Roasted Chickpea Sweet Potato Salad (Ready-to-Print Version)
Roasted chickpeas and sweet potato combine with tahini dressing for a flavorful, nourishing salad.
# What You’ll Need:
→ Salad
01 -
60 grams arugula or other salad greens
02 -
75 grams sweet potato, diced
03 -
125 grams chickpeas, rinsed, drained, and dried
04 -
1 tablespoon sunflower seeds
05 -
1 tablespoon dried cranberries
06 -
1/4 teaspoon garlic powder
07 -
1/4 teaspoon smoked paprika
08 -
1 tablespoon olive oil
→ Dressing
09 -
1 tablespoon olive oil
10 -
1 tablespoon tahini
11 -
1 tablespoon lemon juice
12 -
1 teaspoon maple syrup
13 -
30 milliliters water, plus more if needed
# Step-by-Step Guide:
01 -
Preheat the oven to 218 °C (425 °F). Drain, rinse, and pat dry the chickpeas. Place them on a parchment-lined baking sheet.
02 -
Dice the sweet potato into bite-sized pieces and add to the same baking sheet with the chickpeas.
03 -
Drizzle 1 tablespoon olive oil over the chickpeas and sweet potatoes. Sprinkle garlic powder and smoked paprika evenly, then toss to coat. Roast for 20 minutes until tender and lightly browned.
04 -
In a small bowl, whisk together olive oil, tahini, lemon juice, and maple syrup until a thick paste forms. Gradually add water while whisking until the dressing is smooth and pourable.
05 -
Combine arugula, roasted chickpeas, and sweet potatoes in a bowl. Add sunflower seeds and dried cranberries. Toss with the prepared dressing and serve immediately.
# Handy Tips:
01 -
For crispier chickpeas, pat them very dry before roasting and spread them in a single layer.