Chickpea Sweet Potato Salad Recipe
This chickpea sweet potato salad is packed with roasted sweet potatoes, crispy chickpeas, and fresh greens. It's a deliciously healthy option for lunch or dinner. It's gluten-free, oil-free, soy-free, and vegan.
Servings: 3
Calories: 482kcal
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.
Nutrition
Calories: 482kcal | Carbohydrates: 73g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 742mg | Potassium: 1387mg | Fiber: 17g | Sugar: 10g | Vitamin A: 22692IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 5mg
