This hearty Chickpea Sweet Potato Salad is dressed in a delicious Vegan Honey Mustard. It can be served warmed or chilled, making it one of those year-round salads, great for lunch, dinner, picnics, potlucks, or whatever.
Packed with roasted sweet potatoes, crispy chickpeas, and fresh greens, this vibrant, nourishing, and satisfying salad delivers big on flavor and nutrition.
Not only is this salad Daniel Fast-compliant, but it’s also rich in fiber, plant-based protein, and healthy plant fats. It fuels your body while keeping you full and energized. Also, this salad is gluten-free, oil-free, soy-free, and nut-free.
Why You’ll Love This Salad
- Packed with Nutrients: There are so many health benefits of sweet potatoes. Sweet potatoes provide beta-carotene (vitamin A) and fiber. The chickpeas bring healthy plant protein. Leafy greens offer an array of vitamins and minerals.
- Satisfying and Filling: The combination of roasted vegetables, protein-packed chickpeas, and crunchy seeds makes this a balanced meal.
- Versatile and Customizable: Swap ingredients based on what’s in season or your personal preference.
- Easy to Make Ahead: Perfect for meal prep; just store the dressing separately until ready to eat.
Sweet Potato Chickpea Salad Ingredients
- Sweet potatoes: Provide natural sweetness, fiber, and a boost of beta-carotene (vitamin A).
- Chickpeas: A great plant-based protein and fiber source that adds heartiness and texture.
- Mixed salad greens: Provide a nutrient-dense base, offering fiber, vitamins (like A, C, and K), and a fresh, crisp texture.
- Vegan honey mustard: The sauce is made with Dijon mustard, dates, apple cider vinegar, tahini, garlic, turmeric, black pepper, and coconut aminos that bring it all together.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Make it Spicier: Add a pinch of cayenne or red pepper flakes to the roasted sweet potatoes for a kick.
- Swap the Greens: Use chopped romaine, kale, butter lettuce, or even shredded cabbage for a different texture.
- Meal Prep Friendly: Roast extra sweet potatoes and chickpeas to use in other meals throughout the week.
- Add Whole Grains: Add a scoop of cooked and cooled quinoa. Learn how to cook quinoa in the Instant Pot or on the stovetop.
How to Prepare
1. Roast the Sweet Potatoes and Chickpeas
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the sweet potatoes and chickpeas evenly on the baking sheet with parchment paper. Combine smoked paprika, garlic powder, salt, and pepper, and evenly sprinkle over the sweet potatoes and chickpeas. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
2. Make the Dressing
While the sweet potatoes and chickpeas are roasting, make the vegan honey mustard according to the recipe instructions. It takes about 5 minutes to prepare. You'll only need about half of a batch for this salad unless you like it extra saucy.
3. Prepare the Salad Base
In a large bowl, arrange the mixed greens as the base. Top with cherry tomatoes, sliced red onion, roasted sweet potatoes, and chickpeas. Sprinkle sunflower or pumpkin seeds for a delightful crunch.
4. Assemble and Serve
Drizzle the salad with vegan honey mustard dressing and toss gently to coat everything evenly. Garnish with optional toppings like sliced avocado and fresh parsley or cilantro for an extra pop of flavor. Serve immediately and enjoy this delicious, nutrient-packed meal!
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Serving Suggestions
- Soup – This chickpea sweet potato salad pairs beautifully with our mushroom barley soup and leek and mushroom soup.
- Avocado Toast – Enjoy this salad with our classic mushroom avocado toast or tomato avocado toast for a hearty meal.
- Smoothie – Try our pineapple blueberry smoothie, sunrise sunset smoothie, or mixed berry smoothie with this salad.
Frequently Asked Questions
Store the salad greens and dressing separately from the other toppings. Leftovers keep well in a covered container in the refrigerator for up to 3 days.
This roasted chickpea sweet potato salad has approximately 480 calories per serving.
You could eat this chickpea salad every day, but it's recommended you eat a variety of whole plant foods throughout the week so you're feeding your body a variety of nutrients. Check out some of our other popular salads that are equally as tasty, such as Banh Mi Salad and Southwest Salad in a Jar.
Yes. In fact, that's how we designed this recipe. After seasoning the chickpeas and sweet potatoes, you bake them together on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes. Be sure to also check out our high protein chickpea tempeh salad that also includes this combination of roasted sweet potatoes and chickpeas.
This chickpea sweet potato salad is more than just a salad; it’s a powerhouse of nutrients, flavors, and textures that will leave you feeling energized and satisfied. Whether you’re following the Daniel Fast or just looking for a healthy, plant-based meal, this recipe is a must-try.
Related Recipes to Check Out
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Chickpea Sweet Potato Salad Recipe
Ingredients
- 2 medium sweet potatoes peeled and cubed (about 3 cups)
- 1 15- ounce can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ batch vegan honey mustard
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- ¼ cup pumpkin seeds sunflower seeds, or hemp hearts
- 4 to 6 cups salad greens or chopped romaine, kale, or arugula
- salt and pepper to taste
Optional Toppings:
- 1 avocado sliced
- 2 Tablespoons fresh parsley or cilantro chopped
Instructions
Roast the Sweet Potatoes and Chickpeas
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the sweet potatoes and chickpeas evenly on the baking sheet with parchment paper.
- Combine smoked paprika, garlic powder, salt, and pepper and evenly sprinkle over the sweet potatoes and chickpeas.
- Roast for 20-25 minutes, flipping halfway through, until tender and golden brown. Let cool slightly.
Make the Dressing
- While the sweet potatoes and chickpeas are roasting, make the vegan honey mustard according to the recipe instructions. It takes about 5 minutes to prepare. You'll only need about half of a batch for this salad unless you like it extra saucy.
Prepare the Salad Base
- In a large bowl, arrange the mixed greens as the base. Top with cherry tomatoes, sliced red onion, roasted sweet potatoes, and chickpeas. Add pumpkin seeds (or sunflower seeds) for a yummy crunch.
Assemble and Serve
- Drizzle the salad with vegan honey mustard dressing and toss gently to coat everything evenly.
- For an extra pop of flavor, garnish with optional toppings like sliced avocado and fresh parsley or cilantro. Serve immediately and enjoy this delicious, nutrient-packed meal!
Notes
- Equipment / Supplies: Mini blender to make the salad dressing. Baking sheet to roast chickpeas and sweet potatoes.
- Make it Spicier: Add a pinch of cayenne or red pepper flakes to the roasted sweet potatoes for a kick.
- Swap the Greens: Use chopped romaine, kale, butter lettuce, or shredded cabbage for a different texture.
- Meal Prep Friendly: Roast extra sweet potatoes and chickpeas to use in other meals throughout the week.
- Add Whole Grains: Toss in some cooked and cooled quinoa, farro, or brown rice.
- Leftovers: Store the salad greens and dressing separately from the other toppings. Leftovers keep well in a covered container in the refrigerator for up to 3 days.
Gigi & Sersie
A great balance of savory, sweet and smoky. Love this salad.