As with everything in life, I have added my embellishments. The biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later. In fact, this allows the flavors to deepen.

Roasted Sweet Potato and Chickpea Salad [Vegan]

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Cooking Time



  •  2 large sweet potatoes (about 11/2 pounds)
  • 5 tablespoon oil
  • 2 teaspoons whole cumin
  • ½ teaspoon freshly ground black pepper
  • ½ cup cooked chickpeas
  • 1 red onion, cut into a fine dice
  • 1-2 lemons (about 5 tablespoons juice)
  • 2 tablespoons chopped cilantro


  1. Peel and cube the sweet potatoes.
  2. Heat the oven to 350 degrees
  3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
  4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
  5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.
  6. Remove the sweet potatoes and place in a mixing bowl.
  7. Add in the chickpeas, red onions and the powdered spices and toss well.
  8. Add in the remaining oil and lemon juice and mix well.
  9. Mix in the cilantro and serve immediately.


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