Twelve-Spice Roasted Sweet Potato and Chickpea Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant salad combining roasted sweet potatoes and chickpeas with a twelve-spice dressing for a warm, comforting texture and flavor. This Mediterranean-inspired New Year's recipe (vegetarian), ready in about 45 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 350 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.

Ingredients

• 3 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 1.5 cups, drained and rinsed canned chickpeas
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 tsp paprika
• 1 tsp salt
• 4 cups baby spinach leaves
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 cup toasted pumpkin seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled and cubed sweet potatoes and 1.5 cups drained chickpeas with 3 tbsp olive oil, 1 tsp salt, and the twelve-spice blend made from 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, 1/4 tsp ground nutmeg, and 1 tsp paprika until everything is evenly coated.
2. Step 2: Spread the mixture on a baking sheet in a single layer and roast for 30 minutes, stirring halfway through until sweet potatoes are tender and chickpeas are crisp on edges.
3. Step 3: Meanwhile, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp honey in a small bowl to make a dressing.
4. Step 4: In a large salad bowl, combine 4 cups fresh baby spinach leaves with the roasted sweet potato and chickpea mixture. Drizzle with the lemon-honey dressing and toss gently.
5. Step 5: Sprinkle 1/4 cup toasted pumpkin seeds over the top for crunch and serve immediately while warm.