Chickpea and Sweet Potato Salad

This Chickpea and Sweet Potato Salad is a vibrant and hearty dish that I love making for a healthy lunch or a light dinner. The combination of roasted sweet potatoes, seasoned chickpeas, and fresh greens creates a beautiful balance of textures and flavors. Tossed with a zesty buffalo-style hot sauce and a bright pesto vinaigrette, it’s a flavorful twist on a classic warm salad.

Why You’ll Love This Recipe

I love this recipe because it’s nourishing, colorful, and incredibly satisfying. The sweet potatoes add natural sweetness, while the chickpeas bring in protein and crunch. The za’atar seasoning and pesto vinaigrette give it a Mediterranean-inspired flavor that feels both comforting and refreshing. It’s also great for meal prep since it tastes just as good the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons za’atar
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups hearty greens arugula, baby kale, or spinach
2 sweet potatoes diced into ½-inch cubes
1 can of chickpeas drained and rinsed
4 tablespoons buffalo-style hot sauce
4 tablespoons pesto vinaigrette
Fresh Parmesan cheese peeled
½ cup pesto
¼ cup olive oil
¼ cup rice wine vinegar

Directions

1. I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
2. In a bowl, I toss the diced sweet potatoes with olive oil, za’atar, salt, and black pepper until evenly coated.
3. I spread them out on the baking sheet and roast for about 25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
4. Meanwhile, I toss the drained chickpeas with a drizzle of olive oil and a pinch of salt, then roast them on a separate tray for about 15–20 minutes until crispy.
5. While the vegetables roast, I whisk together the pesto, olive oil, and rice wine vinegar to make the pesto vinaigrette.
6. Once the sweet potatoes and chickpeas are ready, I let them cool slightly.
7. In a large bowl, I layer the greens, then top them with the roasted sweet potatoes and chickpeas.
8. I drizzle the buffalo-style hot sauce and pesto vinaigrette over the salad and toss gently to combine.
9. I finish by shaving fresh Parmesan cheese over the top before serving.

Servings and Timing

This recipe serves about 4 people. It takes roughly 15 minutes to prepare and 30 minutes to cook, for a total of about 45 minutes.

Variations

Sometimes I add avocado slices or roasted red peppers for extra creaminess and flavor. When I want a little crunch, I sprinkle toasted pine nuts or sunflower seeds on top. For a heartier meal, I add cooked quinoa or farro. If I prefer it dairy-free, I skip the Parmesan or use a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I keep the greens and dressing separate to prevent sogginess. The roasted sweet potatoes and chickpeas can be reheated in the oven at 350°F for about 10 minutes to bring back their crispiness. The vinaigrette stays fresh for up to a week when refrigerated.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, I sometimes use baby red or Yukon gold potatoes for a different flavor and texture.

Is there a substitute for za’atar?

If I don’t have za’atar, I mix oregano, thyme, sesame seeds, and a pinch of sumac for a similar flavor.

Can I make this salad ahead of time?

Yes, I roast the vegetables in advance and assemble the salad right before serving to keep everything fresh.

What’s the best green to use?

I love using arugula for its peppery bite, but spinach or baby kale also work beautifully.

How spicy is the buffalo-style hot sauce?

It depends on the brand—I adjust the amount to suit how much heat I want.

Can I make the pesto vinaigrette ahead of time?

Yes, it keeps well in the fridge for up to a week and tastes even better as the flavors meld.

What kind of chickpeas work best?

I use canned chickpeas for convenience, but I sometimes cook dried chickpeas from scratch for extra texture.

Can I serve this salad warm or cold?

Yes, it’s delicious either way. I like it slightly warm because the flavors blend beautifully with the dressing.

Can I use store-bought pesto?

Definitely. I often use good-quality store-bought pesto when I want to save time.

How can I make this salad vegan?

I simply skip the Parmesan cheese or use a dairy-free alternative, and the salad remains fully vegan.

Conclusion

I love how this Chickpea and Sweet Potato Salad brings together roasted vegetables, fresh greens, and bold, zesty flavors. The combination of buffalo sauce and pesto vinaigrette makes it stand out from typical salads, offering the perfect balance of spicy, savory, and sweet. It’s a nutritious, versatile dish that’s just as delicious for lunch as it is for dinner.

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