Roasted sweet potato and chickpea salad

A vegan-friendly meal that’s healthy and delicious!

While I am happy to eat as an omnivore, I suffer from ‘meaty menu fatigue’ at least once or twice each week and can’t wait to switch things up with some tasty vegetarian or vegan fare. This recipe is one of my go-tos as it’s easy to prepare, inexpensive, and incredibly delicious. Whether you serve it as a main or side dish, it’s sure to be appreciated by all. One last tip: this is a fantastic picnic or potluck offering as it is fine to keep unrefrigerated for several hours before serving. Note: I first created this recipe for Ottawa At Home magazine, where I have served as food editor for many years.

Ingredients

Salad:

• 2 large sweet potatoes
• 1 large cooking onion
• 1 can (540 mL / 19 oz) chickpeas
• 2 tablespoons (30 mL) olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon flaked salt

Dressing:

• 1 teaspoon ground cumin
• Pinch chili powder
• 2 tablespoons (30 mL) honey
• 1 clove garlic, finely minced
• 1/2 teaspoon Dijon
• 2 tablespoons (30 mL) freshly squeezed lime juice
• 1/2 teaspoon each kosher salt and freshly ground black pepper, or to taste
• 1/4 cup (60 mL) olive or vegetable oil

Garnishes:

• 1/2 cup (8 g) chopped coriander leaves
• 1/2 cup (60 g) pepitas (green pumpkin seeds)

Method

• Preheat oven to 400F. 
• Peel sweet potatoes and chop into 3/4 inch (2 cm) pieces. Place on a large, parchment-lined rimmed baking sheet. Peel and chop onion into 1/2 inch (1.25 cm) pieces. Scatter over sweet potatoes.
• Drain and thoroughly rinse chickpeas; drain again. Scatter over vegetables then drizzle the mixture with the oil, using your hands to toss until evenly coated. Sprinkle the garlic, smoked paprika and salt over top.
• Place in preheated oven and roast for about 25 – 30 min, stirring once half way through, until potatoes are tender but not mushy and the onions are starting to caramelize.
• While vegetables roast, make the dressing. Combine the cumin, chili powder, honey, garlic, Dijon, lime juice, salt and pepper in a medium bowl and mix well with a whisk or stick blender. Slowly drizzle in the vegetable oil, whisking or blending constantly to emulsify.
• Put cooked vegetables in a large bowl. While they are still warm, drizzle half the dressing over top and toss very gently to combine. Add more dressing as needed so the vegetables are thoroughly coated but not drowning in dressing.
• Let sit at room temperature up to two hours before serving, or refrigerate for longer storage (up to 4 days.)
• Toss gently, adding any remaining dressing if needed. Sprinkle coriander and pepitas on top and serve.  

Serves 3-4 as a main or 6-8 as a side dish; recipe can easily be doubled.