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Sweet Potato and Chickpea Salad with Garlic Lime Maple Vinaigrette

Spicy, sweet and savory!

Course Salad
Cuisine American
Keyword Chickpea, Sweet Potato
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 176 kcal
Author Holly Sander


For The Salad:

  • 2 large sweet potatoes, sliced into ½ inch-thick medallions
  • 1 14-ounce can chickpeas, drained, rinsed, and dried
  • 2 tablespoons olive oil
  • teaspoons smoked chili pepper (use less to make less spicy)
  • teaspoons cumin
  • 1 teaspoon salt and pepper
  • 5 ounces baby spinach
  • ½ cup pepitas, toasted and salted
  • 1 small red onion finely chopped

For The Garlic Lime Maple Syrup Vinaigrette:

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon maple syrup
  • Juice of 1 ½ limes (about 3 tablespoons)
  • 2 garlic cloves, minced
  • 3 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  1. Toss sweet potatoes and chickpeas in olive oil, smoked chili powder, cumin, salt, and pepper. Bake at 400 degrees on a large parchment lined baking sheet for 20 minutes.

  2. Whisk the dressing ingredients together.
  3. Arrange the spinach, sweet potatoes, and chickpeas on a plate. Sprinkle on pepitas and red onions. Drizzle on the dressing.

Recipe Notes

*Add grilled chicken for more protein

*Chipotle chili pepper is spicy.  Swap out with chili powder or smoked paprika for the same yummy flavor without the heat.