Sweet Potato Chickpea Salad Recipe
This hearty, Moroccan-inspired, Sweet Potato Salad with kale and chickpeas is full of delicious flavor and incredibly simple and easy to make - with only 20 minutes of actual hands-on time!
How to Make the Best Sweet Potato Chickpea Salad
This Moroccan-inspired sweet potato chickpea salad is a celebration of warm spices, hearty ingredients, and vibrant colors. The combination of roasted sweet potatoes with their caramelized edges, protein-rich chickpeas, and tender massaged kale creates a dish that’s as satisfying as it is nutritious. The dressing—infused with cumin, cinnamon, and a touch of cayenne—brings all the flavors together with a subtle warmth that’s perfect for fall and winter meals.
What makes this salad so special is its versatility. Serve it warm right out of the oven for a cozy dinner, or let it come to room temperature for a fantastic potluck dish. The flavors actually improve as they meld together, making this an ideal meal prep option for busy weekdays. The massaged kale adds a fresh, slightly bitter contrast to the sweet potatoes, while the orange zest brightens everything up.
Whether you’re looking for a hearty vegan main course or a stunning side dish for your next gathering, this sweet potato chickpea salad delivers on every level. It’s proof that healthy eating doesn’t have to be boring—just a few simple techniques and quality ingredients can create something truly memorable.
Sweet Potato Chickpea Salad
This hearty, Moroccan-inspired, Sweet Potato Salad with kale and chickpeas is full of delicious flavor and incredibly simple and easy to make - with only 20 minutes of actual hands-on time!
Ingredients
Roasted Sweet Potatoes
Chickpea Salad
Kale Ribbons
Instructions
Roast the Sweet Potatoes
- Preheat oven to 425°F.
- Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well.
- Spread the yams out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don't want them overly soft.
Prepare the Chickpea Mixture
- Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.
Prepare the Kale
- To create the lacinato kale ribbons, remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a 'slaw.'
- Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy.
- For an extra lovely touch, add 1–2 teaspoons orange zest and massage this in too.
Assemble
- When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl and season the salad with salt and pepper to taste.
- Serve this over massaged lacinato kale ribbons.
Notes
- Salad will keep 3-4 days in the fridge (keep the kale slaw separate).
- You can use sweet potatoes with or without the skin—both work great.
- For a nut-free option, skip any optional nut toppings. For added crunch, consider toasted pumpkin seeds.
