Roasted Chickpea Salad

Kale topped with roasted chickpeas, roasted sweet potato, hemp hearts, chopped walnuts, shallots, and creamy balsamic dressing.

5 from 11 votes

The easiest, healthiest, and most delicious Roasted Chickpea Salad is gluten-free, and protein-rich, with an oil-free creamy dressing.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 521kcal

Author: Nisha Melvani

Ingredients

For the sweet potatoes:

2 medium sweet potatoes chopped into 1-inch pieces
Drizzle of olive oil or lemon juice or coconut aminos
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon chipotle powder
Salt to taste

For the chickpeas:

1 (15-ounce) can chickpeas drained and rinsed, or 1 ½ cups cooked
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon dried marjoram (optional)
¼ teaspoon allspice (optional)

For the dressing:

¼ cup balsamic vinegar
2 tablespoons Dijon mustard or whole-grain mustard
2 to 3 teaspoons maple syrup
1 medium shallot thinly sliced
1 small red chili pepper rib and seeds removed, minced
2 tablespoons water plus more as needed
1 tablespoon tahini plus more to taste

Other Ingredients:

8 loosely packed cups chopped kale
2 tablespoons hemp hearts (optional)
¼ cup chopped walnuts (optional)

Instructions

Preheat the oven to 400ºF.
For the sweet potatoes:
Either Roast: Transfer the sweet potato to a baking sheet. Add a drizzle of olive oil and the smoked paprika, garlic powder, chipotle powder, and salt to taste. Toss to coat evenly. Roast for about 25 minutes, or until golden and tender.
Or Boil: Transfer the chopped sweet potatoes to a medium saucepan with water to cover by about 2 inches high. Bring the water to a simmer over medium-high heat. Reduce the heat to low and simmer for about 15 minutes, or until the sweet potato is just fork tender (al dente). Drain and set aside to cool. Toss them in the spices and a drizzle of lemon juice or olive oil.
For the chickpeas:
Roast: Transfer the chickpeas to a large baking sheet. Toss them with a drizzle of olive oil (or coconut aminos, or lemon juice), cumin, garlic powder, onion powder, marjoram, allspice (if using), and salt to taste. Roast with the sweet potatoes for about 20 minutes, or until crispy.
For the dressing:
Transfer the balsamic vinegar, mustard, maple syrup, shallot, and red chili pepper to a small skillet or saucepan. Heat over medium-low heat. Bring the mixture to a gentle boil and cook for about 5 minutes, or until slightly thickened, stirring constantly. Add the water and adjust until a desired sauce-like consistency.
For the kale:
Transfer the chopped kale to a large salad bowl. Pour about one-half of the hot liquid dressing onto the chopped kale. Massage the kale until tender.
For the salad:
Add the tahini to the remaining dressing, off the stove. Add warm water as needed, and mix until the desired creaminess.
Combine the salad ingredients with the remaining dressing and mix to incorporate. Add chopped walnuts and hemp hearts if using.

Notes

Nutrition facts include hemp hearts and walnuts.
Dry the chickpeas before roasting, or cook your own, for the crunchiest chickpeas. If using canned chickpeas, rinse them and transfer them to a clean dish towel. Rub them between layers of the towel before seasoning. This guarantees crunchy chickpeas every time. Or home-cook the chickpeas and transfer them to a colander to drain beforehand. If they are not getting crispy after 20 minutes, change the oven setting to broil and cook them for about 2 minutes more.
Use high-quality balsamic vinegar for the best-tasting dressing.
Storage: Refrigerate in an airtight container for up to 5 days. Serve warm or chilled. For maximum freshness, store the salad components in separate containers.

Nutrition