Sometimes I start making a meal on a weekly basis, tweaking and perfecting it as I go. And before I realize it, it’s become a staple in my diet.
Such was the case with this salad.
It starts with masala-spiced chickpeas baked to crispy perfection, and tender, roasted sweet potatoes – a texture and flavor match made in heaven.
Pair these two with a bed of greens and my favorite 3-ingredient tahini dressing, and what you have is mealtime magic.
Bonus? This whole recipe requires just 10 ingredients (give or take a spice), and roughly 40 minutes to prepare.
This concept was inspired by my Sweet Potato Chickpea Buddha Bowl, which has become a fan favorite on the blog! I must say, you all have very good taste.
I morphed the Buddha Bowl into a salad to achieve a lighter texture, more greens, and maintain that same big flavor. It’s become my new go-to dinner.
I think you all are going to LOVE this salad. It’s:
Crispy + tender
This would make the perfect plant-based meal for weeknight dinners or for hosting! Divide it into two for a hearty entree, or into four for a hearty side dish alongside meals like Grillable Veggie Burgers, Garlic Mac ‘n’ Cheese, or Easy Vegan Falafel.
If you give this recipe a try, let us know! Leave a comment and rate it – it’s super helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
- 2 small (or 1 large) organic sweet potatoes (~200 g), sliced into 1/2-inch rounds with skin on
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry (~1 1/4 cups drained)
- 2 Tbsp (30 ml) grape seed or melted coconut oil, divided
- 2-3 Tbsp (14-21 g) tandoori masala spice blend*
- 1/8 tsp sea salt, plus more to taste
- 1 tsp (4 g) coconut sugar
- optional: 1/4 tsp turmeric
- 1 large bundle (12 stems) rainbow chard* or kale*, chopped, large stems removed
- optional: 2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds
- 1/4 cup (56 g ) tahini
- 1 Tbsp (15 ml) maple syrup
- 1 small lemon, juiced (2 Tbsp, 30 ml)
- 1-2 Tbsp hot water to thin
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with foil.
- Add chickpeas to a small mixing bowl and toss with 1 Tbsp oil, tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they're well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
- Add sweet potato rounds to the other half of the baking and drizzle with remaining 1 Tbsp oil - toss. Sprinkle with a bit of salt and arrange in a single layer.
- Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
- In the meantime, add tahini, lemon juice, and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
- Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged* kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds (optional). Serve with dressing on the side. Best when fresh, though leftovers will keep covered separately for 2-3 days.
*Don’t confuse rainbow chard with red chard, which has a similar appearance but far more bitter taste (a new discovery to me!). Rainbow chard and kale work best here. Or sub another green such as baby spinach, arugula or romaine.
*If using kale, add to a large mixing bowl before adding toppings and drizzle with 1 Tbsp grapeseed or olive oil and 1 Tbsp lemon juice. Massage with hands for 1 minute to soften texture and remove some of the bitterness.