AuthorJillian
RatingDifficultyBeginner

Honey mustard lovers, are you searching for a flavorful and filling plant-based salad? Give this vegan and gluten free sweet potato and chickpea salad a try. It's packed with healthy fats, plant-protein, and fiber fueled! This salad with leave you and your family feeling nourished and satisfied.

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sweet potato and chickpea salad
Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
Sweet Potato & Chickpeas
Vegan "Honey Mustard" Dressing
Salad Toppings
Sweet Potato & Chickpea Salad with "Honey Mustard" Dressing
1

Preheat the oven to 425. Prep your baking sheet with aluminum foil or parchment paper. Then, prepare your spice blend by mixing the garlic powder, chili powder, paprika, and cumin together. Set aside.

2

Chop your sweet potato and lay the slices them onto the baking sheet. Rinse and drain one can of chickpeas and evenly distribute them onto the baking sheet. Drizzle with olive oil and season with the spice blend from step one. Use tongs to toss them so they are evenly coated with oil and spices. Season with salt and pepper.

3

Bake for 15 minutes, remove from the oven and toss with tongs, then return to the oven for another 10-15 minutes or until the sweet potatoes are browned and the chickpeas are crisp.

4

While the sweet potatoes and chickpeas bake, prepare your romaine, sliced onion, and chopped cucumber. Arrange onto 4 bowls.

5

In a small bowl, mix the dijon mustard, garlic powder, and maple syrup to make the vegan "honey mustard" dressing.

6

Allow the sweet potatoes and chickpeas to cool before serving them on top of the salad and drizzling each bowl with honey mustard. Top with pumpkin and sunflower seeds.

Ingredients

Sweet Potato & Chickpeas
Vegan "Honey Mustard" Dressing
Salad Toppings

Directions

Sweet Potato & Chickpea Salad with "Honey Mustard" Dressing
1

Preheat the oven to 425. Prep your baking sheet with aluminum foil or parchment paper. Then, prepare your spice blend by mixing the garlic powder, chili powder, paprika, and cumin together. Set aside.

2

Chop your sweet potato and lay the slices them onto the baking sheet. Rinse and drain one can of chickpeas and evenly distribute them onto the baking sheet. Drizzle with olive oil and season with the spice blend from step one. Use tongs to toss them so they are evenly coated with oil and spices. Season with salt and pepper.

3

Bake for 15 minutes, remove from the oven and toss with tongs, then return to the oven for another 10-15 minutes or until the sweet potatoes are browned and the chickpeas are crisp.

4

While the sweet potatoes and chickpeas bake, prepare your romaine, sliced onion, and chopped cucumber. Arrange onto 4 bowls.

5

In a small bowl, mix the dijon mustard, garlic powder, and maple syrup to make the vegan "honey mustard" dressing.

6

Allow the sweet potatoes and chickpeas to cool before serving them on top of the salad and drizzling each bowl with honey mustard. Top with pumpkin and sunflower seeds.

Sweet Potato & Chickpea Salad with “Honey Mustard” Dressing