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sweet potato and chickpea salad

Sweet Potato & Chickpea Salad with "Honey Mustard" Dressing

Jillian Glenn
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.
4.41 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 283 kcal

Ingredients
  

Sweet Potato & Chickpeas

  • 1 large sweet potato, sliced into fries or cubes
  • 1 can of chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • salt and pepper

Vegan "Honey Mustard" Dressing

  • 4 tablespoon dijon mustard
  • ½ teaspoon garlic powder
  • 2 tablespoon maple syrup or honey (if not vegan)

Salad Toppings

  • 2 tablespoon pumpkin seeds
  • 2 tablespoon sunflower seeds
  • 4 cup chopped romaine or greens of choice
  • ¼ cup sliced red onion
  • ½ cup chopped cucumber

Instructions
 

Sweet Potato & Chickpea Salad with "Honey Mustard" Dressing

  • 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.
  • 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.
  • 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.
  • While the sweet potatoes and chickpeas bake, prepare your romaine, sliced onion, and chopped cucumber. Arrange onto 4 bowls.
  • In a small bowl, mix the dijon mustard, garlic powder, and maple syrup to make the vegan "honey mustard" dressing.
  • 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.

Nutrition

Calories: 283kcalCarbohydrates: 40gProtein: 10gFat: 10g
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