How do I get the most flavor from the spices in this recipe?

For maximum aroma and depth, place the whole cumin and black pepper on a small skillet and roast them until they darken, then grind them to a smooth powder in a spice or coffee grinder.

Can I prepare parts of this Roasted Sweet Potato and Chickpea Salad ahead of time?

Yes, you can peel and cube the sweet potatoes, roast them, and grind the spices in advance. Store these components separately and combine with the remaining ingredients just before serving.

What kind of oil is best for roasting the sweet potatoes and for the dressing?

The recipe calls for 5 tablespoons of oil total, with 3 tablespoons used for roasting. A neutral oil like olive oil or avocado oil would be suitable for both roasting the sweet potatoes and for the dressing.

How should I store any leftover Roasted Sweet Potato and Chickpea Salad?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The texture of the sweet potatoes may soften slightly upon refrigeration.

What's the best way to cube the sweet potatoes for even cooking?

Peel and cube the sweet potatoes into roughly 1-inch pieces. This ensures they cook evenly and become soft and lightly crisped in the oven within about 20 minutes.

8.3K Views 13 years ago

Roasted Sweet Potato and Chickpea Salad
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant Roasted Sweet Potato and Chickpea Salad, featuring tender orange sweet potato cubes, golden chickpeas, finely diced red onion, and fresh green cilantro, served in a bowl.

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Ingredients You Need for Roasted Sweet Potato and Chickpea Salad [Vegan]

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

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How to Prepare Roasted Sweet Potato and Chickpea Salad [Vegan]

Peel and cube the sweet potatoes.
Heat the oven to 350 degrees
Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
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.
Remove the sweet potatoes and place in a mixing bowl.
Add in the chickpeas, red onions and the powdered spices and toss well.
Add in the remaining oil and lemon juice and mix well.
Mix in the cilantro and serve immediately.