A simple and healthy filling vegan and gluten-free lunch or dinner – sweet potato and chickpea salad recipe with red onions, parsley and a tangy lemon dressing.
……….Click HERE to Pin this Recipe for Later……….
After almost two years of traveling abroad it feels a bit odd to back at home. Not as extreme as reverse culture shock but all of a sudden the questions have gone from where are you from. where are you traveling, to what do you do, where are you living nowadays.
The dynamic seems to have changed a bit.
I’m still getting the hang of things.
Though it has been great to see friends and family. There’s really nothing quite like starting the weekend with the parents over oysters, crepes with caviar, and glasses of prosecco.
Oh it feels good to be home.
Oh and I’m super excited about all the recipes I am finally going to treat my parents too. I’ve got a list of oh about a thousand recipes I can’t wait to make.
And I am so excited to have a full and I mean full cabinet of spices to work with. For the longest time I’ve only had salt to add to my cooking, so now that’s I’ve got a whole arsenal of spices, expect things to get a bit crayzay around here.
Let’s start things off easy, with just a handful of spices in this sweet potato and chickpea salad recipe. Vegan, gluten-free and full of flavor. Filling and simple lunch or meatless summer meal. We’re talking pan fried diced sweet potatoes until just lightly charred, mixed with chickpeas, parsley, red onions and topped with a zesty and tangy lemon cumin dressing. Flavor explosion in your mouth? I think so.
This sweet potato and chickpea salad is filling enough for a full meal and uses everyone’s favorite fall ingredient – sweet potatoes which some vegan protein added in with the chickpeas. Fresh herbs are a must here (though if you don’t have parsley I am sure cilantro would work here too).
Didn’t I mention I’m loving sweet potatoes nowadays? Now if you’re loving sweet potatoes as much as I am it’s only fair to point you in the right direction of sweet potato recipe ideas. Wouldn’t want you to waste time on a bad recipe right?
My new favorite way to use sweet potatoes is in vegan veggie burgers – the mashed up consistency is perfect for binding the rest of the ingredients together while still maintaining a soft and fluffy patty.
When you get a chance try out my Vegan Sweet Potato Tofu Veggie Burgers and my Vegan Sweet Potato Squash Veggie Burgers and of course this sweet potato and chickpea salad recipe!
Are you loving sweet potatoes as much as I am? Please please share your favorite sweet potato creations!
Now that I’m finally on board I need more sweet potatoes recipes in my life : )
Yields 3
A simple and healthy filling vegan and gluten-free lunch or dinner sweet potato and chickpea salad recipe.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 medium sweet potato, peeled, and diced,
- 1 tablespoon olive oil
- salt, pepper, to taste
- 2 tsp ground cumin
- 1/2 medium red onion, diced
- 2-4 cloves garlic minced
- large handful parsley, chopped
- 1 lemon, zested
- 1/2 a lemon, juiced
- 1 tsp ground coriander
- 1 tsp crushed red pepper flakes (or chili) powder
- 1/2 tsp cayenne pepper
- 2-3 tbsp toasted sesame seeds
Instructions
- Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (1 teaspoon) .
- In a large bowl combine chickpeas, garlic, onion, and parsley.
- To the bowl add the sweet potato with the lemon juice and zest, coariander,rest of the cumin powder, red pepper flakes, cayenne pepper and sesame seeds.
- Toss to combine. Add additional olive oil (up to one tablespoon -- optional).
Notes
Recipe Adapted From Elemental Custard
Click Here For Full Nutrition, Exchanges, and My Plate Info
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this looks like a seriously good salad, definitely will be recreating this in my kitchen. love it!
Thanks! A different take on salad without any leafy greens, but still filling enough for a full meal : ))
This looks like the perfect lunch! Thanks for sharing:)
Thanks so much! Simple, healthy and filling : ))
Oh your parents sound like the know how to spoil you. You use 2 of my fav things -sweet potato and chickpeas in this salad so I love it.
They sure do! If sweet potatoes and chickpeas are your favorites you’ve got to try them together in this simple salad : ))
Thanks so much for sharing your awesome recipe with Full Plate Thursday and hope to see you soon!
Pinning your post!
Miz Helen
Thanks for pinning!
Hi,
Can this salad be made the day before you need it??
Hi Lauren, yes I am sure you could make this the day before!
Just made this with my mom! We substituted the parsley with dill though, and also added some corn to it! It was amazing!! Great recipe 🙂
Thanks so much! So glad you liked it : ))
I really like the fact that there is no dressing in this salad! I often find salad recipes but they usually have a very heavy dressing. I’m making this for the week, I already had everything besides the potato. Always keep some cans of chickpeas in your pantry – they come in handy quite often! Thanks for the recipe, Vicky!
Hope you enjoy the salad! I’m not a big fan of super heavy dressings either and opt to make my own or at least just use a drizzle of olive oil over using the store bought 20+ ingredient processed salad dressings
This looks SO GOOD. I’m also highly obsessed with sweet potatoes right now (I don’t have any sweet potato creations on my blog yet though so I have nothing to share, sorry). I’m also trying more meatless meals to slash my grocery budget! This is great!
Thanks! I recently starting loving sweet potatoes too : )) Meatless meals are still delicious and indeed cheaper!
Hey! What is the serving size per person?
The full recipes serves 3.
I need a delicious salad that would travel well – I think that this could be the one. Perfect for a vegetarian pot luck dinner.
Yes this would be the perfect one for you!
do you know what the calorie count is in this recipe if it only serves 3
The calorie count per servings if the full recipe serves 3 is 366 calories. Hope that helps!
The recipe makes a huge batch and just a little was very filling! Love it!
Yes it is definitely very filling!
I tried this! It was delicious! Thank you!
So glad you liked it!!
Hi! I pinned this and bought all of the ingredients but now I can’t find the actual recipe on here! Am I missing something? Thanks!
Hey Jen, sorry about that, not sure what is happening. Here is the recipe:
1 can chickpeas, rinsed and drained
1 medium sweet potato, peeled, and diced,
1 tablespoon olive oil
salt, pepper, to taste
2 tsp ground cumin
1/2 medium red onion, diced
2-4 cloves garlic minced
large handful parsley, chopped
1 lemon, zested
1/2 a lemon, juiced
1 tsp ground coriander
1 tsp crushed red pepper flakes (or chili) powder
1/2 tsp cayenne pepper
2-3 tbsp toasted sesame seeds
Instructions
Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (1 teaspoon) .
In a large bowl combine chickpeas, garlic, onion, and parsley.
To the bowl add the sweet potato with the lemon juice and zest, coariander,rest of the cumin powder, red pepper flakes, cayenne pepper and sesame seeds.
Toss to combine. Add additional olive oil (up to one tablespoon — optional).
This was super delicious. I ended up sauteing the onions with the potatoes and added red/yellow peppers, jalapeno and a zucchini for some extra flavour.
Love you additions to the recipe! Glad you enjoyed it and thanks for commenting to let me know : ))
Great recipe! Sweet and spicy, warm and comforting! Thank you for sharing!
Thanks! Glad you enjoyed it!
I loved the ease of making the sweet potato in a pan. Thank you for the recipe. So Yummy!
Thanks! So much quicker than in the oven right?!
This looks terrific for Autumn to me. Excited to try. (We’ll make it for dinner one evening!)
Thanks so much! One of my favorite fall recipes : )
Don’t peel the sweet potato!!! Almost makes me cry…all those wasted nutrients and fiber. 🙁
Sorry! Just how I made the recipe that time!