:00","date_gmt":"2020-01-22T10:06:00","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=1025"},"modified":"2025-11-07T12:41:57","modified_gmt":"2025-11-07T07:11:57","slug":"roasted-sweet-potato-and-chickpea-salad","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/roasted-sweet-potato-and-chickpea-salad\/","title":{"rendered":"Roasted Sweet Potato and Chickpea Salad"},"content":{"rendered":"\n

This roasted sweet potato and chickpea salad<\/strong> is hearty, vibrant, and 100% meal-worthy<\/em>. It\u2019s got crispy chickpeas, caramelized sweet potatoes, creamy avocado, and a tahini dressing so good, you\u2019ll want to eat it straight from the bowl!<\/span><\/p>\n\n\n\n

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I love my salads, I really do. Around here, salads have personalities \u2013 crunchy, flavorful, filling like my lentil millet salad<\/a> or my avocado egg salad<\/a>. 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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 Big flavor, little effort. The oven does most of the heavy lifting \u2014 caramelizing the sweet potatoes and crisping up those chickpeas while you toss, drizzle, and eat!<\/p>\n\n\n\n

\u2728 It\u2019s 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.<\/p>\n\n\n\n

\u2728 Sweet potato chickpea salad is perfect for meal prep. Roast the sweet potatoes and chickpeas ahead of time, make the dressing, and you\u2019ve got lunch sorted for days.<\/p>\n\n\n\n

\u2728 That dressing though! It has a creamy, nutty, lemony, slightly sweet situation that ties everything together. It is absolutely addictive!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Sweet Potato And Chickpea Salad Ingredients<\/h2>\n\n\n\n

Chickpeas<\/strong>: You can use canned or freshly cooked chickpeas for roasting. Roasted chickpeas are crispy, golden, and downright snackable. You\u2019ll eat half before they even make it to the salad.<\/p>\n\n\n\n

Sweet Potatoes <\/strong>are t<\/strong>he 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!<\/p>\n\n\n\n

Veggies<\/strong>: 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.<\/p>\n\n\n\n

Tahini<\/strong> is the dressing of my choice. It\u2019s 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<\/a> or smashed chickpea salad<\/a>, perfect for the Thanksgiving table.<\/p>\n\n\n\n

Seasoning:<\/strong> Chili flakes, turmeric, and cumin powder for a little heat and a little earthiness. Add as much or as little as you like. <\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Roasted Sweet Potato And Chickpea Salad<\/h2>\n\n\n\n

Step 1:<\/strong> Scrub the sweet potatoes really well. Cut into 1-1.5\" pieces.<\/p>\n\n\n\n

Step 2:<\/strong> Toss with olive oil, cumin powder, chilli flakes, and salt to taste.<\/p>\n\n\n\n

Step 3:<\/strong> Roast for 20-25 minutes, turning them over once, until cooked through and golden. Turn them out on a tray and keep them aside.<\/p>\n\n\n\n

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Step 4:<\/strong> 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.<\/p>\n\n\n\n

Step 5:<\/strong> 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. <\/p>\n\n\n\n

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Step 6:<\/strong> 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! <\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n