Baked Cinnamon-Spiced Chickpea and Sweet Potato Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant salad of roasted sweet potatoes and cinnamon-spiced chickpeas on a bed of greens, dressed with a tangy citrus vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 40 minutes pairs sweet potato, canned chickpeas, drained and rinsed, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1-inch cubes sweet potato
• 1 1/2 cups canned chickpeas, drained and rinsed
• 3 tbsp extra virgin olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 2 tbsp orange juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 1 1/2 cups drained chickpeas with 3 tbsp extra virgin olive oil, 1 tsp ground cinnamon, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the sweet potatoes and chickpeas on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are slightly crispy.
3. Step 3: While roasting, whisk together 2 tbsp orange juice, 1 tbsp apple cider vinegar, 1 tsp honey, and 1 tsp Dijon mustard in a small bowl to create the vinaigrette.
4. Step 4: Arrange 4 cups mixed salad greens on a serving platter or individual plates. Top with the warm roasted sweet potatoes and chickpeas.
5. Step 5: Drizzle the citrus vinaigrette over the salad just before serving for a bright, balanced flavor.