This satisfying salad blends roasted sweet potatoes and chickpeas tossed in a bright maple-Dijon vinaigrette.
It's a great option for a filling vegetarian lunch or a flavorful side dish.
The dressing balances sweet and tangy notes, complementing the sweetness of the potatoes and the earthiness of chickpeas.
Why You’ll Love This Recipe
- Roasting sweet potatoes caramelizes their natural sugars, enhancing flavor and texture.
- Chickpeas add protein and a hearty bite, making this salad more substantial.
- The maple-Dijon vinaigrette offers a perfect balance of sweetness, tanginess, and a mild mustard kick.
- Using simple, wholesome ingredients results in a nutritious dish that's easy to prepare and serve.
Chickpea and Roasted Sweet Potato Salad with Maple-Dijon Vinaigrette
This hearty chickpea and roasted sweet potato salad combines tender roasted sweet potatoes and chickpeas with a sweet and tangy maple-Dijon vinaigrette for a satisfying lunch or side dish.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 pound / 450 g)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 4 cups mixed salad greens (about 120 g)
- 1/4 cup red onion, thinly sliced (about 40 g)
- 1/4 cup chopped fresh parsley (about 15 g)
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes and Chickpeas Preheat oven to 425°F (220°C). On a baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread in an even layer and roast for 20 minutes.
- Add Chickpeas for Roasting After 20 minutes, toss drained chickpeas with the remaining 1 tablespoon olive oil and a pinch of salt. Add them to the baking sheet with sweet potatoes, stirring lightly, and roast for an additional 15 minutes, or until sweet potatoes are tender and chickpeas are slightly crispy. Remove from oven and let cool for 10 minutes to bring to room temperature.
- Prepare the Maple-Dijon Vinaigrette In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, lemon juice, and a pinch of salt and pepper until smooth.
- Assemble the Salad In a large bowl, combine the mixed greens, roasted sweet potatoes, roasted chickpeas, sliced red onion, and chopped parsley. Drizzle vinaigrette over the salad and toss gently to combine.
- Serve Divide the salad among plates and serve immediately. Leftovers can be refrigerated in an airtight container.
Helpful Tips
- Make sure to cool the roasted sweet potatoes and chickpeas to room temperature before mixing with salad greens to avoid wilting.
- Adjust the seasoning of the dressing according to your taste—more vinegar for tanginess or more maple syrup for sweetness.
- Use fresh parsley for a bright herbal note, but substitute with cilantro or basil if preferred.
- For added texture, sprinkle toasted nuts like walnuts or pecans before serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The salad is best eaten within 24 hours for optimal freshness, as greens may wilt over time.
If storing, keep the vinaigrette separate and add before serving to maintain crispness.
Frequently Asked Questions
Can I make this salad vegan?
Yes, this salad is naturally vegan as it contains no animal products.
Can I use canned sweet potatoes?
For best texture and flavor, use fresh sweet potatoes instead of canned.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
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