Pumpkin-Spiced Roasted Chickpea and Sweet Potato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty roasted sweet potato and spiced chickpea salad with pumpkin-inspired flavors perfect for fall gatherings. This american-inspired halloween (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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: In a small bowl, whisk together 1 tbsp maple syrup and 2 tbsp fresh lemon juice to create a light dressing.
  4. 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.

Frequently asked questions

How long does Pumpkin-Spiced Roasted Chickpea and Sweet Potato 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 Pumpkin-Spiced Roasted Chickpea and Sweet Potato 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 sweet potatoes from drying out.

Can I substitute ingredients in Pumpkin-Spiced Roasted Chickpea and Sweet Potato 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 Pumpkin-Spiced Roasted Chickpea and Sweet Potato 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 Pumpkin-Spiced Roasted Chickpea and Sweet Potato 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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