This hearty and nutritious salad combines caramelized roasted sweet potatoes, crispy chickpeas, and a creamy tahini dressing for a perfect balance of flavors and textures. It’s ideal as a light lunch or a vibrant side dish, offering both comfort and freshness in every bite.

ingredients

Roasted Sweet Potato and Chickpea Salad with Tahini Sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoeschickpeas (canned or cooked)olive oilground cuminpaprika (optional)salt and pepperbaby spinach or mixed greensred onion (thinly sliced)fresh parsley (chopped)lemon juicegarlictahiniwarm watermaple syrup or honey

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and cube the sweet potatoes, then spread them on one half of the baking sheet. Drain and rinse the chickpeas, pat dry, and spread them on the other half.

Drizzle both with olive oil, sprinkle with cumin, paprika (if using), salt, and pepper. Toss to coat evenly.

Roast for 25-30 minutes, flipping halfway, until the sweet potatoes are tender and chickpeas are golden and slightly crispy.

While the vegetables roast, prepare the tahini sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, maple syrup or honey, and warm water until smooth and pourable. Adjust consistency with more water if needed.

In a large bowl or serving platter, arrange the greens and top with the roasted sweet potatoes, chickpeas, sliced red onion, and chopped parsley.

Drizzle generously with tahini sauce before serving.

Servings and timing

Serves 4 as a main or 6 as a side dish.Preparation time: 10 minutesRoasting time: 30 minutesAssembly time: 5 minutesTotal time: 45 minutes

Variations

Add crumbled feta or goat cheese for a creamy, tangy element.

Use arugula or kale instead of spinach for a peppery or earthy flavor.

Include roasted red peppers or cherry tomatoes for added color and sweetness.

Top with toasted nuts or seeds for extra crunch.

Swap the tahini sauce for a lemon-yogurt dressing if preferred.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Keep the tahini sauce separate and add just before serving.Reheat sweet potatoes and chickpeas in the oven or a skillet for a warm salad variation.

FAQs

Can I make this salad ahead of time?

Yes, roast the veggies and prepare the sauce in advance. Assemble just before serving for best texture.

Is this salad vegan?

Yes, it’s completely plant-based if you use maple syrup in the tahini dressing.

Can I serve it warm or cold?

Either works well—it’s delicious both ways.

What type of tahini should I use?

Use a smooth, runny tahini for the best consistency in the dressing.

Are canned chickpeas okay?

Absolutely, just rinse and dry them well before roasting.

How do I keep chickpeas crispy?

Roast them thoroughly and avoid crowding on the pan.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add a grain?

Quinoa, farro, or couscous make great additions for a heartier meal.

Can I use sweet potato skins?

Yes, leave them on for extra fiber if you like.

How do I adjust the sauce flavor?

Add more lemon for tang, garlic for bite, or syrup for sweetness to your taste.

Conclusion

Roasted Sweet Potato and Chickpea Salad with Tahini Sauce is a flavorful, wholesome dish that’s easy to prepare and satisfying to eat. Whether served warm or cold, it brings a delicious blend of textures and tastes to your table. Perfect for meal prep, gatherings, or a healthy everyday meal, this salad is a keeper in any kitchen.