top down view of sweet potato chickpea salad with crispy shallots and tahini dressing with items surrounding.

Healthy and nourishing, this Roasted Sweet Potato Salad with chickpeas, crispy shallots and creamy tahini dressing will be a new favorite!


  • 1 large sweet potato, diced
  • 1 can (14oz) chickpeas, drained and rinsed
  • 1 large shallot, sliced
  • 2 tablespoons olive oil, divided
  • pinch garlic powder
  • pinch chili, chipotle or smoked paprika powder
  • pinch pink salt
  • 6 oz. leafy greens of choice (I used baby kale)
  • 2 tablespoons pepitas (pumpkin seeds)

Simple Lemon Tahini Dressing

  • 3 tablespoons tahini
  • juice of 1/2 medium lemon
  • 23 tablespoons water, + more as needed
  • pink salt, to taste


Preheat oven to 400F.

Roast: Place sweet potato and chickpeas on a large rimmed baking sheet lined with a silpat, parchment paper or lightly greased. Drizzle with oil, toss to coat. Sprinkle a few dashes of salt, garlic and chili powder of choice over top. Place in the oven and roast for about 25 – 30 min, stirring once halfway through, potatoes will be ready when they are fork tender. Ovens vary so your cooking time may be more or less.

Crispy shallots: Heat remaining oil in a small/medium pan over medium heat, add shallots and cook for about 5 minutes stirring frequently. Lower heat to medium low and cook the shallots until nicely browned, about another 5 – 10 minutes. Once browned to your liking, remove from pan and set aside on a paper towel lined plate (if you leave them in the pan to cool, they may cook a bit more (possibly overcook) since the pan will still be hot). Sprinkle with a little salt and pepper if you like.

Dressing: Place the dressing ingredients in a small bowl, mix well and add more water as needed to thin. Set aside.

Serve: Add leafy greens to serving dish/plate, top with 1/2 of the roasted sweet potatoes and chickpeas along with 1/2 of the crispy shallots. Add a sprinkle of pepitas over top and drizzle with 1/2 of the dressing. Add a squeeze of the remaining lemon half over to if you like!

Serves 2

Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days in a covered container.


If you don’t want to cook the shallots, simply add them to the roasting pan with the sweet potato and chickpeas when roasting.

Change up the dressing using this Tahini-Miso Dressing or Creamy Ranch Hemp Dressing.

Keywords: roasted sweet potato salad