Roasted Sweet Potato and Chickpea Salad
This roasted sweet potato and chickpea salad brings together the comforting flavors of autumn with a vibrant, colorful twist that makes it a standout for any meal.
Equipment
- Baking Sheet
- Mixing Bowl
- Measuring spoons & cups
- Small whisk or fork
- Salad serving bowl or platter
- Knife & cutting board
Ingredients
For the Salad:
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups mixed salad greens spinach, arugula, or your favorite mix
- 1 small red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup toasted pumpkin seeds or walnuts
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preheat and Prepare the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Pro tip: Make sure the oven is fully preheated—this helps the sweet potatoes roast evenly and get that perfect caramelized edge.
Roast the Sweet Potatoes
- Peel and cut the sweet potatoes into 1-inch cubes.
- Place them in a mixing bowl and toss with 1 tbsp olive oil, a pinch of salt, and pepper.
- Spread them in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through for even browning.
- Pro tip: Don’t overcrowd the pan—give each cube some space to get crispy edges.
Roast the Chickpeas
- While the sweet potatoes are roasting, toss the drained chickpeas with 1 tbsp olive oil, a pinch of salt, and any spices you like (smoked paprika or cumin work great).
- Spread them on a separate section of the baking sheet or a second sheet.
- Roast for 20–25 minutes until slightly golden and crunchy.
- Pro tip: Shake the pan halfway through to prevent chickpeas from sticking and to ensure even roasting.
Prepare the Dressing
- In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp maple syrup (or honey), 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and pepper.
- Pro tip: Whisk continuously to emulsify the dressing and prevent it from separating.
Assemble the Salad
- In a large serving bowl, add the mixed greens, roasted sweet potatoes, roasted chickpeas, sliced red onion, and cherry tomatoes.
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle the toasted pumpkin seeds or walnuts on top for extra crunch.
- Pro tip: Toss gently to avoid breaking up the roasted sweet potatoes—they’re the star of the salad!
Serve and Enjoy
- Serve immediately while the roasted sweet potatoes are warm for a cozy winter salad.
- This salad also tastes great cold, making it perfect for meal prep lunches.
Notes
Nutritional Value (Per Serving):
- Calories: ~320 kcal
- Protein: 9g
- Carbohydrates: 45g
- Dietary Fiber: 8g
- Sugars: 10g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 240mg
- Potassium: 720mg
- Vitamin A: 210% DV
- Vitamin C: 35% DV
- Iron: 15% DV
- Calcium: 6% DV