Roasted Sweet Potato Salad With Crispy Chickpeas

This Mediterranean-inspired sweet potato salad is a hearty salad that’s easy to make and perfect for serving on any occasion. With roasted sweet potato and chickpeas, hearty grains, and loads of flavor – it’s a crowd favorite!

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Packed with roasted sweet potatoes, hearty grains, tangy feta, and a creamy tahini dressing, this salad is loaded with flavor and we can’t get enough of it.

The fillings can be prepped in advance and assembled later when you’re ready to eat, making this recipe perfect for meal prepping or for doing the legwork for holiday meals ahead of time. Let’s cook!

The Main Players

This is just an overview – jump to the recipe card for full printable instructions.

• Sweet Potatoes and Chickpeas: Roasted with olive oil and smoky spices for a caramelized edge.
• Grains: Quinoa, farro, or brown rice make the perfect base.
• Fillings: Creamy feta (can swap for goat cheese), dried cranberries (or raisins), red onion, and fresh mint. You may think these don’t work together, but ooooh do they!
• Arugula: A peppery green that ties the whole salad together.

Don’t skip The Dressing

The secret to tying it all together? A creamy tahini-based dressing with a lemony, garlicky zing.

here’s how to make it

1. Prep and Roast: Toss diced sweet potatoes and chickpeas with olive oil and spices, then roast until tender and crispy at the edges. →The chickpeas add a pop of protein here!
2. Cook the Grain: Prepare your grain of choice following package directions. →I used farro, but quinoa is amazing here
3. Whisk the Dressing: Combine tahini, lemon juice, Dijon mustard, garlic, and water for a creamy drizzle.
4. Assemble: Toss everything together, roasted veggies, grains, and fillings, then layer over a bed of arugula and finish with dressing.

Change It Up

• Any Orange Veggie: Instead of sweet potato, you can sub butternut squash, pumpkin, or even carrot.
• Add Nuts: Add some crunch by throwing in a handful of roughly chopped almonds or walnuts.
• Change Up The Cheese: Any tangy cheese works well here (like goat cheese!).
• Change Up The Greens: Swap arugula for baby spinach or mixed greens.

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Roasted Sweet Potato Salad With Crispy Chickpeas

4.75 from 12 ratings

By: Sarah Bond

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Servings: 6 servings

This Mediterranean sweet potato salad is a hearty salad that's easy to make and perfect for serving on any occasion. With roasted sweet potato and chickpeas, hearty grains, and loads of flavor, it's a crowd favorite!

Ingredients 

1x2x3x

Sweet Potato Salad

• ▢ 2 to 3 medium sweet potatoes, or 3 cups diced
• ▢ 1 15-oz can chickpeas, drained and patted dry, 425 g can
• ▢ 2 Tbsp olive oil, 30 mL
• ▢ 1 tsp each garlic powder, onion powder, smoked paprika
• ▢ ¼ tsp salt

Fillings

• ▢ 1 cup uncooked grain, like quinoa, farro, brown rice, or bulgur
• ▢ 1 cup crumbled feta cheese, cubed or crumbled, can sub goat cheese, 75 g
• ▢ ½ cup cranberries, can sub raisins, 75 g
• ▢ ½ cup diced red onion, 75 g
• ▢ 2 Tbsp fresh torn mint
• ▢ 4 cups arugula, 50 g

Tahini Dressing

• ▢ ¼ cup tahini
• ▢ 2 Tbsp lemon juice
• ▢ 1 cloves garlic
• ▢ 1 tsp Dijon mustard
• ▢ ¼ tsp salt
• ▢ 2 to 4 Tbsp cold water

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Instructions 

• Prep: Preheat oven to 425°F (218°C). Dice 2 to 3 medium sweet potatoes. Add them to a bowl along with 1 15-oz can chickpeas (drained), 2 Tbsp olive oil, 1 tsp each garlic powder, onion powder, smoked paprika, and ¼ tsp salt, tossing to evenly coat.
  
• Roast: Spread onto a parchment-lined baking sheet. Bake for 30 minutes, stirring once during cooking, until sweet potato is fork-tender.
  
• Grain: Cook your desired grain according to package instructions until tender.
  
• Dressing: Stir together all dressing ingredients (¼ cup tahini, 2 Tbsp lemon juice, 1 cloves garlic (minced), 1 tsp Dijon mustard, ¼ tsp salt, and 2 to 4 Tbsp cold water. Add more water as needed to reach a thick sauce consistency.
  
• Assemble: In a large bowl, toss together roasted sweet potatoes and chickpeas, cooked grain, 1 cup crumbled feta cheese, ½ cup cranberries, ½ cup diced red onion, and 2 Tbsp fresh torn mint.

  Serve fillings over a bed of 4 cups arugula and drizzled with tahini dressing. Happy eating!
  

Notes

Meal Prep: Store the roasted sweet potato and chickpea mixture, cooked grains, and other fillings together in an airtight container in the refrigerator for up to 3 days. Keep the dressing and greens separate, then assemble and drizzle with dressing just before serving.

Storage: Doesn’t store well once tossed with the greens and dressing. Enjoy within 1 day once mixed.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 62.6g | Protein: 13.7g | Fat: 18g | Saturated Fat: 5.5g | Cholesterol: 22mg | Sodium: 684mg | Potassium: 971mg | Fiber: 9.3g | Sugar: 7.2g | Calcium: 225mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!