Description

A hearty and healthy salad featuring roasted sweet potatoes and chickpeas, tossed with fresh greens and drizzled with a creamy tahini sauce. Perfect for a filling lunch or light dinner.

Ingredients

Units Scale

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
4 cups mixed greens
1/4 cup red onion, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons pumpkin seeds (optional)
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2–4 tablespoons warm water (to thin tahini sauce)
1 clove garlic, minced

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread evenly on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are slightly crispy.
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and pourable.
In a large bowl, combine mixed greens, roasted sweet potatoes and chickpeas, red onion, and parsley.
Drizzle with tahini sauce and toss to coat. Sprinkle with pumpkin seeds if using.
Serve immediately, warm or at room temperature.

Notes

You can add quinoa or couscous for extra protein and fiber.
Leftovers can be stored in the fridge for up to 3 days, dressing kept separate.
Adjust tahini sauce thickness by adding more water as needed.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 290mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg