Oven Roasted Sweet Potato & Chickpea Salad
Looking for a salad that’s cozy, hearty, and nourishing all at once? This Roasted Sweet Potato & Chickpea Salad has everything you want in a fall-inspired bowl—sweet caramelized potatoes, crispy chickpeas, fluffy quinoa, fresh greens, and a zesty lemon-maple dressing. It’s packed with plant-based protein, fiber, and nutrients that are as good for your gut as they are for your taste buds.
Whether you’re making it as a light dinner, prepping it for a few lunches, or serving it as a side for a cozy fall meal, this salad is both filling and refreshing.
Why You’ll Love This Roasted Sweet Potato & Chickpea Salad
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Gut-healthy and nourishing – Loaded with fiber-rich sweet potatoes, protein-packed chickpeas, and quinoa to keep you satisfied.
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Perfect for meal prep – Make a big batch and enjoy it for lunch or dinner throughout the week.
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Flavorful & cozy – The smoked paprika, cumin, and garlic bring warmth and depth, balanced by the tangy, slightly sweet dressing.
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Easy & versatile – Works as a main dish, side salad, or even a hearty potluck option.
Ingredients You’ll Need For This Sweet Potato & Chickpea Salad
For the Salad:
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2 medium sweet potatoes, diced – Naturally sweet and full of fiber, vitamin A, and gut-friendly nutrients.
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1 (16 oz) can chickpeas (garbanzo beans), drained & rinsed – Adds plant protein and a delicious roasted crunch.
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3 cups mixed greens – Your favorite blend (lettuce mix, spring mix, baby spinach, etc.) works perfectly.
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2-3 cups arugula – Adds a peppery bite to balance the sweetness.
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3 tbsp finely diced onion – For a little sharpness and crunch.
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1 cup cooked quinoa – Adds texture and makes the salad more filling.
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1/3 cup chopped nuts (or salad topper of your choice) – Walnuts, pecans, or even pumpkin seeds are great options.
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2 tbsp olive oil – Helps roast the sweet potatoes and chickpeas to golden perfection.
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1 tsp garlic powder – Adds savory depth.
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2 tsp smoked paprika – For a cozy, smoky flavor.
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1 tsp cumin powder – Earthy and warming.
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Salt & black pepper, to taste
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Fresh dill (optional) – A sprinkle of herbs for brightness.
For the Dressing:
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1 tbsp Dijon mustard – Creamy and tangy.
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1 tbsp maple syrup – Balances everything with a touch of sweetness.
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Juice of 1 lemon – Adds freshness and zing.
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1 tsp apple cider vinegar – Brightens the dressing and supports gut health.
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1/4 tsp cumin powder – Ties the flavors back to the salad.
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1 tbsp olive oil – For richness and smooth texture.
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1/4 tsp salt & 1/4 tsp black pepper – To taste.
Step-by-Step Instructions
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Prep the oven: Preheat your oven to 400°F (200°C).
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Season & roast the veggies: On a large baking sheet lined with foil or parchment, spread out the diced sweet potatoes and chickpeas. Drizzle with olive oil and season with garlic powder, smoked paprika, cumin, salt, and pepper. Toss everything well so it’s evenly coated.
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Roast until golden: Bake for about 20 minutes, tossing once halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisp.
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Make the dressing: While the veggies roast, whisk together Dijon mustard, maple syrup, lemon juice, apple cider vinegar, cumin, olive oil, salt, and pepper until smooth and emulsified.
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Assemble the salad: In a large bowl, add mixed greens, arugula, diced onion, cooked quinoa, roasted sweet potatoes and chickpeas, chopped nuts, and dill (if using). Drizzle the dressing over the top.
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Toss & enjoy: Mix gently until everything is coated with dressing. Serve right away, or store for later!
Storage & Meal Prep Tips
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Keep the dressing separate if making ahead, and toss just before serving.
Variations & Substitutions
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Make it vegan protein-packed: Add tofu, tempeh, or even more chickpeas.
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Switch up the grains: Use farro, brown rice, or couscous instead of quinoa.
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Change the greens: Baby spinach or kale would also work beautifully.
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Add cheese (optional): A sprinkle of feta or goat cheese is delicious if you’re not keeping it vegan.
FAQs
Can I make this salad ahead of time?
Yes! Roast the sweet potatoes and chickpeas, cook the quinoa, and prepare the dressing ahead of time. When you’re ready to eat, assemble everything fresh.
Can I eat this salad warm or cold?
Both! It’s delicious fresh from the oven while the sweet potatoes are still warm, but also works as a cold salad from the fridge.
What nuts work best for this salad?
Pecans, walnuts, or pumpkin seeds add the best crunch. You can also use a store-bought salad topper for extra variety.
Oven Roasted Sweet Potato & Chickpea Salad
Ingredients
Main Ingredients:
- 2 medium sweet potatoes - diced
- 1 16oz can chickpeas (garbanzo beans), drained & rinsed
- 3 cups mixed greens
- 2 cups arugula
- 1/4 cup finely diced red onions
- 1 cup cooked quinoa
- 1/3 cup chopped nuts - or salad topper of your choice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp cumin powder
- 2 tbsp Olive Oil
- A sprinkle of chopped fresh dill - optional
Dressing Ingredients:
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- Juice of 1 lemon
- 1 tsp apple cider vinegar
- 1/4 tsp cumin powder
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 415°F.
- Line a large baking sheet with foil or parchment paper, spread the diced sweet potatoes and chickpeas in an even layer. Season with salt, black pepper, garlic powder, smoked paprika, cumin powder, and olive oil. Toss well to coat evenly.
- Roast in the preheated oven for 20 minutes, tossing once halfway through, until the sweet potatoes are tender and slightly crisp on the edges.
- In a bowl, whist together all the salad dressing ingredients until smooth and emulsified.
- Assemble the salad: In a large bowl, combine roasted sweet potatoes and chickpeas, mixed greens, arugula, diced onions, cooked quinoa, chopped nuts, and fresh dill (if using). Drizzle the dressing over the top and toss gently until everything is well coated.
- Serve fresh and enjoy!