Roasted Broccoli Sweet Potato Chickpea Salad

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Big serving of our Broccoli Sweet Potato Chickpea Salad recipe for a plant-based meal

We’re kind of boring. We eat Mediterranean once or twice a week, usually in the form of a mishmash of spreads, vegetables, and chickpeas wrapped up in all the pita you can possibly stuff in your belly. Hello, stretchy pants.

One evening, I made the Roasted Chickpea Tabouleh Salad from our cookbook but added some fresh red pepper, roasted broccoli, and sweet potato. I love making old things new again.

Chickpeas, lemon, sweet potato, bell pepper, broccoli, and garlic for making a healthy vegan meal

The other amazing thing about this recipe? You can pick up 90% of the ingredients at the farmers market.

Grab a beautiful head of broccoli, a sweet potato or two, some fresh dill and garlic, and a bell pepper and you’re pretty much set. All that’s left are chickpeas, hummus, lemon, and spices.

I love 30-minute meals that also happen to have extremely basic, approachable ingredients.

Parchment-lined baking sheet with chickpeas and sliced sweet potatoes topped with fresh dill
Whisking together Garlic Dill Sauce for our Broccoli Sweet Potato Chickpea Salad recipe

The dressing, which has become a classic on the blog and in our home, is my go-to 4-ingredient Garlic Dill Sauce, which is inspired by Mediterranean and Middle Eastern flavors.

It’s made with hummus*, garlic, lemon juice, and dill – ingredients you likely always have on hand, which makes it so easy to make up a batch and put it on everything throughout the week, from Chickpea Shawarma Dip to Mediterranean Baked Sweet Potatoes to this salad.

*Note: you can learn about the origins of hummus here.

A big serving of our Savory Broccoli Sweet Potato Chickpea Salad for a gluten-free plant-based meal

I hope you all love this salad. It’s:

Protein- + fiber-rich
Super healthy
& Delicious

This makes a delicious weeknight meal when you need something nourishing on the table fast. It also makes a great lunch and would even pack well as a picnic meal or post-workout snack.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see. Cheers, friends!

Close up shot of our 30-minute Broccoli Sweet Potato Chickpea Salad for a weeknight vegan meal

Roasted Broccoli Sweet Potato Chickpea Salad

A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.
Author Minimalist Baker
Big plate filled with our Roasted Broccoli Sweet Potato Chickpea Salad
4.93 from 89 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Course Entrée, Side
Cuisine Gluten-Free, Indian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 large sweet potatoes, sliced into 1/4-1/2-inch rounds (or sub two small per 1 large // organic when possible)
  • 1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)
  • 2 Tbsp olive, grape seed or melted coconut oil
  • 1 healthy pinch each salt and black pepper
  • 1 tsp dried dill (optional // or sub 2 tsp fresh dill per 1 tsp dried)
  • 1 medium red bell pepper (thinly sliced // leave raw or roast with broccoli // optional)


  • 1 15-ounce can chickpeas (drained, rinsed, thoroughly dried)
  • 1 Tbsp olive or grape seed oil
  • 1 Tbsp tandoori masala spice*
  • 1 tsp coconut sugar
  • 1 healthy pinch sea salt
  • 1 pinch cayenne pepper or red pepper flake (optional)


  • 1/3 cup hummus (or store-bought)
  • 3 large cloves garlic, minced
  • 1 tsp dried (or sub 2 tsp fresh dill per 1 tsp dried)
  • 2 Tbsp lemon juice
  • Water (to thin)


  • Preheat oven to 375 degrees F (190 C) and line two (amount as original recipe is written // adjust if increasing batch size) baking sheets with parchment paper (or grease lightly).
  • Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
  • Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
  • Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
  • While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
  • To serve, divide vegetables and chickpeas between two serving plates, add bell pepper (optional), and drizzle with dressing, or serve on the side.
  • Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.


*Tandoori masala is an Indian seasoning blend. I typically buy it from Whole Foods (whole foods brand). But you can easily make your own by mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 584 Carbohydrates: 82.9 g Protein: 23.8 g Fat: 22.1 g Saturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 417 mg Fiber: 23.1 g Sugar: 19.7 g

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My Rating:

  1. Kathryn True says

    I have this habit of getting ingredients on sale at the grocery store and have no plan of what I’m really going to do with them. Enter this broccoli and sweet potato recipe! So glad I found it. I already had chickpeas garlic lemon and hummus on hand. Even without the dill it turned out great. My omnivore husband ate all of his. I shortened the roast time on the chickpeas to only 15 min, personal preference I like them on the softer less crispy side.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Kathryn. Thanks so much for the lovely review! xo

  2. Meredith says

    I’ve made this twice in the last month with a few modifications. It’s soooo good.
    – pan fry the chickpeas in a cast iron instead of baking, they’re less dry
    – used frozen broccoli (let it thaw on the counter for a bit first)
    – added red onion to the roasted veggies

  3. Diane Vigilante says

    It also doesn’t say anything about red peppers in the instructions so I don’t know when/where it goes? Sorry, this may be a delicious recipe but it’s poorly written!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the honest feedback, Diane! You can either add the bell pepper to the baking sheet with the broccoli if you prefer it roasted, or in step 9 if you prefer it raw. We’ll be sure to give the instructions another look and see if we can make improvements!

  4. Genevieve says

    This recipe is SO. GOOD.
    I started sharing it with everyone I know WHILE I was eating it. Thank you so much for bringing this into existence!!

    Some modifications I Made:
    – added a little bit of white wine vinegar to the vinaigrette to bump up the tang
    – added diced garlic dill pickles for garnish, a bit of extra crunch and tang

    • Diane Vigilante says

      I’m surprised that no one has commented on the fact that it doesn’t say how to cut the sweet potatoes? Chunks, slices, how thick, etc? It will vary the cooking time significantly depending on these instructions.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Diane, sorry for the confusion! The sweet potatoes should be ~1/4-1/2-inch thick rounds (see photos for reference).

  5. Kris says

    This was amazing!!! I can’t wait to make it again. I made the spice but will probably
    go look for the pre-made stuff at Whole Foods next time I go. Those chick peas were delish and would be good as a snack too. I loved the hummus sauce so I might make extra next time to try it on a green salad as well. Thanks so much for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review, Kris, we’re so glad you enjoyed! xo

      • Madhura says

        Mind blown by how good this tastes.
        I used store bought kalamata olive flavoured hummus + substituted coriander for dill.
        Also, soaking chickpeas overnight works insted of using canned products.
        Sprinkled a bit of paprika. 🙂

  6. Caitlin says

    This was a hit! I had to sub butternut squash because I didn’t have sweet potato. Also subbed dill for the fresh parsley and basil I had on hand. It was good but I’m going to try again as suggested, and cook the chickpeas real crispy, I bet it will be even better!
    PS- thanks for the tandoori recipe. ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will have a different flavor profile, but we think it would be tasty. Let us know if you try it!

  7. Brandy says

    This recipe is a staple in my house! I have made it countless times and it never disappoints. I typically just cook everything together on one pan and toss with extra tandoori spices (I make my own) and also toss everything in the dill sauce once it comes out of the oven. Thank you for the great recipe!

  8. Maya says

    Made this a long time ago when I first discovered your site, and I haven’t made it since (no idea why) but I still think about it regularly, it was that good!
    I’m going to make it again tomorrow and I’m already excited for the result! Thank you for your amazing recipes, as always :)

  9. Shawna says

    Hi !

    I am going to make this tomorrow for lunch :)

    Can I substitute the Tandoori Masala within anything else? I do not have all the ingredients on hand to make my own!

    I do have Curry power (i know it is not mentioned, but wonder if this would work?) cumin, smoked paprika, garlic power…



  10. Jeani says

    This recipe has changed my life and the life of my potluck friends. Last night it was down right embarrasing to have the whole group telling me they liked my dish the best of all (and there were some other very yummy dishes).
    I keep the base of this recipe the same, the spicy chickpeas and the roasted sweet potatoes and broccoli. I am at the point now of experimenting with variations. I skip the hummus and just do tahini, lemon, garlic, dill, salt and water. That way I save time making humus and it tastes great. I will probably try experiementing with some crunchy walnuts or pepitas on top next time I do it. Thank you Minimalist Baker!

  11. Carlita says

    OMG! I just made this for our dinner tonight. I think I’ve died and gone to heaven. This was sooooooo good. I can’t wait to make it again. I used garam masala with a little chili powder added since I didn’t have the tandoori masala. Also I put more garlic in the dressing. I used grapeseed oil. This was incredible. I might have to make this again in a couple of days – if I can wait that long. Wowsers. What a fantastic recipe. Thank you thank you for posting!

  12. Kyra says

    I loved this recipe! I roasted zucchini instead of red pepper, added some greek yogurt to the hummus sauce, and used fresh parsley in place of dill.

  13. Brittany says

    This was excellent! So filling and satisfying, I will definitely be making this over and over again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Brittany! Thanks so much for the lovely review!

  14. Kaye says

    I made this exactly as the recipe states and it was delicious! The perfect meal for me during my luteal phase. My husband also enjoyed it but my little kids weren’t as eager to eat it. They loved the roasted sweet potatoes though!

  15. Shane says

    As with all other Minimalist Baker recipes I’ve tried, this one is brilliant. I made this for my partner and I this week and the only complaint we had was that we wanted more! If you’re not a person who loves garlic, it might be worth 2 cloves instead of the 3 listed in the recipe. Aside from that – love it!

  16. Nina says

    Just made this and it is so good! I knew I would like it but I was nervous about my partners opinion and he also liked it!! Thank you for this great recipe.

  17. Matthias Iris says

    This is a super simple, easy, and delicious recipe! The sauce really makes it, and I was able to substitute rosemary for the dill (because I didn’t have any on hand) and it was still wonderful. I put the veggies and sauce over some whole-grain penne and it made an awesome, flavorful, filling dinner! The whole thing came together in about 30 minutes and made probably about 3 servings for me!

  18. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Thanks so much for the lovely review, Taylor. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo