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!
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.
Serving: 1 serving, Calories: 519kcal, Carbohydrates: 47g, Protein: 13g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 17g, Trans Fat: 0.003g, Sodium: 898mg, Potassium: 757mg, Fiber: 9g, Sugar: 6g, Vitamin A: 12315IU, Vitamin C: 8mg, Calcium: 116mg, Iron: 4mg
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