Big bowl of Crispy Chickpea Sweet Potato Salad for a healthy vegan meal
4.75 from 31 votes

Roasted Sweet Potato & Chickpea Salad

An amazing, hearty salad with swiss chard, roasted sweet potatoes, and crispy chickpeas with a creamy, tahini dressing. A healthy, plant-based meal.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 2 small organic sweet potatoes* sliced into 1/2-inch rounds with skin on
  • 1 15-ounce can chickpeas (rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written)
  • 2 Tbsp grape seed or melted coconut oil (divided)
  • 2-3 Tbsp tandoori masala spice blend*
  • 1/8 tsp sea salt (plus more to taste)
  • 1 tsp coconut sugar
  • 1/4 tsp turmeric (optional)
  • 1 large bundle (~12 stems/bundle) rainbow chard* or kale* (chopped, large stems removed)
  • 2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds (optional)


  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1 small lemon, juiced (~2 Tbsp juice as original recipe is written)
  • 1-2 Tbsp hot water (to thin)


  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with foil.
  2. Add chickpeas to a small mixing bowl and toss with half of the oil and all of the 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.

  3. Add sweet potato rounds to the other half of the baking and drizzle with remaining oil - toss. Sprinkle with a bit of salt and arrange in a single layer.

  4. 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.
  5. 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.
  6. 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.


*You can sub 1 large sweet potato for 2 small.
*I buy my Tandoori Masala Spice Blend blend at Whole Foods and it's delicious! If you can't find it at Whole Foods, try this DIY Blend: 3 Tbsp cumin powder, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*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.

Nutrition Per Serving (1 of 4 entree salads)