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roasted chickpea salad

Roasted Chickpea Salad with Tahini Sauce

A multi layered salad with spicy chickpeas, roasted sweet potatoes, earthy kale and creamy tahini dressing.
5 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, lunch, Main Course, Salad
Cuisine American, Middle Eastern


For The Roasted Sweet Potatoes:

  • 2 sweet potatoes peeled and chopped into ½ inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

For The Roasted Chickpeas:

  • 1 can (400 grams) chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon hot paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

For The Kale:

  • 200 grams curly kale (3-4 cups) stems removed
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice

For The Tahini Sauce:

  • 4 garlic cloves smashed
  • cup tahini paste (160 grams)
  • ½ teaspoon sea salt
  • 2 tablespoon olive oil
  • ¼ cup lemon juice
  • 1 tablespoon maple syrup


  • Preheat the oven to 425 degrees Fahrenheit (220 Celsius)
  • Line a baking two baking trays with parchment paper or silicon.
  • Chop the sweet potatoes into ½ inch pieces, spread out evenly on baking tray and drizzle with olive oil. Sprinkle with sea salt and ground black pepper. Roast for 25-30 minutes, turning once halfway through.
  • While the sweet potatoes are roasting, drain the chickpeas and pat dry with a paper towel. Put them in a small bowl, drizzle with olive oil and sprinkle with cumin, paprika, sea salt and ground black pepper. Spread out evenly on the second baking tray and roast for 25 minutes, turning once halfway through.
  • Mix the tahini paste with the lemon, garlic, lemon juice, sea salt and maple syrup until everything is smooth, well combined and creamy. Add water 1 tablespoon at a time until desired consistency is reached.
  • Remove the woody stems from the kale. In a medium sized bowl, add the kale with a drizzle of olive oil and lemon juice. Massage for a minute or two with both hands.
  • Divide the kale between 3-4 bowls and top with equal amounts of roasted chickpeas and sweet potatoes. Drizzle with tahini sauce and serve.
Keyword easy vegan pancakes, gluten free, roasted chickpea salad
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