Roasted Chickpea Sweet Potato Salad

This roasted chickpea and sweet potato salad with sweet tahini dressing brings together warm, earthy flavors and a refreshing peppery bite from fresh greens. It makes for a nourishing lunch or a light dinner that feels both satisfying and wholesome. The combination of crispy chickpeas and tender sweet potatoes with a creamy, slightly sweet dressing creates a delightful texture and flavor balance.

I first made this salad on a busy workday when I needed a quick but nourishing meal. It quickly became a favorite because it feels indulgent while still being healthy.

Ingredients

• Arugula or other salad greens: add a peppery freshness and vibrant color — choose crisp, fresh leaves
• Sweet potato: diced into bite-size pieces brings natural sweetness and a creamy texture once roasted — pick firm, smooth-skinned potatoes
• Chickpeas: rinsed, drained, and dried provide a crispy protein component after roasting — canned chickpeas work best for convenience
• Sunflower seeds: for a crunchy nutty element — opt for raw or lightly toasted for best flavor
• Dried cranberries: contribute a tart-sweet contrast — look for unsweetened or lightly sweetened varieties
• Garlic powder and smoked paprika: add warmth and depth — smoked paprika gives that smoky earthiness, so consider Spanish paprika if you can find it
• Olive oil: to roast and in the dressing creates richness and helps carry the flavors
• For the dressing: tahini gives creaminess and nutty richness fresh lemon juice brightens the dish maple syrup lends a gentle natural sweetness water thins the dressing for the perfect pourable consistency

Instructions

Preheat the oven:

Set your oven to 425 degrees Fahrenheit so it’s hot enough to roast the chickpeas and sweet potatoes to crisp tender perfection.

Prepare the chickpeas:

Drain and rinse the chickpeas very well, then lay them on a paper towel to pat dry thoroughly. Moisture will prevent crisping.

Dice the sweet potato:

Cut sweet potatoes into bite-sized cubes ensuring they will roast evenly and cook through in about 20 minutes.

Toss chickpeas and sweet potatoes:

On a parchment-lined baking sheet combine chickpeas and sweet potatoes. Drizzle with olive oil, sprinkle garlic powder and smoked paprika, then toss thoroughly to coat everything evenly.

Roast the mixture:

Roast for 20 minutes. This develops a crispy texture on chickpeas and edges of sweet potatoes while softening their insides.

Make the dressing:

While the salad roasts, combine olive oil, tahini, lemon juice, and maple syrup in a small bowl. Stir until a thick paste forms, then gradually add water to thin out the dressing to a smooth and pourable consistency.

Assemble the salad:

Place arugula or salad greens in a bowl, add roasted chickpeas and sweet potatoes, sunflower seeds, and dried cranberries. Toss everything with the dressing and serve immediately for best texture and flavor.

Roasted chickpeas are my favorite part of this salad — getting them perfectly crispy adds that addictive crunch. I remember making this on a lazy weekend with my family and we all fought over who got the most chickpeas on their plate. It became a fun little competition that brought everyone to the table.

Storage Tips

Store roasted chickpeas and sweet potato separately in airtight containers to keep chickpeas crunchy. Salad can be assembled fresh when ready to eat. Dressing keeps well in the fridge and can be made ahead.

Ingredient Substitutions

Swap arugula for baby spinach or mixed greens for a milder taste. Use pumpkin seeds instead of sunflower for a different crunch. Maple syrup can be replaced with honey or agave nectar if preferred.

Serving Suggestions

Serve this salad on its own for a light meal or alongside grilled chicken or fish for added protein. A warm pita bread or crusty loaf complements it well if you want to make it more filling.

Enjoy this salad warm or at room temperature to appreciate the contrast of textures. It’s a simple, nourishing dish that comes together quickly.

Your Recipe Questions Answered

→ What is the best way to roast chickpeas for this salad?

Drain and dry the chickpeas well before tossing them with olive oil and spices. Roast at 425°F for about 20 minutes until golden and crispy.

→ Can I use different greens instead of arugula?

Yes, baby spinach, mixed salad greens, or kale work well to complement the roasted ingredients.

→ How can I adjust the dressing thickness?

Add water gradually to the tahini and lemon mixture until the desired smooth, pourable consistency is reached.

→ Are sunflower seeds necessary in this salad?

Sunflower seeds add a crunchy texture and nutty flavor but can be omitted or substituted with pumpkin seeds if preferred.

→ What flavors does the smoked paprika bring?

Smoked paprika adds a subtle smoky depth to the roasted chickpeas and sweet potatoes, enhancing their natural sweetness.