Roasted Sweet Potato and Chickpea Salad

Looking for the perfect salad for hosting? This roasted sweet potato and chickpea salad is hearty, flavorful, healthy, and beautiful! With so many colours on the plate, this vegan roasted sweet potato salad is sure to blow your guests away. 

Vegan sweet potato salad makes the perfect plant-based meal for weeknight dinners, too! Divide it into two or three for a hearty entree, or into four for a perfect side dish.

This salad will also keep for 2-3 days in the fridge, making it a great meal-prep dish. Let’s make roasted sweet potato & chickpea salad!

How to make roasted sweet potato and chickpea salad

Making a vegan roasted sweet potato salad is so simple. There is very minimal hands-on time required as most of the cooking time is spent on oven time. 

1. Roast your veggies. In a large baking sheet lined with parchment paper, add sweet potato, cauliflower, chickpeas, olive oil, garlic powder, paprika, and salt&pepper. Roast in the oven (or air fryer) for 25-30 minutes, or until cooked, flipping halfway. 
2. Make the dressing. In a small bowl, mix together balsamic vinegar, olive oil, dijon mustard, and maple syrup.
3. Assemble your vegan sweet potato salad. Toss together mixed greens, sweet potato, chickpeas, cauliflower, and dressing in a large bowl. That’s it!

Please let me know if you make this roasted sweet potato and chickpea salad! And leave a comment with any questions or suggestions you might have. I love chatting with you all!

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I am a plant-based Registered Dietitian specialized in sports nutrition, weight loss, and relationships to food.  Click here to book a free discovery call with me!