Roasted Chickpea Sweet Potato Salad with Creamy Greek Yogurt Dressing is a simple, healthy, and gluten-free lunch or dinner you will love. Brighten up your Thanksgiving table with this easy salad recipe! Vegan option included!
This healthy chickpea sweet potato salad is filling enough to serve as a full meal and uses everyone’s favorite fall ingredient – oven-roasted sweet potatoes seasoned with cumin, sweet paprika, coriander, garlic powder, and cinnamon. Along with the sweet potatoes, we add in some chickpeas to up the protein and add some more chew.
I love adding chickpeas to a salad, just regular canned are great but they are even better roasted and turned into croutons like in my vegan kale caesar salad.
There’s just something hearty about a salad with chickpeas in it, and when you add in baked-until-almost-caramelized sweet potatoes too it instantly becomes a full-on meal. Guys, you will LOVE all the cozy fall flavors and the creamy-crispy textures going on in this salad!
Fresh greens are a must here to lighten things up and add some bulk without piling on the calories. I resort to my favorite winter green here - kale! I mean, look at that pretty color contrast!
Let's talk about the dressing! Creamy Greek Yogurt dressing, you guys! By using Greek yogurt instead of mayo this sweet potato salad recipe is lighter in calories and fat than most potato salad recipes.
This creamy lukewarm warm salad makes a great weeknight dinner or office lunch but is elegant enough for the holidays! Why not brighten up your Thanksgiving table with this easy Roasted Chickpea and Sweet Potato Salad? Everyone will love it!
How to make Creamy Chickpea Sweet Potato Salad
Prep: Preheat oven to 400F/200C.
Step 1 - Prepare the spice mix. In a small bowl, combine all the spices (cumin, sweet paprika, coriander, garlic powder, salt and cinnamon). Set aside.
Step 2 & 3 - Place sweet potato cubes in the middle of a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with about 3 teaspoons of spice mix. Toss thoroughly to coat sweet potatoes on all sides (I like to use my hands for that!) and spread them on baking sheet. Bake for 20 minutes.
Step 4 & 5 - While the sweet potatoes are baking, prepare the dressing. In a bowl, mix together all the dressing ingredients.
Step 6 - Remove baking sheet from the oven, toss the sweet potatoes and set aside a bit to make room for the chickpeas.
Step 7 & 8 - Drizzle with ½ tablespoon olive oil, sprinkle with remaining spices (about 2 teaspoons) and toss to coat (not with your hands this time, it’s too hot!). Bake for 10 more minutes. Remove baking sheet for the oven, mix together the sweet potatoes and chickpeas and let cool a bit while you finish preparing the salad.
Step 9 - Place torn kale leaves in a large salad/serving bowl, drizzle with half the dressing.
Step 10 - 12 - Toss thoroughly until every bit of kale is well coated. Top with sweet potatoes and chickpeas, and drizzle nicely with the remaining half of the dressing. Serve and enjoy!
Tips:
- Make it vegan: make my creamy tahini dressing instead (here’s the recipe) and add chopped parsley. The flavor will be different but it’ll be delicious too!
- Not a fan of kale? Use a mix of spinach and arugula.
- If you don't love sweet potatoes, use butternut or kabocha squash.
- Feel free to add some slivered toasted almonds and dried cranberries.

Roasted Chickpea Sweet Potato Salad with Greek Yogurt Dressing
Roasted Chickpea Sweet Potato Salad with Creamy Greek Yogurt Dressing is a simple, healthy, vegan and gluten-free lunch or dinner. Brighten up your Thanksgiving table with this easy salad!
Ingredients
- 1 large sweet potato skin on, cubed into ½” - 1 cm pieces (about 4 cups cubed)
- 1-15 oz - 400 grams can chickpeas drained, rinsed and patted dry
- 1 ½ tablespoons olive oil divided
- 4 cups kale torn into bits (don’t pack the cups)(you can also use your favorite mixed greens)
Spice Mix
- 1 tsp cumin
- 1 tsp sweet paprika
- ½ tsp coriander
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ½ tsp sea salt
Creamy Greek Yogurt Dressing
- ½ cup greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tbsp white wine vinegar
- ½ tbsp Dijon mustard
- 1 tsp honey
- 1 garlic clove minced very finely
- 2 tbsp fresh parsley chopped
- ½ tsp sea salt
- freshly cracked pepper to taste
Instructions
-
Preheat oven to 400F/200C.
-
Prepare the spice mix. In a small bowl, combine all the spices (cumin, sweet paprika, coriander, garlic powder, salt and cinnamon). Set aside.
-
Place sweet potato cubes in the middle of a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with about 3 teaspoons of spice mix. Toss thoroughly to coat sweet potatoes on all sides (I like to use my hands for that!) and spread them on baking sheet. Bake for 20 minutes.
-
While the sweet potatoes are baking, prepare the dressing. In a bowl, mix together all the dressing ingredients.
-
Remove baking sheet from the oven, toss the sweet potatoes and set aside a bit to make room for the chickpeas. Drizzle with ½ tablespoon olive oil, sprinkle with remaining spices (about 2 teaspoons) and toss to coat (not with your hands this time, it’s too hot!). Bake for 10 more minutes.
-
Remove baking sheet for the oven, mix together the sweet potatoes and chickpeas and let cool a bit while you finish preparing the salad.
-
Place torn kale leaves in a large salad/serving bowl, drizzle with half the dressing and toss thoroughly until every bit of kale is well coated. Top with sweet potatoes and chickpeas, and drizzle nicely with the remaining half of the dressing. Serve and enjoy!
Recipe Notes
- Make it vegan: make my creamy tahini dressing instead (here’s the recipe) and add chopped parsley. The flavor will be different but it’ll be delicious too!
- Not a fan of kale? Use a mix of spinach and arugula.
- If you don't love sweet potatoes, use butternut or kabocha squash.
- Feel free to add some slivered toasted almonds and dried cranberries.
f you tried this Sweet Potato Salad recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Katie
This looks like something I’d love to make with friends or family!
Erika
I love how light this salad is! Great use of chickpeas too!
Alexandra
The flavours in this salad are wonderful! Love the different textures too, and the delicious dressing!
Bless my food by payal
Cooking chickpeas and sweet potatoes together is a fabulous idea. Awesome.
veenaazmanov
Creamy and delicious dressing and yummy combination to making this lovely Salad. Sweet Potatoes are my all time favorite too.
Carol
I was amazed at how great this salad tasted. Loved it. It is now a family favourite. All said, "please do this again"! So thank you very much.