Roasted Sweet Potato & Chickpea Salad with Herbed Tahini Yogurt
This hearty Mediterranean bowl features spiced roasted sweet potatoes and crispy chickpeas over a bed of greens with cucumbers, cherry tomatoes, and red onion. It’s all tied together with a creamy, herby tahini-yogurt dressing. Perfect for lunch, dinner, or meal prep — and it’s naturally vegetarian and gluten-free!
⏱️ Time Required:
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients:
Roasted Vegetables:
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1½ tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
Salt & pepper to taste
Salad Base:
4 cups mixed greens or baby spinach
1 cup cherry tomatoes, halved
½ cucumber, thinly sliced
¼ small red onion, thinly sliced
Optional: ¼ cup feta cheese or olives
Herbed Tahini Yogurt Dressing:
½ cup Greek yogurt
1½ tablespoons tahini
Juice of ½ a lemon
1 tablespoon olive oil
1 clove garlic, grated or minced
1 tablespoon chopped fresh parsley or dill
Salt and black pepper to taste
Optional: Splash of water to thin
Instructions:
1. Roast sweet potato & chickpeas:
Preheat oven to 425°F (220°C). Toss sweet potatoes and chickpeas with olive oil, cumin, paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until golden and crisp.
2. Make the dressing:
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, olive oil, garlic, herbs, salt, and pepper. Thin with a splash of water if needed until pourable.
3. Assemble the salad:
In a large bowl or plate, arrange greens, tomatoes, cucumber, and red onion. Top with warm roasted sweet potatoes and chickpeas.
4. Drizzle:
Drizzle with dressing, garnish with feta or olives if desired, and serve immediately.
Notes & Tips:
Want it vegan? Use plant-based yogurt.
Add a soft-boiled egg or grilled chicken or salmon for extra protein.
This dish works well as a grain bowl too — add cooked farro or quinoa underneath.
❓ frequently asked questions FAQ:
Q: Can I make this ahead of time?
A: Yes! Roast the veggies and prep the dressing in advance. Assemble just before eating.
Q: Is this good cold or warm?
A: Both! It’s delicious with warm sweet potatoes or served fully chilled.
Q: Can I use white potatoes instead?
A: Yes, but sweet potatoes give a lovely sweet-savory balance that works beautifully here.
Nutritional Information
Calories: ~320
Protein: 10g
Fat: 14g
Carbs: 38g
Fiber: 8g
Sugar: 6g
Sodium: ~300mg