This Chickpea and Sweet Potato Salad is a hearty, flavor-packed dish perfect for meal prep, a satisfying lunch, or a wholesome dinner. With crispy chickpeas, roasted sweet potatoes, fresh greens, and a zesty pesto vinaigrette, this sweet potato chickpea salad is a delicious option for any time of year.
Ingredient Notes
- Sweet Potatoes: Roasting sweet potatoes brings out their natural sweetness and adds a caramelized flavor to this delicious salad. Dice them into ½-inch cubes for even cooking.
- Chickpeas: I usually use one can of chickpeas, but the salad is hardy enough to use a second can if you're trying to up your protein intake. Drain and rinse them before roasting for crispy chickpeas that add texture to the salad.
- Za'atar: This Middle Eastern spice blend includes sumac, sesame seeds, and dried herbs, giving the chickpeas a deep, aromatic flavor.
- Hearty Greens: Arugula, baby kale, or spinach work well as an excellent base for the salad; they slightly wilt but hold up well to the heat of the roasted sweet potato and chickpeas.
- Pesto Vinaigrette: A simple mix of pesto, olive oil, and rice wine vinegar makes a flavorful dressing.
- Buffalo-Style Hot Sauce: Is a bold, spicy contrast to the creamy texture of the sweet potatoes and chickpeas.
- Fresh Parmesan Cheese: Adds a rich, salty touch to complement the combination of flavors.
Instructions
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
Dice two sweet potatoes into ½-inch cubes and spread them on a parchment-lined baking sheet.
Drain and rinse one can of chickpeas, then pat them dry with paper towels to remove excess moisture. Toss the sweet potatoes and chickpeas with two tablespoons of olive oil, ½ teaspoon of kosher salt, black pepper, and two tablespoons of za’atar seasoning. Spread everything in a single layer on the sheet pan and roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are caramelized and the chickpeas are crispy.
While the chickpeas and sweet potatoes roast, prepare the pesto vinaigrette by whisking together ½ cup of pesto, ¼ cup of olive oil, and ¼ cup of rice wine vinegar in a small bowl.
In a large mixing bowl, combine two cups of leafy greens (such as baby arugula, spring mix, or lacinato kale ribbons). Add the roasted sweet potatoes and chickpeas.
Drizzle the salad with four tablespoons of buffalo-style hot sauce and a few tablespoons of pesto vinaigrette. Top with peeled fresh Parmesan cheese.
How to Serve
- Serve warm or at room temperature in a large serving bowl.
- Enjoy as a main course or a hearty side dish.
- Pair with grilled chicken or roasted salmon for extra protein.
- Use as a filling for chickpea bowls with quinoa or farro.
- This salad is best enjoyed fresh; the warm sweet potatoes and crispy chickpeas complement the hearty greens perfectly. If you have leftovers, store them in an airtight container for up to 3-4 days. To keep the chickpeas crispy, store them separately from the rest of the salad if they haven't already been mixed in.
Tips, Tricks, and Alterations
- Make it Vegan: Swap Parmesan for nutritional yeast or omit cheese entirely.
- Extra Crunch: Add sunflower seeds or pomegranate seeds for an extra layer of texture.
- Air Fryer Option: Roast the sweet potatoes and chickpeas in an air fryer at 375°F (190°C) for 15 minutes for a faster alternative.
Storage Tip: Keep salad ingredients separate until ready to serve to maintain crisp textures.
Recipe
Chickpea and Sweet Potato Salad
Ingredients
- 2 tablespoons za'atar
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups hearty greens arugula, baby kale, or spinach
- 2 sweet potatoes diced into ½-inch cubes
- 1 can of chickpeas drained and rinsed
- 4 tablespoons buffalo-style hot sauce
- 4 tablespoons pesto vinaigrette
- Fresh Parmesan cheese peeled
- ½ cup pesto
- ¼ cup olive oil
- ¼ cup rice wine vinegar
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with one tablespoon of olive oil, ½ teaspoon kosher salt, and black pepper. Spread in a single layer on the baking sheet.
- Pat chickpeas dry, toss with one tablespoon olive oil and za'atar seasoning, and spread on the baking sheet.
- Roast for 25-30 minutes, tossing halfway, until sweet potatoes are caramelized and chickpeas are crispy.
- Whisk together pesto, olive oil, and rice wine vinegar to make the vinaigrette.
- In a large bowl, combine greens, roasted sweet potatoes, and chickpeas.
- Drizzle with buffalo hot sauce and pesto vinaigrette.
- Garnish with fresh Parmesan cheese and serve immediately.
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