Creamy Chickpea Sweet Potato Salad

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! 

overhead shot of roasted chickpea sweet potato salad with creamy Greek Yogurt Dressing

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.

overhead shot of roasted sweet potatoes and chickpeas with spices

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!

a chickpea sweet potato salad with kale drizzled with Greek yogurt dressing

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!

Greek Yogurt Dressing in a small glass dish

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.

roasted chickpea sweet potato salad with kale being tossed with creamy Greek yogurt dressing

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.

sweet potato cubes being roasted on a sheet pan for making sweet potato salad

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.

picture collage demonstrating how to make creamy dressing for sweet potato salad

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.

picture collage demonstrating sweet potatoes being roasted along with chickpeas

Step 7 & 8 – Drizzle with 1/2 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.

roasted sweet potato chickpea salad being tossed in a bowl with creamy 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!

overhead shot of roasted chickpea kale and sweet potato salad drizzled with creamy Greek yoghurt dressing

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.
overhead shot of creamy sweet potato salad
5 from 5 votes
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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!

Course Main Course, side
Cuisine American
Keyword creamy sweet potato salad, roasted chickpea salad, sweet potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 as a side – 2 as a main
Calories 706 kcal

Ingredients

  • 1 large sweet potato skin on, cubed into 1/2” - 1 cm pieces (about 4 cups cubed)
  • 1-15 oz - 400 grams can chickpeas drained, rinsed and patted dry
  • 1 1/2 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
  • 1/2 tsp coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt

Creamy Greek Yogurt Dressing

  • 1/2 cup greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove minced very finely
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp sea salt
  • freshly cracked pepper to taste

Instructions

  1. Preheat oven to 400F/200C.
  2. Prepare the spice mix. In a small bowl, combine all the spices (cumin, sweet paprika, coriander, garlic powder, salt and cinnamon). Set aside.
  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.
  4. While the sweet potatoes are baking, prepare the dressing. In a bowl, mix together all the dressing ingredients.
  5. Remove baking sheet from the oven, toss the sweet potatoes and set aside a bit to make room for the chickpeas. Drizzle with 1/2 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.
  6. Remove baking sheet for the oven, mix together the sweet potatoes and chickpeas and let cool a bit while you finish preparing the salad.
  7. 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.
Nutrition Facts
Roasted Chickpea Sweet Potato Salad with Greek Yogurt Dressing
Amount Per Serving (1 /4th)
Calories 706 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 1357mg59%
Potassium 1754mg50%
Carbohydrates 98g33%
Fiber 19g79%
Sugar 19g21%
Protein 31g62%
Vitamin A 30301IU606%
Vitamin C 178mg216%
Calcium 403mg40%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

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 InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

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posted in
Fall Recipes Gluten free Main Dishes Meal Prep Quick & Easy Meals Salads Side dishes Vegetarian Winter Recipes
6 Comments
  1. 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.

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