Sweet Potato and Chickpea Salad {Gluten-Free, Vegan}

Sweet Potato and Chickpea Salad – A simple and healthy filling vegan and gluten-free lunch or dinner; made with red onions, parsley and a tangy lemon dressing.

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Sweet Potato and Chickpea Salad {Gluten-Free, Vegan}

Sweet potato and chickpea salad is on the menu for lunch today!

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.

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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 with 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). I love adding chickpeas in salad, just regular canned or better roasted and turned into croutons like in my vegan arugula salad with quinoa and avocado.

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 a vegan sweet potato recipe. Wouldn’t want you to waste time on a bad recipe right?

Vegan Sweet Potato Tofu Veggie Burgers

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 Burger, Vegan Sweet Potato Squash Burgers or if zucchini is more your jam then my chickpea zucchini burger recipe is right up your alley!

Are you loving sweet potatoes as much as I am? Please please share your favorite sweet potato creations!

Vegan Sweet Potato Squash Veggie Burgers

Now that I’m finally on board I need more sweet potatoes recipes in my life, I can’t just make this sweet potato and chickpea salad recipe everyday! : )

Sweet Potato and Chickpea Salad {Gluten-Free, Vegan}

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Serves 1/3 of recipe

Sweet Potato and Chickpea Salad {Gluten-Free, Vegan}

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 RecipeSave 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

  1. 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) .
  2. In a large bowl combine chickpeas, garlic, onion, and parsley.
  3. 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.
  4. Toss to combine. Add additional olive oil (up to one tablespoon -- optional).
Cuisine: Healthy | Recipe Type: Lunch

Notes

Recipe Adapted From Elemental Custard

7.6.2
896
https://avocadopesto.com/2014/07/20/sweet-potato-and-chickpea-salad-gluten-free-vegan/
ESHA Logo
Calories
217 cal
Fat
15 g
Carbs
21 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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47 Comments

They sure do! If sweet potatoes and chickpeas are your favorites you've got to try them together in this simple salad : ))
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 :)
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!
I need a delicious salad that would travel well - I think that this could be the one. Perfect for a vegetarian pot luck dinner.
That is very helpful for me at least! I do want to point out though, your calorie counter (which I suspect is an automated plugin) is WAY off. It is saying that it is only 54 calories per serving. I don't know how all that works, but I wanted to make sure you were aware. I did the math using sparks recipe, double checking with google calories and without the sesame seeds it comes to about 240 calories, in case anyone needs to shrink it some more.
Thanks for pointing that out Sara. The calorie counter is built into my recipe plugin so I will let them know that the numbers are way off.
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.
I substituted chickpeas for kidney beans and red onions for white onions, and it was still delicious! great recipe :)