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Sweet Potato & Roasted Chickpea Salad Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Easy peasy

Salads
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Roast Chickpea & Sweet Potato Salad: A bowl of mixed roasted veg, roasted chickpeas, and nuts topped with plant-based creamy sauce, basil, lime, coriander, fork, and a jar of dressing on the side.
Roast Chickpea & Sweet Potato Salad: A bowl of Sweet Potato Salad with sliced veg, nuts, and roasted chickpeas is topped with plant-based creamy dressing being poured from a small glass container.
Roast Chickpea & Sweet Potato Salad: A vibrant salad with roasted chickpeas, mixed roasted veg, quinoa, and nuts, topped with a creamy plant-based sauce and fresh basil.

If you’re looking for a dish that’s crunchy, fresh, and comforting all at once… well, you’ve found it! Combining baked sweet potato, roasted chickpeas, and fresh veg drizzled in a zingy citrus dressing, this nourishing salad is the perfect cosy autumn side.

You will need

Serves 4

For roasting:

  • 1 sweet potato, peeled and cut into strips
  • 2 tablespoons olive oil, divided
  • 2 teaspoons smoked paprika, divided
  • 2 teaspoons ground cumin, divided
  • 1/2 teaspoon ground turmeric
  • Salt and pepper, to season
  • 1 can chickpeas, drained and rinsed
  • 1 cup almonds, roughly chopped (optional)

For the salad:

  • 1 cup cooked quinoa
  • 1 cucumber, sliced
  • 1/4 red onion, finely diced
  • 1/2 cup dried cranberries
  • 1 cup fresh basil leaves

For the dressing:

  • 1/3 cup tahini
  • Juice of 1 lime
  • 1/4 cup water
  • 1 bunch parsley
  • Salt and pepper, to taste

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Directions

20 mins to prep

25 mins to cook

  1. Step 1

    Preheat the oven to 200°C and line a large baking tray with baking paper.

  2. Step 2

    Place the sweet potato on the tray. Drizzle with 1 tablespoon olive oil, then sprinkle with 1 teaspoon smoked paprika, 1 teaspoon cumin, turmeric, salt, and pepper. Toss to coat evenly, then spread out in a single layer. Roast for 10 minutes.

  3. Step 3

    Meanwhile, in a bowl, combine the chickpeas with the remaining 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, salt, and pepper. Toss to coat.

  4. Step 4

    Remove the tray from the oven, add the chickpeas, and gently toss everything together. Return to the oven and roast for a further 15 minutes, or until the vegetables are tender and lightly browned. In the final 2 minutes of cooking, sprinkle over the almonds to toast lightly.

  5. Step 5

    While the vegetables are roasting, add the quinoa, cucumber, red onion, dried cranberries, and basil leaves to a large bowl.

  6. Step 6

    To make the dressing, blend or whisk together the tahini, lime juice, water, parsley, salt, and pepper until smooth.

  7. Step 7

    Once the roasted vegetables and almonds are ready, add them to the salad bowl. Pour over the dressing, toss well to combine, and serve immediately.

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