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A plate of sweet potato roasted chickpea salad.

Roasted Sweet Potato and Chickpea Salad with Tahini Sauce

This salad is ideal for meal prep! Make it ahead of time, and simply mix the ingredients when you're ready to eat. It's perfect for potlucks and it shines as a flavorful addition to your Thanksgiving or Easter table. Ready in less than 30 minutes, this salad is a real crowd-pleaser.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Roasted Sweet Potato and Chickpea Salad with Tahini Sauce
Servings: 1
Calories: 434kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 434kcal | Carbohydrates: 53g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 56mg | Potassium: 703mg | Fiber: 11g | Sugar: 19g | Vitamin A: 10657IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 4mg
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