Description
Hearty, vibrant, and full of texture, this Roasted Chickpea and Sweet Potato Salad brings together sweet, smoky, and nutty notes in every bite. Topped with a creamy tahini dressing, it’s a wholesome dish that feels indulgent and nourishing all at once. Perfect as a main or a shareable side — every forkful is pure satisfaction.
Ingredients
4 cups arugula or mixed salad greens
1 cup sweet potato, diced
1 cup chickpeas, rinsed, drained, and patted dry
2 tbsp sunflower seeds
2 tbsp dried cranberries
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp olive oil
For the Sweet Tahini Dressing:
2 tbsp olive oil
2 tbsp tahini
2 tbsp lemon juice
2 tsp maple syrup
4 tbsp water (add more if needed for consistency)
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potato and chickpeas with olive oil, garlic powder, and smoked paprika. Spread on a baking sheet and roast for 20–25 minutes until golden and crisp.
In the meantime, whisk together all dressing ingredients until smooth and creamy, adjusting water for your desired thickness.
In a large bowl, combine arugula, roasted chickpeas and sweet potato, sunflower seeds, and cranberries.
Drizzle with the tahini dressing and toss gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320kcal/serving
- Fat: 20g/serving
- Carbohydrates: 28g/serving
- Fiber: 7g/serving
- Protein: 8g/serving