Chickpea Sweet Potato Salad

I keep saying “my thing” about a lot of things. These are my things:

Pancakes/Breakfast food
Anything chocolate
Protein Shakes/Smoothies
Sweet Potatoes

I think those are all my main things right now. I really do love sweet potatoes though. In any form. And that’s why this salad is great, because I also love chickpeas. Combine the two, plus fresh herbs from my herb “garden” and this was a winner! Chickpeas = protein, sweet potatoes = healthy carbs and the rest is just flavor on flavor!

Sweet Potato Chickpea Salad

Being at home all the time while unemployed has really given me a lot of chances to make and photograph food. I’m glad I’m taking some time for myself and not rushing the job search quite yet. It’s been relaxing but I’m sure I’ll start getting restless in a few more weeks.

Side note about the photography in this post –  I loved the contrasting colors between the potatoes and the onions. My thought process with the green place mat was it brought out the dill that I put in it.

Sweet Potato Chickpea Salad Sweet Potato Chickpea Salad Sweet Potato Chickpea Salad

This salad was great but I tweaked the recipe from Avocado Pesto a bit because it was just a tad too spicy, and I wanted to use one of my fresh herbs I was growing on the porch and parsley is not one of them. I haven’t actually proven it without the spiciness, but I’m almost positive it will be great. The rest of the flavors in this dish were delicious! I will definitely make it again without so much spice.

Another note about this salad is it can be served cold or warm. I think I prefer it warmed up a bit but it’s still great right out of the fridge. It makes it rather versatile because I feel like you can make it any time of the year and it can be appropriate.

Chickpea Sweet Potato Salad

Yield: 3-4 servings


  • 1 can chickpeas, rinsed and drained
  • 1 medium sweet potato, peeled, and diced,
  • 1 tablespoon olive oil
  • salt, pepper, to taste
  • 2 tsp ground cumin
  • ½ medium red onion, diced
  • 2-4 cloves garlic minced
  • large handful fresh dill, chopped
  • 1 lemon, zested
  • ½ a lemon, juiced
  • 1 tsp ground coriander
  • 1 tsp crushed red pepper flakes (or chili) powder
  • 2-3 tbsp toasted sesame seeds


  • 1. Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (1 teaspoon) .
  • 2. In a large bowl combine chickpeas, garlic, onion, and dill
  • 3. Add the sweet potato with the lemon juice and zest, coriander,rest of the cumin powder, red pepper flakes,and sesame seeds to the bowl
  • 4. Toss to combine. Add additional olive oil (up to one tablespoon -- optional).

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