2 min read

Sweet Potato and Chickpea Salad

Sweet Potato and Chickpea Salad
Sweet potato and chickpea salad

Indulge in the exquisite flavours of this Moroccan-inspired roasted sweet potato and chickpea salad. Fragrant, savoury spices intertwine harmoniously with the tender roasted pumpkin and crunchy chickpeas, creating a culinary masterpiece.

The medley of vibrant colours isn't just a treat for your taste buds but also a feast for the eyes.

I garnished this with a Savoury Tuile Biscuit.


  • 1 sweet potato, cut into batons
  • 1/2 can chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon salt
  • Qty of kale leaves or leafy salad greens
  • 1/2 avocado, diced
  • Qty feta cheese


  • Put the sweet potato and chickpeas in a bowl and add the olive oil, sesame seeds, paprika, garlic powder, cumin, chili flakes and salt. Mix it all together to fully coat.
  • Transfer to a roasting tray and roast in a hot oven (200 degrees Celsius / 400 degrees Fahrenheit) until soft and golden.
  • Break the kale into smaller pieces. Rub in some of the vinaigrette dressing to soften and flavour the leaves.
  • Mix together the salad components, adding in some more dressing. Alternatively you can  layer them up intentionally to create a fine dining style entrée salad and drizzle over a little vinaigrette.

Vinaigrette Dressing


  • 1 teaspoon apple cider vinegar
  • 3 teaspoons vegetable oil
  • 1 teaspoon seeded mustard
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Chopped parsley
  • Pinch of salt


  • Add all the ingredients to a small bowl.
  • Whisk together until it has all come together and is shiny in appearance.
  • Use as needed to dress your salads.