Kitchen notes · a little help before you start
Roasted Sweet Potato & Chickpea Salad
Roasted sweet potato and crisp chickpeas make a salad with plenty of texture to enjoy. The tandoori seasoning gives it a warm, savory edge, with creamy lemon tahini dressing alongside. A forkful across the greens and toppings catches a pleasing mix of soft and crunchy bites.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dietary characteristics
- Gluten free · Vegan
- Dish type
- Salads
A few quick notes
1. Season the chickpeas thoroughly
Toss the chickpeas with their oil and spices, tasting the seasoning before they go onto the sheet.
2. Flip and toss
Turn the sweet potato rounds and toss the chickpeas partway through roasting so both cook evenly.
3. Make dressing pourable
Whisk the tahini, lemon and maple syrup together, then thin with hot water until pourable.
Get to know the ingredients
Chickpeas
Rinse, drain and pat the canned chickpeas dry before coating them in oil and seasoning.
Sweet potato
Slice the sweet potatoes into the specified rounds with their skins on before oiling and roasting.
Greens
Remove large stems from rainbow chard or kale and chop the leaves for the salad base.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Roasted Sweet Potato & Chickpea Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toppings above the greens
Let the roasted components cool briefly, then place them over greens with optional pumpkin seeds and dressing alongside.
A little more help as you go
Massage kale if using
Massage kale with the oil and lemon juice mixture before adding toppings to soften its texture.
Keep leftovers separate
Store leftover components separately and covered for the given short refrigerated window rather than dressing everything together.
A few questions you might have
Can I use a large sweet potato?
Yes, one large sweet potato can replace the two small ones for the roasted rounds.
Can other greens replace the chard?
Baby spinach, arugula or romaine are suggested alternatives to rainbow chard or kale.
How crisp should the chickpeas become?
Roast until the chickpeas are firm and crisp while the sweet potatoes are tender and golden.
Are pumpkin seeds required?
No, the roasted pumpkin seeds are optional for topping the greens and roasted vegetables.
Where does turmeric go?
If using the optional turmeric, toss it with the chickpeas and their other seasonings before roasting.
Any more cooking tips?
You can sub 1 large sweet potato for 2 small. *I buy my Tandoori Masala Spice Blend blend at Whole Foods and it’s delicious! If you can’t find it at Whole Foods, try this DIY Blend: 3 Tbsp cumin powder, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed. *Don’t confuse rainbow chard with red chard, which has a similar appearance but far more bitter taste (a new discovery to me!). Rainbow chard and kale work best here. Or sub another green such as baby spinach, arugula or romaine. *If using kale, add to a large mixing bowl before adding toppings and drizzle with 1 Tbsp grapeseed or olive oil and 1 Tbsp lemon juice. Massage with hands for 1 minute to soften texture and remove some of the bitterness.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: minimalistbaker.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
