Roasted No-Salt Sweet Potato and Chickpea Salad

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

A hearty roasted sweet potato and chickpea salad dressed with lemon and olive oil, perfect for a nutritious, no-added-salt meal. This Mediterranean-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs sweet potatoes, canned chickpeas, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 425°F. On a baking sheet, toss 2 medium peeled and cubed sweet potatoes (about 1 lb) with 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp smoked paprika until evenly coated. Spread out in a single layer.
  2. Step 2: Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly browned on the edges.
  3. Step 3: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas with the roasted sweet potatoes. Add 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley, and 1/2 tsp black pepper. Toss gently to combine.
  4. Step 4: Adjust seasoning with a little more lemon juice or black pepper if desired, then serve warm or at room temperature.

Frequently asked questions

How long does Roasted No-Salt 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 Roasted No-Salt 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 sweet potatoes from drying out.

Can I substitute ingredients in Roasted No-Salt 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 Roasted No-Salt 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 Roasted No-Salt Sweet Potato and Chickpea Salad vegan?

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

Related recipes