Roasted Sweet Potato and Chickpeas Salad
This roasted sweet potato and 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!
Servings: 4 Servings
Calories: 576kcal
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
This recipe has been adapted from Minimalist Baker.
- 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
Serving: 1 Serving | Calories: 576kcal | Carbohydrates: 73g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 161mg | Potassium: 1360mg | Fiber: 16g | Sugar: 14g | Vitamin A: 32713IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 5mg