Sweet Potato and Chickpea Salad
I am so excited for you to try this Sweet Potato and Chickpea Salad! It’s one of my favorites for a reason. You get sweet, soft roasted potatoes, yummy chickpeas, and fresh arugula.
Then, you top it all with a super creamy and tangy tahini dressing. It’s great for lunch or a light dinner.
Best of all, you can have it on the table in about 30 minutes. It’s so good and so easy to make!
Why You’ll LOVE This Salad Recipe
You are going to fall in love with this salad! It has the perfect mix of sweet, salty, and fresh tastes in every mouthful.
- So Quick: You can whip this up in just 30 minutes!
- Good for You: It’s full of healthy stuff like fiber and protein.
- Perfect for Later: Make it ahead for easy lunches all week.
- Full of Flavor: That creamy tahini dressing is just so good.
- Fits Your Diet: It’s already gluten-free, and you can easily make it dairy-free.
If you’re a big fan of hearty salads like I am, you should also check out my Roasted Beet Sweet Potato Salad or Sweet Potato Black Bean Salad.
Ingredients You’ll Need
You only need a few simple things to make this salad. Don’t worry about the exact amounts just yet; you’ll find those in the recipe card down below!
- Sweet Potatoes: These get so sweet and tender when you roast them. They make the salad nice and hearty.
- Chickpeas: I just use a can of chickpeas to make things easy. They add lots of good protein!
- Arugula: I love arugula’s peppery taste. It’s a great balance for the sweet potatoes.
- Feta Cheese: A little bit of feta adds a salty, creamy pop of flavor that I just can’t get enough of.
- Tahini: This is the secret to the yummy dressing! It makes it so creamy and nutty.
How to Make Sweet Potato and Chickpea Salad
Okay, let’s get cooking! This salad is so easy to put together. You just roast, mix, and toss. That’s it!
Step 1: Roast the Sweet Potatoes
First, chop up your 2 sweet potatoes into small cubes. Put them on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle on 1 teaspoon paprika and 1/2 teaspoon salt. Mix them up well and bake at 400°F for about 20-22 minutes.
Step 2: Prepare the Tahini Dressing
While the potatoes are roasting, you can make the dressing. In a little bowl, just whisk together 2 tablespoons tahini, 2 tablespoons of fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon maple syrup, 1 minced clove garlic, and 2 tablespoons water until it’s super smooth.
H3: Step 3: Assemble Your Salad
Once the potatoes have cooled down, put them in your big bowl with 1 can of chickpeas and 4 cups of arugula. Pour that yummy dressing all over everything and give it a gentle toss.
Step 4: The Final Touch!
Now, sprinkle 1/4 cup of crumbled feta cheese on top. Mix it one more time, and you’re ready to eat! You can serve it right away or pop it in the fridge for later.
Tips for the Best Salad
Want to make this salad absolutely perfect? I’ve got a few little secrets for you to try out.
- Cool your Potatoes: Make sure your sweet potatoes are totally cool before you mix them in. This keeps the arugula from getting all wilted.
- Give Them Space: Don’t pile the potatoes on top of each other on the pan. Give them room so they get nice and roasted.
- Fix the Dressing: Is your dressing too thick? Just add a tiny bit more water until it’s easy to pour.
- Fresh Lemon is Best: Trust me, using real lemon juice makes the dressing taste so much brighter and better!
- Taste, Taste, Taste: Always take a little bite before you serve it. You might want to add a bit more salt or lemon.
Variations and Substitutions
Don’t be afraid to mix things up! This salad is great for using what you have in your kitchen.
- Change Your Greens: No arugula? No problem! Try using fresh spinach or even kale instead.
- Try a New Veggie: You could use roasted butternut squash instead of sweet potatoes for a fun twist. Yum!
- Add More Protein: If you want a bigger meal, throw in some grilled chicken or tofu.
- Swap the Cheese: I love feta here, but goat cheese or even some grilled halloumi would be amazing.
- Get Crunchy: Toss on some toasted pumpkin seeds or sunflower seeds.
Make-Ahead and Storage Tips
This salad is PERFECT for making ahead of time. I love doing this for easy lunches during the week. Just roast your sweet potatoes and mix up the dressing. Keep them in separate containers in the fridge. They’ll be good for up to 5 days!
When you’re ready to eat, just toss everything together with the arugula, chickpeas, and feta. If you have leftovers, they’ll stay good in the fridge for about 3 days.
Recipe FAQs
What to serve with this salad?
This salad is a great meal on its own! You can also serve it with grilled chicken, fish, or a warm cup of soup.
Can I make this vegan?
You sure can! Just leave out the feta cheese or use a vegan kind. Everything else in the recipe is already vegan.
How do I stop my arugula from getting soggy?
Easy! Just wait to add the dressing until you’re about to serve it. This will keep your greens nice and crisp.
Can I use chickpeas I cook myself?
Totally! If you prefer to use dried chickpeas, just cook them first before you add them to the salad. It’ll be delicious.
What if I want a different dressing?
Go for it! The tahini dressing is my favorite, but a simple lemon vinaigrette or a balsamic dressing would also be tasty.
I don’t like arugula. What else can I use?
If arugula is too peppery for you, try using spinach or mixed greens instead. They work great in this salad too.
Can I add more spices?
Of course! You could add a little cumin or a pinch of red pepper flakes to the sweet potatoes for some extra warmth.
Should I serve it warm or cold?
It’s great both ways! You can serve it with the potatoes still warm from the oven, or you can chill the whole salad.
Sweet Potato and Chickpea Salad
Ingredients
For the Salad:
- 2 sweet potatoes diced (about 4 cups)
- 1 can (14 oz) chickpeas, drained and rinsed
- 4 cups arugula
- 1/4 cup feta cheese crumbled
- 1 teaspoon paprika
- 1/2 teaspoon salt
For the Tahini Dressing:
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 clove garlic minced
- 2 tablespoons water
- pepper as needed
Instructions
- Roast Your Potatoes: Heat your oven to 400°F. Toss 2 diced sweet potatoes on a baking sheet with 2 tbsp olive oil, 1 tsp paprika, and 1/2 tsp salt. Bake for 20-22 minutes until soft.
- Let Them Cool: After roasting, let the sweet potatoes cool down completely right on the pan. This step is important!
- Mix the Yummy Dressing: In a small bowl, whisk together 2 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp maple syrup, 1 minced garlic clove, and 2 tbsp water until it's smooth.
- Toss Everything Together: In a big bowl, mix your cool sweet potatoes, 1 can of chickpeas, and 4 cups of arugula. Pour the dressing over and gently toss it all up.
- Add Feta and Serve: Sprinkle 1/4 cup of feta cheese on top, give it one last mix, and it's ready to eat. ENJOY!!!
Notes
- Make sure your potatoes are totally cool so your arugula stays crisp!
- If the dressing is too thick, just add a little more water.
- You can roast your chickpeas along with the potatoes for extra crunch.
- Your leftovers will taste great for about 3 days in the fridge.
- To make this salad dairy-free, just skip the feta cheese.
