Today I am sharing with you my recipe for roasted chickpea and sweet potato salad. This dish is my absolute favourite for Autumn. It is hearty, flavourful and so comforting, perfect for our Fall days.
Canadian cooking expert @paulajroy came out with this recipe many years ago. I have been preparing it for family and friends for the last four years. And let me tell you, it is always a hit!
MAKE IT TODAY
This is a fully vegetarian dish. It is also the perfect meal for “Meatless Monday” since it is full of proteins (chickpeas and pepitas) and all the wonderful goodness found in sweet potatoes and garlic. Not to mention the insanely delicious and quite distinct dressing that makes this dish come alive!
Plus, for your shopping convenience I have added clickable links…scroll till the end for all the details!*
RECIPE
ROASTED CHICKPEA AND SWEET POTATO SALAD
Ready in 20 minutes. Serves 4 people.
INGREDIENTS FOR THE SALAD
- 2 large sweet potatoes, peeled and cut into ¾ inch pieces
- 2 medium cooking onions, cut into ½ inch pieces
- 540 ml can of chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp coarse salt
INGREDIENTS FOR THE DRESSING
- ½ tsp ground cumin
- 1 large clove garlic, finely minced
- ⅓ cup vegetable oil, divided
- 1 tbsp honey
- ½ tsp Dijon mustard
- 3 tbsp freshly squeezed lime juice
- ½ tsp coarse salt
- ½ tsp freshly ground pepper
GARNISH
- ½ cup pepitas (green pumpkin seeds)
- ¼ – ½ cup fresh cilantro chopped
PREPARATION
- Preheat the oven to 400F.
- In a large bowl, combine the sweet potatoes, onions and chickpeas.
- Drizzle with the olive oil and sprinkle the garlic powder, smoked paprika and salt over the top. Combine.
- Spread the mixture on one large, rimmed, parchment-lined baking sheet (or divide among two smaller baking sheets).
- Place in preheated oven and roast for about 25-30 minutes, stirring once halfway through, until potatoes are tender but not mushy, and the onions are starting to caramelize..
- While vegetables roast, prepare the dressing.
- In a glass jar with a tight lid, place the minced garlic and 2 tablespoons of the vegetable oil. Heat in a microwave on medium-high power for 45 seconds. This will par-cook the garlic and infuse the oil.
- To this oil mixture add the cumin, honey, Dijon, lime juice, salt and pepper. Cover tightly and shake to blend well. Add the remaining oil to the jar and shake again.
- Taste and adjust honey, salt, pepper or lime juice to your taste.
- When the vegetables are cooked, remove from the oven and transfer to a large serving bowl. Immediately drizzle half the dressing over top and toss very gently to combine. Add more dressing as needed so the vegetables are thoroughly coated but not drowning in dressing.
- Let sit at room temperature up to two hours before serving, or refrigerate for longer storage – up to 4 days.
- Serve garnished with pepitas and cilantro.
SOURCES:
Similar serving utensils HERE and HERE , Wood chopping board: HERE, Dinnerware: HERE, Kitchen linens: HERE Round marble board: HERE and HERE.
Produce: @officialfarmboy
Dress Similar HERE, HERE, HERE , and HERE.
This recipe is just absolutely tasty… do give it a try! And let us know in the comments below what you think.
Stay tuned for more side dish recipes to come. In the meantime, you can check my Pinterest FOOD board for other meal ideas.
You can also find my recipe for grilled cauliflower here and my Mediterranean couscous salad recipe here.
Thanks for stopping by! Enjoy!
XO, Lala
*This post contains Amazon affiliate links for your shopping convenience. This simply means that if you click on one of those links and then make a purchase, I may make a small commission from the sale. This does not result in extra charges to you- or cost you anything additional. As always, I only recommend products I know and love.
