Sweet Potato Chickpea Salad – A simple and healthy filling vegan and gluten-free lunch or dinner; made with red onions, parsley and a tangy lemon dressing.
Sweet potato 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.
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 chickpea salad recipe. Vegan, gluten-free and full of flavor. Filling and simple lunch or meatless summer meal.
- pan fried diced sweet potatoes until just lightly charred,
- mixed with chickpeas,
- red onions and
- topped with a zesty and tangy lemon cumin dressing.
Flavor explosion in your mouth? I think so.
This sweet potato 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.
There’s just something hearty about a salad with chickpeas in it, and when you add in sweet potatoes too it instantly becomes a full on meal. This sweet potato chickpea salad is definitely filling enough for a entree style salad. And it’s low carb too, and meatless so it’s basically the best thing you could make for yourself. No baking of the sweet potatoes here either. It’s amazing how quickly the sweet potatoes cook when diced up and pan fried. It just takes minutes. Next time I make this salad I’ll try pan frying the chickpeas too for a bit more crunch to them. If you try making this sweet potato chickpea salad with pan fried chickpeas let me know!
Also did I mention I’m obsessed with sweet potatoes nowadays? I mean I used to hate them but then something finally clicked and I realized, wow, no, sweet potatoes are actually delicious. It’s amazing how taste buds can change. I read somewhere (or did I see this in a blockbuster movie) that your taste buds change every 7 years or so, so I guess I’m still in store for several other rounds of changes.
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?
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.
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, I can’t just make this sweet potato chickpea salad recipe everyday! : )
How to make my sweet potato chickpea salad:
A simple and healthy filling vegan and gluten-free lunch or dinner sweet potato chickpea salad 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
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).
Recipe Adapted From Elemental Custard