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Roasted Sweet Potato Salad with Chickpeas

5 from 1 vote
Chaya Leloneck – @chayaleloneck
With a fabulous lemon tahini yogurt dressing, this roasted sweet potato salad can be a super delicious lunch or dinner.


Chickpea sweet potato mix:

  • 1 medium sweet potato, cubed
  • 1 (15-ounces) can garbanzo beans (chickpeas), drained and washed
  • cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon ground chili pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Raw veggies (combine in a large salad bowl):

  • 1 cucumber, sliced/chopped
  • 1 red pepper, chopped
  • ½ red onion, chopped/julienned
  • 1 pinch black cumin seeds
  • A handful of lettuce, chopped
  • A handful of cherry tomatoes, sliced/chopped

Dressing (whisk in a small bowl):

  • ½ pound yogurt
  • 3 tablespoons raw tahini
  • 1 teaspoon fresh pesto
  • ½ lemon, squeezed
  • teaspoon salt
  • ¼ teaspoon ground black pepper
  • teaspoon garlic powder, or 1 pressed clove
  • 1 teaspoon water, or more if needed


  • Preheat the oven to 390 °F (200 °C).
  • Combine all the chickpeas-sweet potato mix ingredients in a bowl and mix well.
  • Place the marinated garbanzo beans and sweet potatoes on a sheet pan covered with parchment paper and bake for 20 minutes, or until golden. Remove from the oven and let it cool off for 5 minutes.
  • Add the dressing and the roasted chickpeas and sweet potatoes to the large salad bowl and toss gently. Serve immediately.


Frequently Asked Questions

Can I use raw chickpeas instead of the canned one?
Sure, just soak them overnight and cook in boiling water until tender.

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