Description
Roasted Sweet Potato and Chickpea Salad with Tahini Sauce is a wholesome, hearty, and nutrient-rich salad. It combines caramelized sweet potatoes and crispy chickpeas with fresh greens, all topped with a creamy lemon-tahini dressing.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 4 cups mixed greens or arugula
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- For the Tahini Sauce:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 garlic clove, minced
- 2–3 tbsp water (to thin)
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes and chickpeas with olive oil, paprika, cumin, salt, and pepper.
- Spread evenly on the baking sheet and roast for 25–30 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
- Meanwhile, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Add water as needed to reach a drizzling consistency.
- In a large bowl or platter, layer mixed greens, roasted sweet potatoes and chickpeas, red onion, and parsley.
- Drizzle with tahini sauce and serve warm or at room temperature.
Notes
- For extra crunch, add toasted nuts or seeds like pumpkin or sunflower seeds.
- Make it a full meal by adding quinoa or a protein like grilled tofu.
- Tahini sauce can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg