Chickpea & Sweet Potato Salad

chickpea sweet potato salad and lemons


I could probably eat this salad every single day and not get bored of it. I love it so much. This was one of the first recipes on my site way back in 2014 so I have updated some photos and given it a facelift from the original recipe (i.e. added more veg) but it is just as delicious!

Give it a try!

Lemon, sweet potatoes, chickpeas… you can’t go wrong. 

I usually make this salad as a side and pair with chicken, but you could also serve this as a main vegetarian dish. I love that it has complex carbs from the sweet potatoes and chickpeas, as well as some protein from the chickpeas and seeds. It even has veggies! 

It makes a great potluck dish too!

chickpea sweet potato salad and lemons 

Below is my old photo of the dish from 2014! I still love it, aside from the quality being a little grainy. I hope you give this recipe a try! It really is amazing. 

The only differences between the recipe in the image below was the spicing (I added smoked paprika, cumin, and chicken spice to the sweet potatoes), and the fact that there is no spinach, only about 1/2 cup chopped parsley. I love the addition of some green veg so that it rounds out the meal!


chickpea sweet potato salad on wood board

Chickpea & Sweet Potato Salad

Print Recipe
Serves: 6 Cooking Time: 20-30 min


  • 2 medium sweet potatoes, diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can chickpeas, drained and rinsed (about 2 cups)
  • 1/2 a medium sized purple onion, diced finely and/or pickled
  • 3 cups chopped spinach or kale
  • 1/2 cup chopped parsley (optional)

  • Topping:
  • zest of 1 lemon
  • juice of 1/2 a lemon (or to taste)
  • salt and pepper to taste
  • 1 tablespoon sesame seeds
  • 1 -2 tablespoons roasted sunflower seeds



Preheat the oven to 425 degrees F. Place sweet potato on baking sheet and toss with olive oil, cumin, salt, and pepper.


Roast for ~20-30 minutes until beginning to caramelize, tossing half way through. Set aside to cool slightly.


Meanwhile, drain and rinse the chickpeas. Place in a large bowl and add purple onion, spinach, and parsley.


Add the sweet potato (it doesn't have to cool down all the way) to the chickpeas, along with the lemon zest, lemon juice, and seeds.


Stir until well combined, and adjust seasoning to your taste.


Serve warm or at room temperature.

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