Maple-Spiced Roasted Sweet Potato and Chickpea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant roasted sweet potato and chickpea salad with a sweet and warm maple-spice dressing, perfect for a nourishing vegetarian meal or side. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs divided olive oil, ground cinnamon, ground cumin 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, flipping halfway through, until tender and caramelized.
  3. Step 3: In the same bowl, toss 1 can drained and rinsed chickpeas with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chickpeas to the baking sheet with the sweet potatoes during the last 10 minutes of roasting to crisp slightly.
  4. Step 4: Meanwhile, whisk together 2 tbsp maple syrup and 2 tbsp fresh lemon juice in a small bowl.
  5. Step 5: In a large serving bowl, combine 4 cups baby spinach, the roasted sweet potatoes, and chickpeas. Drizzle with the maple-lemon dressing and toss gently to combine.
  6. Step 6: Sprinkle 1/4 cup toasted pumpkin seeds over the salad before serving warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Maple-Spiced Roasted Sweet Potato and Chickpea Salad take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Spiced Roasted Sweet Potato and Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Maple-Spiced Roasted Sweet Potato and Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Spiced Roasted Sweet Potato and Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Maple-Spiced Roasted Sweet Potato and Chickpea Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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