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roasted beet sweet potato chickpea salad vegan recipe

Roasted Beet Sweet Potato Chickpea Salad Recipe

Enjoy a colorful and nutritious Roasted Beet Sweet Potato Chickpea Salad! This delicious dish combines roasted veggies, crispy chickpeas, and a zesty dressing for a perfect meal.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main, Main Course, Salad
Cuisine American, Mediterranean
Servings 4 larger servings

Ingredients
  

Vegetables for Roasting

  • 2 medium sized beets (use 1 large or a handful of small if needed)
  • 1 large sweet potato
  • 1 large red onion, cut into bite sized pieces
  • 1 19oz can chickpeas, rinsed and drained
  • 2-3 tbsp extra virgin olive oil
  • salt, pepper and garlic powder to taste

Salad Dressing

  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1-2 tbsp red wine vinegar
  • 2 tsp pomegrate molasses (see notes)
  • 1 tsp maple syrup
  • 1 tsp sumac (see notes)
  • salt & pepper to taste

Salad

  • 4 cups spring mix or arugula

Toppings

  • ½ cup candied walnuts (see notes)
  • ⅓ cup vegan feta or goat cheese (optional)

Instructions
 

Beets and Sweet Potatoes

  • Pre-heat the oven to 400 degrees.
  • Start by washing and peeling your sweet potatoes and cutting them into small bite-sized cubes.
  • Add the sweet potatoes, onion, and beets onto 1 large baking sheet lined with parchment paper.
  • Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Toss to combine.
  • Roast in the oven for 30-40 mins or until the vegetables are fork tender. Flip everything halfway.

Chickpeas

  • Add the chickpeas onto a separate baking sheet lined with parchment paper.
  • Toss in olive oil, salt, pepper and garlic powder.
  • Roast in the oven for about 20-30 minutes. The chickpeas can be added into the oven once the other vegetables have been in for about 15 minutes.
  • The chickpeas should be golden brown and crispy. Flip them halfway.

Salad Dressing

  • Meanwhile, prepare the dressing by adding olive oil, lemon juice, vinegar, pomegranate molasses, sumac, maple syrup, salt and pepper into a small blender. Blend until well combined.

Salad Assembly

  • Allow the rosted vegetable and chickpeas to cool slightly, then assemble the salad by adding the spring mix, roasted vegetables and chickpeas, and salad dressing into a large bowl.
  • Toss gently to combine, then top with candied walnuts or pecans. Serve, and enjoy!

Video

Notes

  • Adding 1 pomegranate or 1 apple finely sliced is also SO delicious in this recipe.
  • Candied pecans work as a substitute for candied walnuts. Make sure to check out my recipe for easy healthy air fryer candied walnuts if you want to make your own!
  • Pomegranate Molasses or pomegranate syrup can oven be found in the International isle near the Middle Eastern products in some grocery stores. It's SOOO delicious and goes so well with this recipe, but if you can't find it balsamic reduction is a nice substitute.  
  • Sumac can also be found with other Middle Eastern or Mediterranean goods. It has a lemony citrusy almost sour flavour and is so delicious! If you can't find it - simply use 1 tbsp of lemon zest as a substitute. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 400g | Calories: 625kcal | Carbohydrates: 75g | Protein: 20g | Fat: 40g | Saturated Fat: 7.5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Sodium: 625mg | Potassium: 1000mg | Fiber: 12.5g | Sugar: 20g | Vitamin A: 1200IU | Vitamin C: 75mg | Calcium: 150mg | Iron: 6mg
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