Chickpea Sweet Potato Salad

Chickpea Sweet Potato Salad is a hearty fall salad with roasted sweet potatoes, chickpeas, kale, and a maple Dijon vinaigrette.

5 from 1 vote

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Course: Lunch, Main Course, Salad

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 413kcal

Author: Lindsey Janeiro, RD

Preheat the oven to 425°F and set aside a sheet pan.
Add the cubed sweet potatoes, chickpeas, and chopped red onion to the sheet pan. Drizzle with olive oil and sprinkle with the garlic powder, dried thyme, smoked paprika, and cumin. Toss to coat and spread everything out in a single layer.
3 cups sweet potatoes, 1 can chickpeas, 1 medium red onion, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin
Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized on the edges.
While the vegetables roast, add the apple cider vinegar, Dijon mustard, maple syrup, olive oil, and dried thyme to the bottom of a large bowl and whisk together.
3 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 1.5 tablespoon maple syrup, 1 tablespoon olive oil, 1/2 teaspoon dried thyme
Add the chopped kale to the bowl with the dressing. Massage the kale with your hands for 1 to 2 minutes, until it softens and turns a deeper green.
4 cups packed kale
Let the roasted vegetables cool for a few minutes, then add them and the chicken to the bowl with the kale.
2 cups cooked chicken breast
Serve right away, or divide the salad into four containers for easy grab-and-go lunches. Enjoy!