Sweet Potato Chickpea Salad with Vegan Honey Mustard Dressing
This sweet potato chickpea salad is made with roasted sweet potatoes, crispy chickpeas, creamy avocado, homemade sourdough croutons, and it all gets tossed in a creamy vegan honey mustard dressing. Healthy, filling, and perfect for lunch or meal prep!
Quick Look: Sweet Potato Chickpea Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4 servings
- Key Ingredients: Lettuce, sweet potatoes, chickpeas, avocado
- Flavor/Texture: Crunchy, crispy, creamy, nutty, sweet, savory… all tossed in a sweet and creamy vegan honey mustard dressing
A salad should never be boring. I want every forkful to have something different happening: creamy, crunchy, fresh, satisfying, and filling. This Sweet Potato Chickpea Salad delivers exactly that, much like my Sweet Potato & Kale Quinoa Salad and Kale Salad with Peaches & Crispy Chickpeas.
The combination of ingredients in this salad works SO well. The roasted sweet potatoes melt in your mouth, while the crispy chickpeas and sourdough croutons add the perfect crunch.
My favorite part? The vegan honey mustard dressing. Instead of using mayo or oil, I use tahini to create a creamy base, which also gives it a richer, nuttier flavor.
Table of Contents
Why You’ll Love This Salad
- Packed with fiber and plant-based protein
- Tossed in a creamy vegan honey mustard dressing
- Perfect for meal prep
- Easy to customize with grains, veggies, or extra toppings
- Hearty enough for lunch or dinner
- Loaded with contrasting textures in every bite
Ingredients Needed
- Greens: Curly kale is my favorite base for this salad because it’s leaves hold up great with the roasted vegetables and creamy dressing. Romaine, spinach, arugula, or mixed greens work too.
- Sweet Potato: Cut into cubes and roasted to golden perfection.
- Chickpeas: I use canned chickpeas and roast them until crisp. My biggest tip: dry them really well before seasoning. Any extra moisture creates steam and makes them softer instead of crispy.
- Olive Oil: Used to coat the vegetables and help the spices stick evenly.
- Spices: A combination of salt, pepper, garlic powder, onion powder, and smoked paprika create a savory flavor that balances the natural sweetness of the sweet potatoes.
- Sourdough Croutons: Homemade sourdough croutons add the best crunch. You can also use store-bought croutons to save time.
- Avocado: Creamy avocado balances the crispy textures and adds healthy fats.
- Hemp Seeds: A sprinkle of hemp seeds adds extra nutrition, texture, and plant-based protein.
- Honey Mustard Dressing: The creamy dressing made from tahini, dijon mustard, yellow mustard, honey/maple syrup, apple cider vinegar, salt, black pepper, and water. The tahini makes it extra creamy while giving it a depth of flavor you don’t get from traditional honey mustard dressings.
Scroll down to the recipe card to get the full recipe with measurements!
Variations & Substitutions
One of my favorite things about this salad is how flexible it is. I’ve made a few different versions depending on what I had in my kitchen, and it’s pretty forgiving! Here are some variations:
- Add grains: Add cooked quinoa or brown rice to make this salad even more filling.
- Swap the sweet potatoes: Gold potatoes work great here. Roasted delicata squash would be delicious in the fall!
- Try different greens: Kale, spinach, romaine all taste great.
- Toss in more roasted vegetables: Add in roasted cauliflower or broccoli.
- Add extra toppings: A sprinkle of pumpkin seeds, pecans, walnuts, or extra hemp seeds adds even more crunch and richness. For a little sweetness, dried cranberries or chopped dates are also delicious.
How to Make Sweet Potato Chickpea Salad
- Step 1: Add the cubed sweet potatoes and chickpeas to a large bowl. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread onto a baking sheet and roast at 400°F for 30-40 minutes, tossing halfway through, until golden and crispy.
- Step 2: Cut the sourdough bread into cubes and drizzle with olive oil and oregano. Toast in the oven for 5-7 minutes until golden and crunchy.
- Step 3: Whisk together the tahini, dijon mustard, yellow mustard, honey/maple syrup, apple cider vinegar, water, salt, and black pepper until smooth and creamy.
- Step 4: Add your greens of choice to a salad bowl.
- Step 5: Top your greens with roasted sweet potatoes, crispy chickpeas, and sliced avocado.
- Step 6: Add the sourdough croutons. Sprinkle with hemp seeds. Drizzle with the honey mustard dressing and toss until evenly coated.
Megan’s Tips
- Dry the chickpeas: The drier the chickpeas are before roasting, the crispier they’ll become. I like to pat them dry with a kitchen towel first. I’ve found any leftover moisture creates steam in the oven, which gives you softer chickpeas instead of those crispy little bites we’re after.
- Massage the kale: If you’re using kale, don’t skip this step. Massage it with a tiny drizzle of olive oil or squeeze of lemon juice for 1–2 minutes until the leaves become darker and softer. I used to skip this step years ago and wondered why my kale salads felt tougher and less enjoyable! Safe to say, it makes a huge difference in texture.
FAQs
Sure thing! I recommend to store the dressing separately, and add the avocado and croutons just before serving for the best texture.
Yes! Quinoa, tofu, tempeh, or extra chickpeas would all be delicious additions.
Kale is my favorite because it stays sturdy with the warm roasted vegetables and dressing, but spinach, romaine, arugula, or mixed greens all work well.
Yes! Toss the sweet potatoes and chickpeas with the olive oil and spices, then air fry at 400°F for 15-18 minutes, shaking the basket halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
More Vegan Salad Recipes
If you loved this sweet potato & chickpea salad, try these recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Sweet Potato Chickpea Salad with Vegan Honey Mustard Dressing
Ingredients
sweet potatoes & crispy chickpeas
honey mustard dressing
- ½ cup tahini
- ¼ cup water
- 3 tablespoons dijon mustard
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
salad toppings
- 4 cups greens of choice
- 1 avocado, cut into cubes
- 1 tablespoon hemp seeds
sourdough croutons
- 2 slices sourdough bread
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
Instructions
- Roast the sweet potatoes and chickpeas: Preheat the oven to 400°F. Add the cubed sweet potatoes and chickpeas to a large bowl. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread onto a baking sheet and roast for 30-40 minutes, tossing halfway through, until golden and crispy.
- Make the sourdough croutons: Cut the sourdough bread into cubes and drizzle with olive oil and oregano. Toast in the oven for 5-7 minutes until golden and crunchy.
- Make the honey mustard dressing: Whisk together the tahini, dijon mustard, yellow mustard, honey/maple syrup, apple cider vinegar, water, salt, and black pepper until smooth and creamy.
- Assemble the salad: Add the greens to a large serving bowl and top with the roasted sweet potatoes, crispy chickpeas, avocado, croutons, and hemp seeds. Drizzle with the dressing and toss until evenly coated.
Notes
- Dry the chickpeas: The drier the chickpeas are before roasting, the crispier they’ll become. I like to pat them dry with a kitchen towel first.
- Massage the kale: If you’re using kale to make this salad, massage it with a tiny drizzle of olive oil or lemon juice for 1-2 minutes to soften the texture and make it easier to eat.
Every summer I have a new salad I become obsessed with, and this year, it’s this sweet potato chickpea salad. The vegan honey mustard dressing is insanely good (it’s actually drinkable!)