Roasted sweet potato and chickpea salad

This roasted sweet potato and chickpea salad is a delicious and nutritious meal that’s packed with plant-based protein, fibre, and healthy fats. It’s also a great source of vitamins A and C, and other essential nutrients that can help boost your immune system and support overall health and wellness. Enjoy


For the salad:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can of chickpeas, drained and rinsed
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup of chopped kale
  • ¼ cup of chopped fresh parsley

For the dressing:

  • ¼ cup of extra-virgin olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of honey
  • 1 tablespoon of Dijon mustard
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Spread the cubed sweet potatoes and chickpeas on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until the sweet potatoes are tender and lightly browned.
  3. In a large mixing bowl, combine the roasted sweet potatoes and chickpeas with the chopped red onion, red bell pepper, kale, and parsley.
  4. In a separate small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
  5. Pour the dressing over the salad and toss until everything is evenly coated.
  6. Serve the salad chilled or at room temperature, garnished with additional chopped parsley if desired.

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