Roasted Sweet Potato Chickpea Salad
A hearty yet refreshing salad made with roasted sweet potatoes, chickpeas, peppery arugula, and a creamy tahini dressing, finished with crumbled feta for a salty kick. It’s high in fiber, loaded with plant-based protein, and comes together in just 30 minutes — perfect for a quick lunch, light dinner, or make-ahead meal prep.
Equipment
- 1 large baking sheet
- Parchment paper (1 sheet)
- 1 blender or small food processor (or mixing bowl + whisk)
- 1 Chef’s Knife
- 1 Cutting Board
- 1 large mixing bowl
Ingredients
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes about 4 cups, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
For the Salad:
- 1 can 14 ounces chickpeas, drained and rinsed
- 4 cups arugula
- ¼ cup feta cheese crumbled
For the Tahini Dressing:
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice about ½ lemon
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 clove garlic minced
- 2 tablespoons water plus more, if needed
- 1 pinch salt
- Freshly ground black pepper to taste
Instructions
- Prepare and Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it has time to reach the right temperature. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This also helps the sweet potatoes roast evenly without burning.
- Dice and Season the Sweet Potatoes: Wash and peel the sweet potatoes if you prefer a softer texture, or leave the skins on for extra fiber and nutrients. Dice them into bite-sized cubes, roughly ½-inch pieces, so they cook quickly and evenly. Place the diced sweet potatoes directly on the prepared baking sheet. Drizzle them with olive oil, sprinkle with paprika and salt, then toss with clean hands or a spatula until each cube is coated with seasoning and oil.
- Roast the Sweet Potatoes Until Golden: Spread the seasoned sweet potatoes into a single layer, leaving space between the cubes for proper air circulation. Transfer the baking sheet to the oven and roast for 20–22 minutes. Halfway through cooking, use a spatula to flip the pieces so they brown on all sides. The potatoes are ready when the edges look slightly crisp, the insides are fork-tender, and they release a naturally sweet aroma. Once done, remove from the oven and allow them to cool to room temperature.
- Blend the Creamy Tahini Dressing: While the sweet potatoes are roasting, prepare the dressing. In a small blender or food processor, combine tahini, fresh lemon juice, olive oil, maple syrup, minced garlic, water, salt, and pepper. Blend until smooth and creamy. The consistency should be pourable but not too runny — similar to salad dressing you’d drizzle from a spoon. If the mixture is too thick, add a splash of water (1 tablespoon at a time) until it thins out. Taste and adjust with extra lemon for brightness, more maple syrup for sweetness, or extra salt for balance. No blender? Simply whisk everything together in a small bowl after finely grating or mincing the garlic until well incorporated.
- Assemble the Fresh Salad Base: In a large mixing bowl, add the fresh arugula leaves. Scatter the drained and rinsed chickpeas over the greens. These provide a nutty, protein-rich base that balances the roasted potatoes.
- Combine with Roasted Sweet Potatoes: Once the roasted sweet potatoes have cooled completely (cooling prevents wilting the greens), gently fold them into the salad bowl with the arugula and chickpeas. Toss lightly to distribute the vegetables evenly throughout.
- Drizzle and Toss with Dressing: Pour the creamy tahini dressing over the salad mixture. Start with half the dressing, toss well to coat the ingredients, then add more dressing as needed. This step ensures the flavors cling to every bite without overpowering the dish.
- Add Final Touch of Feta: Sprinkle crumbled feta cheese over the salad for a tangy, salty contrast that enhances the sweetness of the potatoes and the nuttiness of the tahini. Give the salad one last gentle toss so the cheese mingles with the other ingredients.
- Taste, Adjust, and Serve: Do a quick taste test before serving. Adjust seasoning with extra salt, pepper, or lemon juice if desired. The salad can be served immediately as a warm side dish or chilled for about 30 minutes for a refreshing cold salad.
- Store for Later Enjoyment: If making ahead, transfer leftovers into an airtight container and store in the refrigerator for up to 3 days. Keep the dressing in a separate container if you prefer the salad to stay crisp until serving.
Notes
- Using Frozen Sweet Potatoes: You can swap fresh sweet potatoes for frozen diced ones. Spread them on the baking sheet, season as directed, and roast at 400°F for 25–30 minutes until golden and slightly crisp on the edges.
- Cooking with Dried Chickpeas: For an even heartier texture, soak ¾ cup dried chickpeas overnight, then boil in salted water for 40–60 minutes until tender. Drain and use as you would canned chickpeas.
- Garlic Substitution: If you don’t have fresh garlic, use ½ teaspoon garlic powder in the dressing for a milder flavor.
- Serving Temperature: This salad tastes great warm, at room temperature, or chilled. Just be sure roasted potatoes are fully cooled before tossing with greens to avoid wilting.
- Meal Prep Tip: Store the dressing separately and drizzle just before serving to keep the arugula crisp.
