---

Some days, you just crave a meal that’s both comforting and nourishing, something that feels indulgent but is packed with wholesome ingredients. That’s exactly what this Roasted Sweet Potato & Chickpea Salad delivers! It’s one of those dishes that makes eating healthy feel effortless—every bite is bursting with sweet roasted potatoes, crispy chickpeas, crunchy seeds, and tart cranberries, all tossed in a flavorful balsamic dressing.

I love making this salad for meal prep or an easy weeknight dinner because it’s packed with protein, fiber, and vibrant flavors. Plus, it holds up well in the fridge, meaning I can enjoy a fresh, satisfying meal even on my busiest days. Whether you’re looking for a plant-based power lunch, a light dinner, or a colorful addition to your holiday table, this salad is versatile, delicious, and incredibly easy to make.

This Salad is:

✅ 100% Vegan & Gluten-Free – A plant-based meal full of protein and fiber.
✅ Sweet & Savory Perfection – The perfect mix of roasted veggies, tangy cranberries, and crunchy seeds.
✅ Easy & Meal Prep Friendly – Make it ahead for quick, healthy meals all week long.

Let’s dive into the recipe and make this nutrient-packed bowl of goodness!

---

Ingredients

For the Roasted Sweet Potatoes & Chickpeas:

• 2 medium sweet potatoes, diced
• 1 can (15 oz) chickpeas, drained & rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Salad Base:

• 2 cups fresh greens (e.g., arugula, spinach, or lamb’s lettuce)
• 1/3 cup dried cranberries
• 2 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 2 tbsp toasted pine nuts

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

---

Instructions

Step 1: Roast the Sweet Potatoes & Chickpeas

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss diced sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until the sweet potatoes are caramelized and the chickpeas are slightly crispy.

Step 2: Prepare the Salad Base

1. In a large salad bowl, add fresh greens.
2. Sprinkle in the dried cranberries, pumpkin seeds, sunflower seeds, and toasted pine nuts.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.

Step 4: Assemble the Salad

1. Add the roasted sweet potatoes and chickpeas to the salad bowl.
2. Drizzle the dressing over the top and toss gently to combine.
3. Serve immediately and enjoy this warm, hearty vegan salad!