This hearty and filling salad topped with roasted sweet potatoes, crispy chickpeas, and drizzled with vegan honey mustard, is perfect any time of year. It is a great option for lunch or dinner and so easy to assemble.
Why This Salad Is Healthy
This sweet potato and chickpea salad is loaded with fiber-filled plant-based ingredients that are healthy for you and taste delicious. Chickpeas are a great source of plant-protein. Sweet potatoes are a wonderful complex carb that is loaded with a ton of nutrients. Together, along with the seeds on top, this healthy plant-based salad is loaded with healthy fats, carbs, protein, and fiber! These are all of the important boxes I try to check when developing a healthy vegan and gluten-free meal.
What You Need
- Chickpeas: I use canned chickpeas, then rise and drain them of excess water
- Sweet Potatoes: You may peel the sweet potatoes or leave the skin on. Chop them into bite-sized cubes or fry shapes.
- Olive or Avocado Oil: Either of these healthy plant-based oils are great in this recipe. We use it to drizzle over the chickpeas and sweet potatoes before roasting.
- Seasonings: The spices we will use on the sweet potatoes and chickpeas are garlic powder, chili powder, paprika, cumin, salt and pepper.
- Honey Mustard: In this recipe, we create a vegan honey-mustard by swapping the honey for maple syrup. If you are not vegan, you can use honey for the honey mustard dressing. You will also need dijon mustard for the vegan honey mustard dressing.
- Other Toppings: I like to add seeds like pumpkin and sunflower seeds to any of my salads for added protein, healthy fats, and fiber.
- Veggies: The veggies we use in this healthy vegan honey mustard salad is greens of your choice (I used romaine lettuce), red onion, and cucumber.
Roasting The Chickpeas and Sweet Potatoes
This recipe starts by roasting your chickpeas and sweet potatoes in the oven. The steps are simple! Place the chopped sweet potatoes and chickpeas onto a baking sheet lined with parchment paper. Drizzle them with olive oil and season with the garlic powder, chili powder, paprika, cumin, salt and pepper. Bake until crisp and use to top over the vegan honey mustard salad.
Can I Air Fry The Sweet Potatoes and Chickpeas?
Yes, if you don't want to oven-roast the sweet potatoes and chickpeas. You may toss the chickpeas and sweet potatoes in a bowl with olive oil and spices and then cook in the air fryer on 375 for about 15 minutes or until golden and crisp.
Vegan Honey Mustard Dressing
You will want to drizzle this vegan honey mustard on anything! It's a delicious dipping sauce for any of your favorite vegan treats like french fries, vegan "chicken" tenders, and of course - it's a great salad dressing! Follow these super simple and easy steps below!
To make the vegan honey mustard, add the dijon mustard, maple syrup (use honey if you're not vegan or plant-based), and garlic powder into a small bowl and mix until creamy. Set aside until ready to dress your salad.
Assembling The Vegan Honey Mustard Salad with Chickpeas and Sweet Potatoes
Add your greens to a shallow bowl. Top with chopped red onion, cucumbers, and option to add sunflower and/or pumpkin seeds. Add the roasted chickpeas and sweet potatoes on top. Drizzle with the vegan honey mustard, and enjoy!
Storing The Vegan Honey Mustard Dressing
If you have leftover vegan honey mustard dressing, simply store it in a small container for 3-5 days in the fridge.
Storing The Roasted Sweet Potatoes and Chickpeas
If you have leftover roasted sweet potatoes and chickpeas, place them in an airtight container and store in the fridge for 3-4 days. I like to crisp them up in a toaster oven or air fryer to reheat.
Sweet Potato & Chickpea Salad with "Honey Mustard" Dressing
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.
Minchi says
I just made this and it's so delicious with minimal effort. This is now one of my top favorite recipes from you along with your Creamy Coconut Rice with Chickpeas recipe! Thank you both for all the entertaining videos and vibrant recipes!??
Jillian says
This made my heart so happy to read! Thanks for trying my recipes!