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Roasted Sweet Potato Chickpea Salad with Tahini

A vibrant, satisfying vegan and gluten-free dish featuring tender roasted sweet potatoes, warmly spiced crispy chickpeas, and a luscious tahini-lime dressing. Perfect for a healthy meal or side.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes cut in half lengthwise
  • 2 teaspoons oil
  • 2 cups cooked chickpeas roughly one 15-ounce can, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon finely grated fresh ginger
  • 1/4 teaspoon ground coriander
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Tamari soy sauce
  • 1/2 teaspoon chili garlic sauce/other hot sauce
  • 1 tsp finely grated fresh ginger
  • 1/4 cup tahini
  • 1 lime juice about 2 tablespoons of juice
  • 1-2 tablespoons Tamari soy sauce
  • 2-3 tablespoons pure maple syrup
  • 2-3 tablespoons water to thin
  • 2 green onions sliced
  • 1/4 cup chopped cilantro or other leafy herb
  • sesame seeds
  • extra chili garlic sauce, or other hot sauce (I used Cholula)
  • lime wedges

Equipment

  • Baking dish
  • Parchment paper
  • medium skillet
  • Medium bowl

Method
 

Roast the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper. Place the sweet potato halves, cut-side down, in the prepared dish. Bake for approximately 25 minutes, or until the sweet potatoes are fork-tender all the way through.
Prepare the Spiced Chickpeas
  1. While the sweet potatoes are baking, heat 2 teaspoons of oil in a medium skillet over medium heat. In a medium bowl, combine the drained chickpeas with garlic powder, cumin, ginger, coriander, 1 tablespoon maple syrup, 1 tablespoon Tamari, and ½ teaspoon hot sauce. Toss well to coat the chickpeas evenly.
Sauté the Chickpeas
  1. Transfer the seasoned chickpeas to the heated skillet. Sauté for about 5 minutes, stirring occasionally, until they are visibly browned and slightly dried, developing a desirable spiced crust. This Maillard reaction enhances their flavor and texture.
Whisk the Tahini Dressing
  1. In the same bowl used for the chickpeas (no need to wash!), whisk together the finely grated ginger, tahini, lime juice, 1-2 tablespoons Tamari, 2-3 tablespoons maple syrup, and the remaining ½ teaspoon hot sauce. Gradually whisk in 2-3 tablespoons of water, adding more as needed, until the dressing reaches a smooth, pourable consistency.
Assemble and Serve
  1. Arrange the tender baked sweet potato halves on plates or a platter. Drizzle generously with the prepared tahini sauce. Spoon the warm, spiced chickpeas over the top. Garnish with sliced green onions, chopped cilantro (or your chosen herb), and a sprinkle of sesame seeds. Finish with an extra drizzle of hot sauce if desired, and serve with lime wedges on the side. Enjoy immediately!

Notes

This roasted sweet potato chickpea salad with tahini is a vibrant, satisfying dish that’s as beautiful as it is delicious. It’s a perfect example of how simple, wholesome ingredients can come together to create something truly special.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.