Warm Chickpea and Sweet Potato Salad
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This easy Warm Chickpea and Sweet Potato Salad is a flavorful, nourishing dish that’s perfect for any meal. With its blend of warm spices, hearty chickpeas, and tender sweet potatoes, it’s a healthy, gluten-free, and vegan option that comes together in just 25 minutes!
Warm Chickpea Sweet Potato Salad Recipe
This warm chickpea and sweet potato salad is not only quick to make but packed with flavor and nutrients.
The tender sweet potatoes and hearty chickpeas pair perfectly with the warmth of cumin, turmeric, and cayenne, creating a satisfying and flavorful combination. The fresh parsley and lemon zest add a bright, zesty finish to balance the dish.
It’s versatile enough to serve as a side dish with roasted meats or as a filling, plant-based main. Plus, it works great as a light, healthy meal on its own!
Can I make this warm chickpea salad ahead of time?
Yes, you can prepare all the components ahead of time and assemble the salad. When you’re ready to serve, gently reheat the sweet potatoes before mixing everything together to keep the salad warm and flavorful.
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Is chickpea salad good for health?
Yes, chickpea salad is very good for health! Chickpeas, also known as Garbanzos, are a great source of plant-based protein, fiber, and essential vitamins and minerals like iron, folate, and magnesium.
When combined with fresh vegetables and heart-healthy fats (like olive oil), chickpea salad can provide a balanced, nutrient-dense meal that supports digestion, heart health, and overall well-being. Plus, it’s naturally gluten-free and can easily be made vegan.
Can I use dried herbs instead of fresh parsley?
Yes, you can substitute fresh parsley with dried parsley, but the fresh version adds more vibrant flavor and texture. Use 1-2 tsp of dried parsley as a replacement.
How to store warm chickpea salad
Store: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
Freeze: Freezing is not recommended for this salad, as the texture of the sweet potatoes and chickpeas can become mushy after thawing.
Reheat: If you prefer to enjoy the salad warm, reheat it gently in a skillet over medium heat or in the microwave. You can also serve it cold, straight from the fridge, as a refreshing option.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Warm Chickpea and Sweet Potato Salad
Ingredients
- 1 (425g / 15 oz) canned chickpeas / Garbanzos, drained
- 1-2 Tbsp extra virgin olive oil, or vegetable oil
- 1 medium sweet potato, peeled and chopped into small wedges
- Salt and pepper, to taste
- 2 tsp ground cumin
- ½ large red or brown onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 tsp lemon zest, from about one lemon
- 2 Tbsp lemon juice, about half a lemon
- 1 tsp ground turmeric
- Pinch cayenne pepper
- 1 large handful fresh parsley, roughly chopped
- 3 Tbsp toasted sesame seeds
Instructions
- Cook Sweet Potato: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped sweet potato until lightly browned, cooked through and fork tender.
- Season: Add the salt, pepper, and cumin and mix until the potato is seasoned. Transfer the cooked potato to a clean bowl and set aside.
- Sauté Onions & Garlic: In the same skillet, add the remaining 1 tablespoon of oil. Sauté diced red onion and minced garlic until translucent and lightly browned. Set aside.
- Combine Ingredients: In a large mixing bowl, combine chickpeas, sweet potato, onion, and garlic.
- Add Flavorings: Add lemon zest, lemon juice, turmeric, and cayenne pepper to the mixture.
- Finish Salad: Toss in parsley and toasted sesame seeds. Serve and enjoy!
This looks like the perfect comfort food for the upcoming Winter!! xoxo
Thanks Anthea! It will be the perfect winter salad indeed! x
This chickpea salad looks SO GOOD!! It’s everything I’d want in a salad 😉
Hi Sarah! Thanks so much, it’s really yummy and i hope you give it a go for yourself! xx
Sounds delicious! Question: when does the salt, pepper, and cumin mixture come in to play? It did not say in the recipe.
Hi Leah! The salt, pepper and cumin are added in step 2. in the recipe method. You add the spices to the sweet potatoes after they have cooked through xx
Haha, I remember when I was a vegetarian. I didn’t research recipes: all I had was cheesy fries and pasta. I felt like I wasn’t healthy enough so I went back to eating meat. Obviously I didn’t do enough research! Looking through all of your recipes, I think that maybe I really COULD be a vegetarian.
Oh there is so much to choose from and to create yourself, especially if you love all veggies! I also love making rice and pasta dishes and vegan pizza! Hope you enjoy the recipes Cathleen! xx
Love this recipe! Chickpeas are so versatile.
Thanks so much! Love using chickpeas, they are a great ingredients to use in vegan dishes and how great is hummus?! xx