Sweet Potato Salad with Chickpeas at the Table

A bowl of sweet potato salad topped with tahini dressing with serving spoons on the side.

Prepare your taste buds for a fn explosion of fall flavor! This Sweet Potato Salad with Chickpeas is like a symphony of deliciousness in every bite. Imagine tender sweet potatoes, crisp apples, hearty chickpeas, crunchy walnuts, silky goat cheese, and zesty cranberries all mingling with fresh greens, topped off with a luscious tahini dressing. It’s not just a meal; it’s a culinary masterpiece that’ll have you savoring every moment. Get ready to treat yourself to a plateful of autumn perfection!

What is Sweet Potato Salad Made Of?

This recipe consists of three different components – the roasted sweet potatoes, salad combination, and dressing – for an explosion of tastes and textures unlike anything else!

Roasted Sweet Potatoes

Sweet Potatoes – Cut your sweet potatoes into cubes, and roast them until they’re crisp on the outside and tender in the center.
Olive Oil – This enhances their flavor and helps them roast.
Maple Syrup – Used to enhance their natural sweetness.
Salt and Black Pepper – Adjust to taste.

Salad

Mixed Greens – Use arugula, spinach, massaged kale, or whatever you like finest!
Green Apples – We love the slight tartness of Granny Smith apples, but if you prefer a slightly sweeter option red apples such as Fuji, Gala, or Honey Crisp also taste great.
Red Onion – Sliced thinly and used to add a tangy flavor and a bit of crunch.
Chickpeas – Be sure to rinse and drain them first!
Walnuts – These add extra texture, nutty flavor, and a boost of healthy fats.
Goat Cheese – Technically optional, the silky consistency and tangy taste pair fabulously with the rest of the ingredients.
Dried Cranberries – Sub fresh cranberries or raisins, if preferred.

Dressing

Tahini – This forms the base of the dressing, adding a rich, nutty taste.
Extra Virgin Olive Oil – Used to thin out the tahini without diluting its flavor.
Lemon Juice – Freshly squeezed is finest! The acidity helps balance out some of the bitterness of the tahini.
Pomegranate Molasses – A staple ingredient in Middle Eastern cooking, pomegranate molasses has a sweet, fruity flavor we adore.
Water – Use as little or as much as needed until your desired consistency is achieved.

Raw sweet potato cubes in an air fryer basket.

Cooked sweet potato cubes in an air fryer basket.

Flavor Variations

Get ready to unleash your culinary creativity because this warm sweet potato salad recipe is a canvas for endless tasty possibilities! Here are some of our go-to ways to give it a flavorful twist:

Adding Protein. Make this recipe a complete meal by topping it off with cooked chicken, shrimp, or beef!
Including Extra Veggies. Use whatever veggies you have on hand for extra volume and flavor. For instance, roasted Brussels sprouts, cauliflower, mushrooms, and pickled onions all taste great.
Mixing Up the Cheese. Replace the goat cheese with feta, parmesan, a vegan cheese. Or, make your salad dairy-free, and include avocado instead!
Swapping Out the Nuts. Not a fan of walnuts? Use pecans, almonds, pepitas, cashews, or sunflower seeds instead.
Adding Grains. Make your salad even more filling with grains like wild rice, quinoa, or bulgur wheat.
Using a Different Dressing. Play with different flavor combinations, and match any from-scratch or store-bought dressings you like finest. A silky chipotle dressing would taste incredible!

Close view of an undressed sweet potato salad with chickpeas in a bowl with golden serving spoons.

Tips for the Finest Salad

Chop the sweet potatoes evenly. This will help ensure they cook thoroughly and evenly.
Allow the sweet potatoes to cool. Prepare your potatoes in advance, and set them aside to cool before adding them to the salad. If they’re piping hot, they’ll cause the greens to wilt.
Dress the salad just before serving. The longer the dressing sits on a salad, the soggier the ingredients get. So, to keep your sweet potato salad fresh, dress it, and toss the ingredients right before you eat.

Serving Suggestions

This healthy sweet potato salad is a superstar that can shine solo as a satisfying meal or be the standout sidekick when paired with a turkey caprese sandwich, chickpea chicken salad, simple butternut squash soup, or Egyptian lentil soup.

Or, serve it as an appetizer with main courses such as cooked whole chicken, parmesan chicken tenders, or slow cooker beef brisket.

A sweet potato salad with chickpeas being tossed with tahini dressing.

Common Questions About This Sweet Potato Salad Recipe

Can I serve this salad warm or cold?

Both work! It’s fantastic warm when the sweet potatoes are freshly roasted, but it’s just as tasty cold straight from the fridge. Either way, the flavors stay bold and bright.

Is this salad good for meal prep?

Absolutely! It holds up well in the fridge for a few days, making it a great grab-and-go lunch. Just store the dressing separately if you want to keep things extra fresh.

Can I add grains to bulk it up?

For sure! Quinoa, farro, or couscous all make great additions if you want to stretch the salad even further. Bonus: you’ll get an extra boost of texture and nutrition.

What herbs go well in this salad?

Fresh parsley, cilantro, or mint can brighten things up beautifully!

A gold serving spoon sinking into a bowl of sweet potato salad dressed with tahini dressing.

More Hearty Salad Recipes

A bowl of sweet potato salad with chickpeas topped with tahini dressing.

the Ayyem kitchenServings: 4 servings

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Enjoy the flavors of fall with this simple, flavorful sweet potato salad with chickpeas for a nutritious main course, side dish, or appetizer! Email

Ingredients

For the Roasted Sweet Potatoes:

3 cups 1 large sweet potatosweet potato, cut into 1-inch cubes
3 Tablespoons olive oil
2 Tablespoons maple syrup
Salt to taste
Black pepper to taste

For the Salad:

6 cups mixed greens
1 large green apple thinly sliced
½ cup red onion sliced
1 15 ounce canned chickpeas, rinsed and drained
½ cup toasted walnuts or pecans
1/2 cup dried cranberries
½ cup goat cheese crumbled

For the Dressing:

2 Tablespoons tahini
¼ cup extra virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon pomegranate molasses
1-2 Tablespoons water to thin out

Instructions

Roast the Sweet Potatoes:

Preheat the air fryer to 350 degrees Fahrenheit (175 degrees Celsius).
In a large mixing bowl, toss the 1-inch cubed sweet potato with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, and season with salt and pepper to taste.3 cups 1 large sweet potatosweet potato, cut into 1-inch cubes, 3 Tablespoons olive oil, 2 Tablespoons maple syrup, Salt to taste, Black pepper to taste
Place the seasoned sweet potatoes in the air fryer basket, and cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking. The sweet potatoes should be tender and slightly caramelized.
Remove from the air fryer, and set aside to cool.

Prepare the Salad:

In a large salad bowl, combine the mixed greens, sliced green apple, sliced red onion, rinsed and drained chickpeas, toasted walnuts or pecans, dried cranberries, and crumbled goat cheese.6 cups mixed greens, 1 large green apple, ½ cup red onion, 1 15 ounce canned chickpeas, rinsed and drained, ½ cup toasted walnuts or pecans, 1/2 cup dried cranberries, ½ cup goat cheese

Prepare the Dressing:

In a separate bowl, whisk together 2 tablespoons of tahini, ¼ cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 tablespoon of pomegranate molasses.2 Tablespoons tahini, ¼ cup extra virgin olive oil, 2 Tablespoons fresh lemon juice, 1 Tablespoon pomegranate molasses
Add 1-2 tablespoons of water to the dressing to achieve the desired consistency. Adjust the water to make the dressing as thick or thin as you like.1-2 Tablespoons water