Roasted Sweet Potato and Chickpea Salad with Tahini Sauce
Add Preferred SourceThe sweetness of roasted sweet potatoes and the crunch of chickpeas, tossed with fresh arugula, sunflower seeds, and dried cranberries, is what this Roasted Sweet Potato and Chickpea Salad is all about. Then, you drizzle the awesome creamy tahini dressing, which adds a nutty flavor that ties it all together deliciously. I love having this for lunch or dinner, and it makes a regular appearance on my meal rotation as it’s so easy to make.
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This is one of my favorite vegan salads; it’s great for meal prep and is bursting with flavor. I love taking it along for a Potluck, a Fourth of July celebration, or Labor Day, as it’s always a crowd-pleaser. It’s one of those salads that, while it’s 100% vegan, the meat eaters don’t feel like they’re eating vegan because it’s so tasty and satisfying, so that’s why it always has a place on my Thanksgiving or Easter table.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Roasted Sweet Potato and Chickpea Salad with Tahini Sauce with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love just how easily this delicious salad comes together!
Preheat your oven to 425°F (215°C).
Prepare the Chickpeas
Drain and rinse one can of chickpeas, then pat them dry thoroughly with paper towels to remove excess moisture. Spread the dried chickpeas in an even layer on one half of a parchment-lined baking sheet.
Prepare the Sweet Potatoes
Dice one sweet potato into small, bite-sized cubes, approximately ½ inch, and spread the diced sweet potato onto the other half of the baking sheet.
Drizzle ½ tablespoon of olive oil over the sweet potatoes and toss to coat them evenly. Then, drizzle the remaining ½ tablespoon of olive oil over the chickpeas.
Sprinkle the chickpeas with garlic powder and smoked paprika, and toss them to coat them evenly.
Roast the Vegetables
Spread the chickpeas and sweet potatoes in a single layer on the baking sheet to ensure even roasting. Roast both the chickpeas and sweet potatoes for approximately 20 minutes or until they are crispy and golden brown.
Assemble the Salad
In a large bowl, combine the arugula, roasted sweet potatoes, roasted chickpeas, sunflower seeds, and dried cranberries. Drizzle with the tahini dressing and toss gently to coat.
Serve the salad immediately for the best flavor and texture, and enjoy!
Recipe Notes and Expert Tips
I’ve tested this recipe so that you can trust it and don’t have any kitchen disasters! Here are some tips to make sure your salad is perfect every time.
- Chickpea Prep: After rinsing, make sure to pat the chickpeas dry thoroughly. Excess moisture can prevent them from getting that perfect crispness. For an extra crispy texture, consider peeling off the skins.
- Roasting Technique: Spread the chickpeas and sweet potatoes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which affects the texture.
- Sweet Potato Size: Cut the sweet potatoes into small, uniform cubes approx. ½inch. This ensures they cook evenly and are tender at the same time as the chickpeas.
- Oil and Seasoning: Toss the chickpeas and sweet potatoes in olive oil to help them roast better. If you like, experiment with other spices like cumin or chili powder.
- Salad Assembly: Combine the roasted chickpeas and sweet potatoes with fresh arugula, sunflower seeds, and dried cranberries just before serving. This keeps the salad vibrant and the ingredients crunchy.
- Customization: Feel free to add your favorite veggies, nuts, or seeds. Ingredients like roasted red peppers, avocado, or toasted almonds can add extra flavor and texture.
How to store Roasted Sweet Potato and Chickpea Salad with Tahini Sauce
To keep your salad tasting great, store the roasted sweet potatoes and chickpeas in one container and the arugula in another. This way, the greens stay crisp and fresh.
Keep the tahini dressing in a separate small jar. When you’re ready to eat the leftovers, just mix everything together. This ensures your salad stays delicious and doesn’t get soggy. Enjoy it just as much the next day!
What to Serve With Roasted Sweet Potato and Chickpea Salad with Tahini Sauce
You could definitely enjoy this salad as a tasty lunch; I often take it with me, pop it in airtight containers, and quickly mix them together when I’m ready to eat it.
If you want to make the salad a little more substantial, you could add Sliced Mushrooms or Cauliflower Nuggets to it; they’ll complement the flavors perfectly.
If you’re looking for something even more substantial, then it’s a great salad to have alongside Lentil Meatloaf or Nut Roast, giving you a delicious Thanksgiving meal.
More Easy Recipes for You to Try at Home
If you love this salad, why not try these easy vegan recipes?
- Homemade Ratatouille
- Easy Broccoli and Mushroom Stir Fry
- Best Pasta Primavera
- Vegan Vegetable Casserole
- Vegan Chicken Nuggets
Ingredients
- 2 cups arugula
- ½ cup cooked sweet potato
- ½ cup cooked chickpeas
- 1 tablespoon sunflower seeds
- 1 tablespoon dried cranberries
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425°F (215°C).
- Drain and rinse one can of chickpeas. Pat them dry thoroughly with paper towels to remove excess moisture.½ cup cooked chickpeas
- On one half of a parchment-lined baking sheet, spread out the dried chickpeas in an even layer.
- Dice one sweet potato into small, bite-sized cubes (about 1/2 inch). Spread the diced sweet potato onto the other half of the baking sheet.½ cup cooked sweet potato
- Drizzle ½ tablespoon of olive oil over the sweet potatoes and toss to coat evenly.1 tablespoon olive oil
- Drizzle the remaining ½ tablespoon of olive oil over the chickpeas, then sprinkle with garlic powder and paprika. Toss the chickpeas to distribute the oil and spices. Bake both the chickpeas and sweet potatoes for 20 minutes.¼ teaspoon garlic powder, ¼ teaspoon smoked paprika
- In a large bowl, combine the arugula, roasted sweet potatoes, roasted chickpeas, sunflower seeds, and dried cranberries. Drizzle with the prepared dressing and toss gently to coat. Serve immediately.2 cups arugula, 1 tablespoon sunflower seeds, 1 tablespoon dried cranberries
Notes
- Chickpea Prep: After rinsing, make sure to pat the chickpeas dry thoroughly. Excess moisture can prevent them from getting that perfect crispness. For an extra crispy texture, consider peeling off the skins.
- Roasting Technique: Spread the chickpeas and sweet potatoes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which affects the texture.
- Sweet Potato Size: Cut the sweet potatoes into small, uniform cubes approx. ½inch. This ensures they cook evenly and are tender at the same time as the chickpeas.
- Oil and Seasoning: Toss the chickpeas and sweet potatoes in olive oil to help them roast better. If you like, experiment with other spices like cumin or chili powder.
- Salad Assembly: Combine the roasted chickpeas and sweet potatoes with fresh arugula, sunflower seeds, and dried cranberries just before serving. This keeps the salad vibrant and the ingredients crunchy.
- Customization: Feel free to add your favorite veggies, nuts, or seeds. Ingredients like roasted red peppers, avocado, or toasted almonds can add extra flavor and texture.
