Oven Roasted Sweet Potato & Chickpea Salad
This Roasted Sweet Potato & Chickpea Salad is hearty, gut-healthy, and full of fall flavors! With quinoa, arugula, and a tangy maple-Dijon dressing, it’s perfect for meal prep or a cozy plant-based dinner.
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!
Tried this recipe?Let us know how it was!