Roasted Sweet Potato and Chickpea Salad with Broccoli
Sweet potatoes, chickpeas and broccoli roast together on one tray with smoked paprika and garlic until caramelized and crisp at the edges. Tossed with a bright lemon dressing, they make a filling plant-based salad for lunch, dinner or meal prep.
Preparation Steps
Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Toss the sweet potatoes and chickpeas with the olive oil, smoked paprika, garlic powder, salt and pepper. Spread them out in a single layer.
Roast for 15 minutes, then stir and add the broccoli florets to the pan, turning them in the oil.
Roast for another 12 to 15 minutes, until the sweet potatoes are tender and caramelized at the edges, the chickpeas are crisp and the broccoli is lightly charred.
While the vegetables roast, whisk the dressing ingredients together in a small bowl.
Arrange the greens on a platter, top with the warm roasted vegetables and chickpeas, drizzle with the dressing and sprinkle with parsley. Serve warm or at room temperature.
Tips & Variations
- Dry the chickpeas well with a clean towel before roasting so they get crisp instead of steaming.
- Add crumbled feta or a spoonful of tahini to the dressing, or swap the broccoli for cauliflower.
- Store the roasted vegetables and dressing separately in the fridge for up to 4 days. Enjoy cold or reheat the vegetables until hot.
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