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Roasted Chickpea And Sweet Potato Salad (With Sweet Tahini Dressing)

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This easy salad combines the natural sweetness of sweet potatoes with earthy, satisfying chickpeas. The creamy homemade tahini dressing makes it extra flavorful – and it comes together in no time.

Chickpea potato salad with tahini dressing

It’s great for a light lunch or served as a side dish with a wholesome dinner. Sometimes, I use pre-chopped potatoes to make this recipe even easier to prepare. I’m a big fan of a “warm” meal, and this salad uses cooked sweet potatoes and chickpeas. So, you get all the benefits of healthy greens along with that “warm meal” feeling.

Recipe Highlights

  • Easy salad that comes together in less than 30 minutes.
  • Warm sweet potatoes add texture and sweetness. You can use pre-chopped for even easier prep.
  • Chickpeas boost the protein in this salad, making it more satisfying and filling.
  • Easily customizable. You can add or subtract ingredients to make it your own.

Tip: If you like this recipe, you’ll love my Quinoa and Veggie Power Bowl

Salad Ingredients

Salad ingredients
  • Arugula – this is the green base of the salad. I love how the slightly bitter undertones balance with the sweet ingredients. You can also use baby kale.
  • Sweet potato – sweet potatoes go surprisingly well on salads. I love to incorporate them when I can.
  • Chickpeas – this is where the protein comes from, making this a filling meal.
  • Sunflower seeds – added protein, healthy fats and a nutty crunch comes from the seeds. Pumpkin seeds also taste good in this recipe.
  • Dried cranberries – I love the tart sweetness dried fruit adds to salad. It really levels the recipe up.
  • Spices – garlic powder and smoked paprika are added to the potatoes and chickpeas for cooking. It makes this salad taste so much better!

Homemade Tahini Dressing Ingredients

  • Tahini – tahini is the base of the dressing, but we thin it out with other ingredients to make it more flavorful and easier to incorporate.
  • Maple syrup – I like to avoid sugar when I can. But, it really helps to add a little bit to the salad dressing to enhance the flavor.
  • Lemon juice – the bright citrus flavor complements the nutty dressing. Fresh squeezed is always best, if you have time.
  • Olive oil – use a high quality olive oil for roasting, as well as in the dressing for the best flavor.

Optional Add-Ins and Variations:

  • Nuts – Experiment with different nuts to add extra crunch and a boost of omega-3s. Walnuts, almonds and pecans all work well.
  • Vegan cheese – crumbled cheese introduces a creamy tang.
  • Additional greens – spinach or kale can be used instead (or along) with arugula for varied taste.
  • Protein – Grilled or air-fried tofu adds extra protein to this salad making it more substantial.

How to make this salad

  1. Preheat oven to 425 degrees F.
  2. Drain and rinse chickpeas. Place on a paper towel and pat try. Then, transfer to a parchment lined baking sheet.
  3. Dice sweet potato (or use pre-chopped) into small bite-sized pieces. Add to baking sheet with the chickpeas.
  4. Drizzle 1 Tbsp. olive oil onto the sweet potatoes and chickpeas. Sprinkle with garlic powder and paprika and mix.
  5. Bake for 20 minutes. Make the dressing while the veggies cook.
  6. Combine olive oil, tahini, lemon juice and maple syrup to a small bowl. Mix till a paste is formed. Add water to thin the dressing out. It should be a smooth.
  7. Assemble salad ingredients and toss in dressing with cooked veggies. Serve immediately.
Chickpea potato salad with tahini dressing

Recipe tips and FAQs

  • Can I use canned chickpeas? Yes, canned chickpeas work great. Just ensure they’re rinsed and dried well before roasting.
  • How long can I store the dressing? The dressing can be refrigerated in an airtight container for up to a week. Shake or stir well before using.
  • Is this salad suitable for meal prep? Absolutely! Store the components separately and assemble just before serving to maintain freshness and texture.
  • Use pre-chopped potatoes to save even more time with prep. Or, substitute with butternut squash.

Other salad recipes

Roasted Chickpea And Sweet Potato Salad (With Sweet Tahini Dressing)

Chickpea potato salad with tahini dressing
This sweet and earthy salad is great for a satisfying lunch or light dinner.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 1 salad


  • 2 cups arugula or other salad green
  • ½ cup sweet potato diced
  • ½ cup chickpeas rinsed, drained and dried
  • 1 Tbsp. sunflower seeds
  • 1 Tbsp. dried cranberries
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 Tbsp olive oil

Dressing ingredients

  • 1 Tbsp. olive oil
  • 1 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • 1 tsp maple syrup
  • 2 Tbsp water more if needed


  • Preheat oven to 425° F
  • Drain and rinse chickpeas. Place on a paper towel and pat dry. Transfer to a parchment lined baking sheet.
  • Dice sweet potato into bite-size pieces and add to the same baking sheet.
  • Drizzle1 Tbsp olive oil onto the sweet potatoes and chickpeas and mix.
  • Add garlic powder and paprika. Mix. Bake for 20 minutes.
  • Meanwhile, make the dressing. Combine olive oil, tahini, lemon juice and maple syrup to a small bowl. Mix until a thick paste is formed.
  • Add water to thin out. The dressing should be smooth and thin.
  • Assemble the salads with all ingredients and toss with dressing. Serve immediately.

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