Pumpkin-Spiced Roasted Chickpea and Sweet Potato Salad

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty roasted sweet potato and spiced chickpea salad with pumpkin-inspired flavors perfect for fall gatherings. This American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 American cuisine 320 cal/serving

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Ingredients

2 medium (about 600g), peeled and cubed into 1-inch pieces sweet potatoes
1 can (15 oz), drained and rinsed canned chickpeas
3 tbsp olive oil
1 tbsp pumpkin pie spice
1 tsp salt
1/2 tsp black pepper
4 cups baby spinach
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
1 tbsp maple syrup
2 tbsp fresh lemon juice
1/2 tsp garlic powder

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and cubed sweet potatoes along with 1 can drained chickpeas, 3 tbsp olive oil, 1 tbsp pumpkin pie spice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until everything is evenly coated.
Step 2: Spread the mixture on a large baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and edges start to caramelize.
Step 3: In a small bowl, whisk together 1 tbsp maple syrup and 2 tbsp fresh lemon juice to create a light dressing.
Step 4: Transfer the roasted sweet potatoes and chickpeas to a large serving bowl. Add 4 cups baby spinach, 1/4 cup dried cranberries, and 1/4 cup toasted pumpkin seeds, then drizzle the maple-lemon dressing over the salad and toss gently to combine.