Roasted sweet potato salad with chickpeas & arugula with homemade dressing is easy & healthy. The dressing is flavorful, but not overpowering and compliments the roasted sweet potato nicely. The combination of sweet potato and arugula leaves is tasty! This can serve as a warm side salad for an elaborate meal or add some quinoa/wild rice to the salad and make it a hearty lunch. This will be a wonderful, colorful, tasty addition to your Thanksgiving meal.
If you are bored of your regular salad leaves, try Arugula leaves. We love the crunch, mustard-y taste and they are so easy to include in your diet - try this orzo garbanzo beans salad, or include them in your chicken pita wrap.
This amazingly simple recipe packs a lot of flavors, has crunch from the roasted chickpeas and the arugula leaves wilt in the heat of the roasted sweet potatoes and the salad dressing! Yum!
This is a simple recipe that kind of happens on its own, does not need a watch full eye to get it right.
Let us take a look at the ingredients to get this ready!
Sweet Potato - read the health benefits of including sweet potato in your diet.
Chickpeas - I use canned chickpeas in the recipe. If you are p[planning to use dry beans, soak them overnight and cook them al dente before using them in the recipe.
Arugula - I L-O-V-E baby arugula leaves, but spinach will be a good substitute. You can use a mix of baby salad greens (red chard, arugula, baby spinach, etc.). You can also use kale instead of arugula leaves. If using kale, massage the kale with some oil and a pinch of salt to soften them up.
I use about 2-3 handfuls of arugula leaves. But feel free to add more if you are looking to add more greens to your diet.
SPICES & SALAD DRESSING
We use simple, fragrant spices which are very easily available - thyme, rosemary, garlic, paprika.
A couple of additional ingredients like maple syrup (honey is a good substitute) and apple cider vinegar(lime juice can be used as a substitute) add the sweet and tangy flavors respectively.
Add this as a salad to any of your meat dishes. Perfect addition to your Thanksgiving meal.
Wondering whether this can be a part of your Indian meal? Yes, I serve this as a side dish for my South as well as North Indian meals. Try this with Kadhi pakora & chawal!
Apart from this, I also serve it as a side to my South Indian meals. A true fusion meal. I serve rice, curry (like muringa ila erissery, apple pulisery, chayote squash curry, bell pepper yogurt curry), and this warm sweet potato salad - a truly well-balanced meal. If you like you can add some fish or chicken as a side dish.
Storing Leftovers & Reheating
Well, best served fresh. :). I have stored leftovers in an airtight container in the refrigerator. I have always used it within 2-3 days. To reheat, I use a microwave. It does turn the vegetables/chickpeas slightly mushy, but it is nevertheless tasty.
A few additional tips/notes to help you:
You can use butternut squash/yams in place of sweet potatoes. Adjust the roasting time.
Try to keep the pieces uniform in size to ensure even cooking.
If using dry chickpeas, soak them in water overnight. Pre-cook them before using them in the recipe.
Start by preparing the sweet potatoes. While they are roasting in the oven, you can move on to the rest of the steps in the recipe. This will save time.
I use a large baking tray to prepare this recipe. You can line the tray with some parchment paper for ease of cleaning. Spread the sweet potatoes on one half of the baking sheet and use the other half to roast the chickpeas. (This reduces the number of dishes used in the preparation, YAY!). Do not overcrowd the baking tray to get well-roasted sweet potato pieces and crunchy chickpeas.
Roasted Sweet Potato Salad With Arugula
- 50 grams baby arugula leaves
- 500 grams (approx.1 lb) sweet potatoes
- 1 tablespoon olive oil plus more if needed
- ½ teaspoon rosemary
- ½ teaspoon garlic powder
- ½ teaspoon paprika to taste
- ¼ teaspoon thyme
- Salt & pepper to taste
GARBANZO BEANS/CHICK PEAS
- 1 15 oz can garbanzo beans
- 1-2 teaspoon olive oil
- ½ teaspoon paprika ; or to taste
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1½ teaspoon maple syrup
- Salt & pepper to taste
- Preheat oven to 400 degrees F. Line a baking tray with parchment paper.
- Wash, peel & cut sweet potatoes to ½-inch peices.
- Rinse baby arugula leaves and rinse and drain chickpeas.
- Get the rest of the ingredients ready. Gently crush thyme & rosemary.
- To a bowl, add the sweet potato pieces, olive oil, paprika, crushed rosemary, and thyme. To the same bowl, add the garlic powder, salt & pepper. Mix well.
- Place the seasoned sweet potatoes on half of the baking sheet. Roast in the oven for a total of 35 minutes. Set a timer for 15 minutes. [Note: We will add the chickpeas to the baking tray when the timer beeps and continue roasting the sweet potatoes along with the chick peas].
- PREPARE THE CHICK PEAS - To the same bowl, add the rinsed & drained chickpeas. Season with oil, paprika, salt, and pepper.
- PREPARE THE SALAD DRESSING - In a small bowl, whisk together all the ingredients listed under salad dressing.
- When the sweet potatoes have roasted for 15 minutes ( when the timer set to 15 minutes beeps), remove the baking tray from the oven, add the seasoned chickpeas to the other half of the tray in a single layer. Place the tray back in the oven and continue cooking for another 20 minutes. [Note 1: The total roasting time for sweet potatoes is 35 minutes]. [Note 2: If the sweet potatoes look dry, drizzle with a little oil]
- Remove from the oven.
- Place arugula leaves on a serving tray. Top with sweet potatoes & chickpeas mix. Drizzle the salad dressing.
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – This makes four servings. Adjust the serving size to fit your dietary needs.
- Try to keep the pieces uniform in size to ensure even cooking.
- If using dry chickpeas, soak them in water overnight. Pre-cook them before using them in the recipe.
- Start by preparing the sweet potatoes. While they are roasting in the oven, you can move on to the rest of the steps in the recipe. This will save time.
- I use a large baking tray to prepare this recipe. You can line the tray with some parchment paper for ease of cleaning. Spread the sweet potatoes on one half of the baking sheet and use the other half to roast the chickpeas. (This reduces the number of dishes used in the preparation, YAY!).
- Do not overcrowd the baking tray to get well-roasted sweet potato pieces and crunchy chickpeas.